Thanksgiving Cookies

Thanksgiving is just around the corner. I’m born and raised in South Africa, so I only came to this fun, turkey-filled holiday after I moved to Israel and began hanging out with Americans. In fact, for the first Thanksgiving Dinner I ever went to, I was asked to make the turkey! That was intimidating, but with a lot of beginner’s luck, my turkey didn’t kill anyone. But I digress.

A few years ago, I was asked to bring some kind of dessert to our shul community’s Thanksgiving Dinner. (I get invited because I am married to an American.) I had to find a dessert that was parev (non-dairy), appropriate for the season and kid-friendly. I found a great recipe that I tweaked a little to make parev. Since then, I have only made the parev version and they have had rave reviews. One friend’s husband spent all of Yom Kippur dreaming of them, so I had to send her the recipe in a hurry after the fast was over.

They have that spicy taste that works really well as winter approaches. And like most cookies, they freeze really well, so I usually make the full batch, which makes about 60 cookies, and I freeze half.

THANKSGIVING COOKIES

Ingredients

1 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 cup margarine (you can use butter for the dairy version)
1 1/2 cups brown sugar
1 cup white sugar
2 large eggs
1 tablespoon non-diary cream (you can use milk for the dairy version)
1 1/2 teaspoons vanilla
1 cup crushed cornflakes
3 cups rolled oats
1/2 cup dried coconut
2 cups chocolate chips (I use white chocolate chips, but you can use semi-sweet, or combine the two)
1 cup chopped walnuts

How to do it

Preheat oven to 180 °C (350°F). Grease cookie sheets.

Sift together flour, baking soda, salt, cinnamon, and nutmeg and set aside.

In a large bowl, cream the butter, brown sugar and white sugar until smooth.

Beat the eggs in one at a time. Stir in the non-dairy cream and the vanilla.

Mix in the flour, baking soda, salt, cinnamon and nutmeg.

Stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.

Place small golf-ball sized balls of dough onto your prepared pans, with about 4cm between each.

Bake for 8 to 10 minutes.

Cool the cookies to cool on baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

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