Thanks to Shanie Reichman who sent me her grandmother’s recipe.

This is a traditional Nashdidan cookie that everyone makes with similar ingredients but my grandmother had her own technique. These cookies were a huge part of my childhood as they were usually in our kitchen and served with a cup of tea. Most people bake the cookie rolls after cutting slits on top ( every 1 1/4 inches) and cutting through the cookie roll into individual cookies after it bakes. My grandmother’s technique was to cut the cookies all the way through before baking and bake them individually.

Kishmishyane

Nut and raisin cookies
Course: Dessert
Cuisine: Nash Didan
Author: Zvia Levy (צביה לוי)

Notes

Ingredients
7 oz margarine
1 cup sour cream
1 tsp vanilla
3 xLg eggs
1 cup sugar
2 tsp baking powder
4 cups flour
 
Filling
4 tbsp oil or jam Cinnamon sugar raisins walnuts – chopped
1 egg yolk
 
 
  • Preheat oven to 350 degrees.
  • Mix the first 6 ingredients. Add flour slowly until the dough is smooth, not sticky.
  • Divide into 4 balls of dough. Roll out each ball into a rectangle.
  • For traditional cookies, brush the dough with oil, sprinkle with cinnamon sugar, spread walnuts and raisins.
  • Alternately, can spread jam of choice on the dough and cinnamon sugar.
  • Roll dough starting on the long side and brush the top with beaten egg yolk.
  • Slice the dough rolls into 1 1/4 inch cookie rolls and bake on baking sheet until golden.
  • Keeps in an airtight container for several weeks or frozen.

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