This dough is wonderful as a plain cookie, which is why it also works beautifully for Hamantashen and even rugelach.
Savta Cookie Dough
Servings
36 Servings
Ingredients
- 1 cup vegan butter
- 1 cup sugar
- 2 eggs
- 2½ cups flour
- 2½ teaspoons baking powder
- 2 teaspoons vanilla
Instructions
- 1 Mix butter, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.2 Roll out dough and use as you like.3 Bake at 400 for 12 minutes.4 Variation: You can substitue 1 teaspoon lemon juice for the vanilla and it will make it crispier.
Do you have to use a food processor? Can I use a mixer or hand?
I often do it by hand. It’s just a bit more work but is totally great. That is how Savta did it.
Before you use “Earth Balance” do your research. The “natural flavour” is a man made perservative which is unhealthy. Also within the last 6 months it has been discovered that soy is unhealthy also because it makes people fat.
There is lots of information on soy and not all of it good and bad is true, but I actually tried coconut oil this week and whole wheat flour and it worked great.
coconut oil would be better I would think. What kind of wheat are you using? You are living in Israel now, I’m sure spelt and kamut are excellent choices of wheat to use with great flavour. I use these flours in my baking as well, especially in bread and pasta. I also use a natural levain
Yes, butter would be great, but usually when I have made these in the past I wanted to keep them non-dairy and this is an old recipe from my grandmother, I usually use earth balance now, but would like to try it with coconut oil too.
Why not consider adding pure butter instead of margarine? It does not change the texture, it’s healthier and what is more more delicious!
I used this dough recipe to make flower cut-out sugar cookies for Shavuos. No one has been able to stop eating them – they were the best sugar cookies I’ve ever made!
So what do you use instead of margarine?
You can try it with oil, it changes the texture, but works ok. Otherwise a healthier margarine like Smart Balance is a good choice.
Safta never used margarine. To quote her:’Phee, that is a poison and it will ruin the dough’.”
I never refrigerate it and I do add flour as I go, but nothing crazy. I do find in general when baking that the flour I use makes a difference too, so you might have to adjust, but it is okay to keep adding flour until the dough works for you.
I have made the dough twice. Each time I had to keep adding flour even after refrigerating it overnight. Any thoughts? My regular cookie dough calls for 2 cups of sugar, one cup of butter and 5 cups of flour. Next time I will probably use my original recipe using margarine and soy milk.
So wonderful, my Savta just turned 89 she will be so happy that the recipe lives on.
I have been making number cut-out cookies for my children and grandchildren for almost 32 years. I needed a pareve recipe for this year and this one looks very close to my original recipe.
It is 1/2 pound or 2 sticks, 226 grams.
this recipe looks easy and great! How many grams is one cup margarine?
No, I never do.
Do you have to refrigerate the dough for a while before rolling out and cutting?
I have been trying to reconstruct my grandmother’s cookies. I have a cryptic photocopy of her hand written recipes. Written originally in pencil; it was faded by the 70’s when I photocopied the entire note book. Two ingredients are missing because you can’t read them. I believe it must be eggs and margarine – after seeing your recipe above. She used a little different amounts but I think this may just be the cookie recipe.
In made the cookie shapes like the suites in a deck of cards. I have most of the cookie cutters.
If this is the recipe, my brothers and I will be very excited. Will try it this weekend and THANKS!!!!!
Thanks good to know, also just add flour as needed too.