Cookies/Rugalech

Ingredients

Dough

2/3 cup margarine, softened
1 1/2 cups brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups flour
1/3 cup Bakers Choice Dutch cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup Bakers Choice white chocolate chips
Bakers Choice white baking chocolate for drizzling

Directions:

Directions: Heat oven to 375 degrees. Cream margarine and sugar until light, (3-4 minutes). Add vanilla and eggs and mix well. In another bowl, combine the flour, cocoa, salt and baking soda. Then add to the mixture, and mix until combined. Stir in chocolate chips. Scoop mixture for even sized cookies and drop on lined pan. Bake for 9-11 minutes until it’s mostly set in the center.  Be careful not to overbake. The cookies will set more as they cool. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Drizzle with Bakers Choice white baking chocolate.
Enjoy ?

Ingredients

Dough

4 sticks margarine
1 1/2 cups brown sugar
1 1/2 cups sugar
5 cups rolled oats or oat bran (both work well)
4 cups white whole wheat flour  (spelt can be used too)
2 tsp Bakers Choice baking powder
2 tsp baking soda
1 tsp salt
2 tsp Bakers Choice vanilla extract
5 eggs
20 oz.Bakers Choice Nougat Chips

Directions:

Combine the first 3 ingredients, mix well until smooth and fluffy. Add rest of ingredient except for nougat chips and mix until combined. Add nougat chips.
Form balls and press down with wet hands.

Note: cookies spread a lot

Bake at 375° F for 15-18 minutes. Do not overbake

Ingredients

Dough

4 sticks (2 cups) trans fat-free margarine
5 cups flour
1 Tbsp. vanilla sugar
1½ cups confectioner’s sugar

Filling

1 Bakers Choice dairy chocolate or nougat cream

Directions:

Spoon 45 small mounds of Bakers Choice chocolate or nougat cream (approximately ½ teaspoon to ¾ teaspoon each) onto a baking sheet lined with parchment paper. Freeze overnight, or until completely hardened.

To prepare the dough, combine the margarine, flour, vanilla, and confectioner’s sugar in the bowl of an electric mixer fitted with the dough hook. Mix at medium speed to form soft dough.

Preheat oven to 350° F. Line additional baking sheets with parchment paper.

Working in very small batches, so that the chocolate or nougat mounds do not defrost before you finish working with them, remove a few mounds at a time from the freezer. (Make sure to wipe your hands of any chocolate between handling the mounds and working with the dough.) Wrap 1½ tablespoons of dough around each mound and roll between your palms to form a ball. Place the balls onto the prepared baking sheet and repeat with the remaining dough and mounds.

Bake at 350° F for 15-18 minutes. Do not overbake.

Store in an airtight container at room temperature for 2 to 3 days, or freeze until ready to use.

I always prefer baking over cooking. A beautifully decorated cake or a dainty cookie is so much more fun to prepare and serve than just another chicken dish! My practical-minded sister-in-law, however, prefers cooking since it’s harder to flop, and you just have to stick to the recipe without getting too creative. It works out great for both of us… every Yom Tov I swap dishes with my sister-in-law. She does some of my cooking and I do some of her baking.

Here’s a scrumptious cookie recipe, that is simple enough for the self-proclaimed baking challenged, yet sophisticated enough for all you bakers out there.

Fair warning: These cookies are THAT good! The delightful combination of chocolate and caramel is stepped up a notch with the subtle savory flavor of the added coarse sea salt. These cookies will please Cookie Monsters of all ages!

Ingredients

2 cups flour
2 cups sugar
1 cup Bakers Choice cocoa powder
2 teaspoons Baker’s Choice baking powder
1/2 cup oil
1 teaspoon Baker’s Choice vanilla extract
4 eggs
Baker’s Choice caramel cream (can use the Pareve version if preferred)
Coarse sea salt for sprinkling
confectioner’s sugar (optional)

Directions:

Preheat oven to 350 F. Line cookie sheets with parchment paper.

Mix the flour, sugar, cocoa powder, baking powder, oil, vanilla, and eggs together in one bowl (either by hand or with an electric mixer- I’ve tried both successfully).

Roll the dough to form balls. Using the back of a wooden spoon, make a large hole in the center of each ball. Fill the holes with as much caramel cream as you can (the more the merrier!). Sprinkle coarse sea salt into the caramel filling. Carefully seal the balls, completely covering the caramel stuffing.

If desired, roll the balls in a heavy coating of confectioner’s sugar.

Bake until the tops of the cookies are semi-firm when you press your finger in the center. Do not overbake… they should be fudgy and chewy. Cool and enjoy!

Ingredients

3 Sticks Margarine
1 Cup Sugar
½ Cup Brown Sugar
1 ½ Tbsp. Vanilla Sugar
3 ½ Cup Flour
1 ½ Tsp. Baking Powder
1 ½ Tsp Baking Soda
3 Eggs (Add Individually)
4 Tbsp Bakers Choice Praline Powder
1 Bakers Choice Nougat Chips

Directions:

Using a dough hook combine margarine, sugar, brown sugar, and vanilla sugar until smooth. Add rest of the ingredients adding eggs one at a time (except for nougat chips) and mix well.
Refrigerate dough overnight.
Preheat oven to 350°
with slightly wet hand form 1″ balls and top with nougat chips. Place onto a lined cookie sheet spaced apart.
Bake for 15 minutes or until semi firm.

Rich lotus babka. Perfect any time of the day.

Dough:

7 ½ cups flour
2 Tbsp. dry yeast
2 eggs
2 egg yolks
¾ cup sugar
1 cup oil
¼ tsp. salt
¾ cup warm water
1 cup orange juice

Filling:

2 Containers Bakers Choice Lotus Cream

Crumbs (Optional)

¾ cup flour
¼ cup sugar
½ stick margarine
1 vanilla sugar

Directions:

Crumb
Combine all ingredients, until crumbly.
Dough
In a mixing bowl (using a dough hook) dissolve yeast and 1/2 c sugar in lukewarm water until foamy. Add remaining ingredients, mix for 5 minutes . Let dough rise at room temperature for one hour.  Divide dough in 6 even parts. Roll out each piece of dough in a rectangle shape.  Using a spatula, spread bakers choice Lotus Cream and roll up dough in a jelly roll style.  Take two rolls of dough and twist them together to form a babka. Place into medium oblong pan.
Allow babka to rise for an additional hour.
Preheat oven to 375°F, gently brush each babka with beaten eggs and sprinkle with crumbs. Place babkes in oven and bake for 15 minutes.  Reduce heat to 325°F and continue baking for additional 30-40 minutes or until done.
Tip:Babka freezes well unbaked. When ready to bake, defrost and let rise babka for 2 1/2 hours at room
temperature. Bake as above
Yields: 3 Babkes

DIY fondant cookies to match your Purim theme!!

Ingredients:

Sugar cookie dough
Corn syrup
Corn starch
Bakers Choice fondant
Bakers Choice writing icing (in tubes)

Directions:

Roll out the dough to 1/4 inch thickness
Shape cookies with desired cookie cutter
Bake the cookie and let cool
Meanwhile the cookies bake you can start working with the fondant.
To soften the fondant, microwave it for a few seconds.
Then dip the fondant in corn starch and shake off the excess. Roll out the fondant and shape them
with the same cookie cutter used before.
Working with one cookie at a time, spread out corn syrup on the cooled cookie, using a pastry brush,
knife or just a spoon. Place shaped fondant on the cookie and press down lightly on the sides.
Now it’s time to use your creativity and make something beautiful using our writing icing!!!