Rosh Hashana Tayglach

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Tayglach For Rosh Hashana

 

Recipe By :Fast and Festive Meals for the Jewish Holidays by Marlene Sorosky

Serving Size : 75 Preparation Time :0:00

Categories : Cookies Rosh Hashana

 

Amount Measure Ingredient -- Preparation Method

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Cookies:

2 cups all-purpose flour

1 teaspoon baking powder

3 large eggs

2 tablespoons vegetable oil

1 tablespoon grated orange peel

Syrup:

3/4 cup honey

1/2 cup sugar

1 teaspoon powdered ginger

3/4 cup coarsely chopped walnuts

1/2 cup shredded coconut -- toasted (optional)

 

To make cookies: Preheat oven to 375 degrees. In a mixing bowl with electric

mixer, beat eggs, oil and peel until blended. Add flour and baking powder and

mix until incorporated. With hands, shape into 2-inch balls. Roll into long

ropes about 3/4-inch in diameter. Cut into 1/2-inch pieces.

 

To make syrup: In a large wide saucepan or Dutch oven, bring honey, sugar and

ginger to a boil. Add cookies and stir to coat.

 

To bake: Place pan in oven and bake covered for 20 minutes. Add nuts and stir

well, separating pieces of dough. Return to oven and bake 30 to 40 minutes

longer, stirring every 10 minutes, until well browned and crisp.

 

Meanwhile, line a baking sheet with foil and spray the foil. Pour the baked

cookies and syrup onto baking sheet, spreading into one layer. It will be

sticky. If desired, sprinkle with coconut. Cool completely. (Tayglach may be

stored covered on the foil-lined baking sheet or in airtight containers at room

temperature up to 2 weeks or frozen.)

 

Serve in candy papers.

Makes about 75 pieces. From Marlene Sorosky's Fast and Festive Meals for the

Jewish Holidays (William Morrow, 1997) Photo by Chris McCall

 

Prep Time: 30 minutes Bake Time: 45 to 55 minutes Advance Prep: Cookies may be

stored at room temperature up to 2 weeks or frozen.

 

Description:

" Honey-glazed Confections "

Source:

" http://www.jewish.com/food/SRcTag.shtml "

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Per Serving (excluding unknown items): 42 Calories; 1g Fat (27.8% calories from

fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 10mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

NOTES : These sweet and sticky candy-like cookies are a Rosh Hashanah

speciality. Traditionally, the dough was cooked in a honey syrup on top of the

stove---a very tedious and messy procedure. I've simplified the technique by

baking the cookies in the syrup in the oven. The coating remains sticky, so I

like to serve them in candy papers.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 631 0 0

 

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