Ingredients for Taaralikus Sephardic Cookies
- 2 large eggs
- Crisco
- 1 ½ cups granulated sugar
- Vegetable Oil
- Lemon Juice
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 4 cups all-purpose flour
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How to Make Taaralikus Sephardic Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 2 large eggs until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Beat in ½ cup vegetable oil, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 4 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough should form a soft ball.
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight).
- On a lightly floured surface, roll out a small portion of the dough at a time. Roll into a log, then gently flatten and shape into a ribbon-like cookie (approximately 4-5 inches long).
- Place cookies onto the prepared baking sheets.
- (Optional) Sprinkle raw or rock sugar crystals onto the tops of the cookies, lightly wetting them with water to help the sugar adhere.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
20g
Carbs
21g
