Norwitz Notions

Why is this recipe listed under Chanukah? Because my daughter can’t have chocolate and I wanted an alternative for dreidle gelt. I promised her we’d made cookies for Chanukah (we eat very few traditional sweets). The cookies are gold like gelt with golden raisins and jeweled cranberries.

It was too messy to actually use cookies for the “pot” so we used coins and each one (regardless of demonination) bought a cookie.

Many thanks to Julia of Foodlab for this recipe. It was a winner. I adapted it in several ways. Below is my version.

Recipe:

12 oz palm shortening (I used Spectrum) at room temperature
1 cup brown sugar
1 tablespoon flaxseed meal in 1/3 cup water (nuked and cooled)
1 cup almond meal
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups dry oatmeal (use certified gluten-free if needed)
1 cup broken walnuts
1 cup combination of golden raisins and dried cranberries

In bowl, mix almond meal, baking soda, baking powder, and salt.

In a separate bowl combine shortening and sugar, mixing well. Add flax at the end.

Add the dry mix to the wet and mix just to combine. Add and mix the oats. Add and mix the nuts and fruit.

Line cookie sheets with parchment paper. Make balls of dough with a teaspoon and put on to sheet.

Bake at 350 F for about 18 minutes. Do not overcook; they burn easily. It is okay if they are a bit soft when they come out of the oven.

The cookies turned out flat and crispy but really delicious. They were a bit greasy but that was less of an issue after being stored. They kept for several days layered in paper towels in a plastic salad box (no holes).