Jewish Pastry

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This is the most popular Christmas cookie in my family, and is tied with Almond Diamonds as my personal favourite. I like to serve them warm, but they are good at room temperature as well. The odd person in our family has been known to raid the freezer and eat them frozen! These are an annual tradition.

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Jewish Pastry

1/2 cup milk
1 Tbsp. yeast
3 cups flour
1 cup shortening (I have tried using butter, but it changes the consistency of the dough)
3 tsp. sugar
1/2 tsp. salt
2 eggs, beaten

Scald milk, cool to lukewarm, add yeast and 1 tsp. sugar. Measure flour into a large bowl. Cut in shortening, then add 2 tsp. sugar. Add eggs, milk and yeast. Stir until all ingredients are blended. Knead dough into a smooth ball. Chill dough overnight in the refrigerator.

Combine 1 cup sugar and 1 tsp. cinnamon. Divide dough into 6 parts. Roll each part out and cut into 8. Put jam on wide end and roll up. Let rise about 20 minutes or till double in bulk. Bake at 350F for 15-20 minutes.

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These particular ones were rolled without cinnamon, for those who prefer it without. I am a “cinnamon in” type of girl, but to each his own.

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