Kichel means cookie in Yiddish and although they are coated in sugar, they're not that sweet, making them the perfect complement to a cup of hot tea or coffee. (Leave off the sugar coating if kichel + herring is your jam!)
The light, airy, and crunchy sugar dusted cookies shaped like bow ties bring me back to my childhood so I decided to make them. Kids will love helping you shape them as much as they will love eating them. Kichel also store well in an airtight container for weeks.
Ingredients
Servings 36 cookies
FOR DOUGH:
- 3/4 cup oil
- 4 large eggs lightly beaten
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon sea salt
- 3 1/2 cups all-purpose flour
FOR COATING:
- 2 1/2 cups sugar divided
Nutritional Facts
Nutrition Facts
Jewish Bow Tie Cookies (Egg Kichel)
Amount per Serving
Calories
148
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
18
mg
6
%
Sodium
72
mg
3
%
Potassium
20
mg
1
%
Carbohydrates
24
g
8
%
Fiber
0.3
g
1
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
26
IU
1
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
For dough:
- Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper.
- Mix oil, eggs, sugar, vanilla and salt together, using a hand mixer, or by hand in large bowl until combined.
- Slowly add 1 cup of flour at a time, mixing well after each addition until a smooth dough forms, about 15 minutes.
- Turn dough out onto a lightly floured surface and knead until dough is no longer sticky, about 2 to 3 minutes.
- Cover with plastic wrap or an inverted bowl and allow to rest until dough is supple, about 30 minutes.
For coating:
- Sprinkle 1 1⁄2 cups sugar evenly over work surface and roll dough out into a 1⁄4-inch-thick rectangle.
- Top evenly with remaining sugar.
- Cut dough into 1- x 2-inch rectangles using a sharp knife or pizza cutter.
- Twist each strip to form a bow tie shape. Place onto prepared baking sheets, 1-inch apart.
- Bake cookies, 1 rimmed baking sheet at a time, until edges are lightly browned, about 20 to 25 minutes.
- Transfer cookies to wire rack and let cool completely before serving.
- Store cookies in an airtight container at room temperature until ready to serve.
Love the Egg Kichel sold at Passover. Have not purchased fir years due to price.
What do I substitute for flour to make them Kosher for Passover?
Would also like the gluten free instructions. Will it be ok to substitute potato starch for flour as we would on Pesach?
How do you make these gluten-free?