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Title: Biscochos De Huevo (Sephardic Cookie Rings)
Categories: Cookie Quick Jewish
Yield: 1 Servings
| 4 | c | All-purpose flour |
| 1 | tb | Double-acting baking powder |
| 1/2 | ts | Salt |
| 4 | lg | Eggs, lightly beaten |
| 1 | c | Sugar |
| 1 | c | Vegetable oil |
| 1 | ts | Vanilla extract or |
| 1 1/2 | ts | Ground cinnamon |
Position a rack in the center of the oven Preheat the oven to 350 degrees. Line several baking sheets with parchment paper or aluminum foil. Sift together the flour, baking powder, and salt. Beat together the eggs, sugar, oil, and vanilla or cinnamon. Gradually stir in the flour mixture to make a soft dough. Roll the dough into 1/2-inch-thick ropes. Cut the ropes into 6-inch lengths and bring the ends together to form rings. If desired, cut gashes on the outer edges every 1/4 to 1/2 inch.
Place the rings, 1 inch apart, on the prepared baking sheets. Bake until firm but not browned, about 20 minutes. Transfer to wire rack and let cool completely. For extra-crisp cookies, turn off the oven, return all of the baked cookies, and let stand for 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature or in the freezer.
VARIATIONS: Biscochos de Muez (Sephardic Nut Cookies)
Dip the tops of the nut dough rings into a lightly beaten egg, then into 1 cup of finely chopped walnuts or almonds. Place nut side up on the baking sheet.
The World Of Jewish Cooking Gil Marks Sender: phill@mack.rt66.com
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