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–+ servings
Rosalach-Cookies with powdered sugar on top

Rosalach Cookies

Author Rachel
Prep Time 10 minutes
Cook Time 8 minutes
Yield 40 cookies
Print Pin Recipe

Description

Rosalach (also spelled Rozalach) are bite-size rolled cookies made from pizza dough. They are great with a cup of warm coffee or tea.
Kosher, Pareve, or dairy (can be vegan too, depending on the spread you choose)

Equipment

Ingredients

  • 1 Teaspoon (5g) active dry yeast
  • 1 and 1/4 cups (300ml) water at room temperature
  • 3 and 1/2 cups (500g) all-purpose flour
  • 1 Tablespoon (10 grams) vanilla sugar or granulated sugar
  • 1/4 cup (60ml) canola or olive oil
  • 1/2 Teaspoon salt
  • oil spray
  • 1 small jar of your favorite chocolate spread like Nutella OR Any *thick* spread like Lotus Biscoff Cookie Butter, Halvah, Nutevia, etc.
  • powdered sugar for dusting

Instructions

  • In a large bowl, mix the yeast and water.
  • Add flour, vanilla sugar, oil, and salt. With your hands (or a mixer), knead everything together for 5 minutes. The dough should be very smooth and not sticky. If it feels dry, then add a tiny drop of water.
  • Grease the surface of the dough with oil spray, cover it, and let it rest for thirty minutes. The dough should rise a little bit, but it should not double in size.
  • Preheat the oven to a high heat of 440°F/230°C.
  • Grease your working surface with oil spray.
  • Divide the dough into 4 parts.
  • Spray each part with oil and roll it into a very thin rectangle.
  • Spread chocolate on each rectangle, and then roll into a tight roll.
  • Slice the rolls into cookies about 1-inch (2 cm), place on an oven tray lined with parchment paper, and bake for 7 minutes!! Cookies should stay white (they will look almost raw).
  • Dust with powdered sugar and enjoy!

Notes

Make sure the cookies cool completely before storing. Store them at room temperature in an air-tight container for up to a week. 
Rosalach freeze well! Freeze baked cookies in layers, separated by parchment or waxed paper, in an airtight container for up to 3 months. 
You can also freeze the cookies before actually baking them. When ready to enjoy, bake them straight out of the freezer (baking time will be a few minutes longer).
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