Egg Kichel - Thin and Crispy<< Egg Kichel are thin sugar cookies made with eggs, oil and flour that are rolled out and baked until golden brown, sweet and crispy. A few Kichel with a cup of tea - perfect! I have tried many recipes for kichel and found them to be too hard or heavy. I came across this recipe at recipelink.com credited to the respected baker Marcy Goldman from her book 'A Treasury of Jewish Holiday Baking'. It is easy to make and my family gobbles it up in a day or two.
Use an electric mixer to beat the eggs, oil and sugar until light and voluminous - about five minutes. Fold in flour, salt and baking powder. Adding as little flour as possible, roll dough to a thickness of between 1/8 and 1/4 inch. Cut into circles, diamonds or squares. If desired, sprinkle sugar and/or sugar-cinnamon mix on top of each kichel before baking. Transfer kichel to prepared baking sheet and bake until lightly browned - this will take anywhere from 18-25 minutes, depending on your oven. Check for doneness after 18-20 minutes. Do not overbake - kichel will firm up once cooled. These kichel are really delicious and light enough to serve after a heavy meal. They stay fresh if stored in an airtight container lined with waxed paper or tin foil. Easy Jewish Recipes would like to share some of your favorite recipes for Kosher cookies other easy cookie recipes with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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