Need an easy, last minute recipe for cookies to break the fast? Try my Mom’s famous butter cookies. They are the perfect sweet to nibble on when Yom Kippur ends and you need to get your stomach used to eating before you actually eat your break-the-fast meal.
These cookies are probably the first recipe I learned as a kid. We called them Fannies, even though they are your basic butter cookies, because the recipe came from my father’s Aunt Fanny.
Fannies are wonderfully sweet and salty at the same time. You can use any kind of jelly you like, though my favorite filling is apricot lekvar because it isn’t as runny as jams and preserves.
Have an easy fast.
Mom’s Butter Cookies
1/2 pound unsalted butter
1/2 cup sugar
2 cups all-purpose flour
2 large egg yolks
1/2 teaspoon salt
1 teaspoon vanilla extract
jam, preserves or lekvar (about 1/2 cup)
Preheat the oven to 350 degrees. Combine the butter and sugar in the bowl of an electric mixer set at medium speed. When the mixture is well blended, beat in the flour, egg yolks, salt and vanilla extract. Mix until the dough is a uniform color. Take off small pieces of dough and shape them into balls about 1-inch in diameter. Flatten the balls and press the center to make an indentation. Place the cookies on an ungreased cookie sheet leaving a small amount of space between each cookie. Fill the indentation with jam, preserves or lekvar. Bake about 25 minutes or until golden brown. Makes about 60
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