Snowed in today? Baking cookies is a fun cold weather activity anyway, and when you have to be cooped up indoors, why not take advantage of the time and bake some delicious kamish bread. I never had these wildly addictive jelly filled cookies until I was dating my boyfriend. Compared to recipes online, his family does it a little differently.
It goes something like this:
3 cups flour
1 cup sugar
1 teaspoon baking powder
¾ cup oil
1 teaspoon of vanilla
Combine all ingredients to form dough. Refrigerate for at least 1 hour. Roll out the dough and add toppings. Bake at 350 for 35 minutes. Cut the cookies while still warm.
Many recipes that I have seen call for chocolate chips, but the ones I know are filled with jelly, and toppings ranging from coconut to raisins and almonds. After refrigerating the dough, we roll it out and creating “loaves.” We run a thick stripe of jelly down the middle, toss the toppings on that sweet jelly, and fold up the sides. Bake those badboys and cut the loaves into long, biscotti-shaped cookies.
Kamish bread is also often thought of as Jewish biscotti, because in some recipes it is baked twice. The end product is something more crunchy and crispy like the Italian cookies that have to be dunked to be chewed. The family recipe that I have come to love, does not instruct for a second bout in the oven. We often opt for underdone and initially soft. Once the cookies are cut and cooled, they do become more crumbly and drier, even without that last step of toasting.
So simple and so satisfying. Much of the time the necessary ingredients are already in the house, which makes kamish bread the perfect snowed in snack.What do you make or do on snow days? Is baking high on the list? It is for me! Check out my snow days on instagram, facebook and tumblr!