Israeli Chocolate Swirl Cookies
Yield 30 cookies
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Description
These Israeli Chocolate Swirl Cookies are my favorite cookies of all time. They come together using everyday items from your fridge and pantry, and quickly, too. Kosher, Dairy
Ingredients
For the dough:
- 1 small container 8oz (227g) sour cream
- 1/2 cup (120ml) canola oil
- 1 Teaspoon vanilla extract
- a pinch of salt
- 1/2 cup (60g) powdered sugar
- 2 1/2 cups (350g) all-purpose flour
- 1 Teaspoon (5g) baking powder
For the filling:
- 3/4 cup chocolate-date spread OR
- Halvah/ Lotus (Biscoff)/chocolate and dates spread OR
For garnish:
- 1/4 cup (30g) powdered sugar
Instructions
- In a large bowl, mix together sour cream, oil, vanilla, salt, and powdered sugar.
- Add flour and baking powder, and knead gently with your hands until you get a soft and smooth dough texture.
- Form the dough into a ball and place it in a medium-sized bowl and cover it with plastic wrap. Let the dough rest in the fridge for 30 minutes.
- Preheat the oven to 340°F/170°C. Cover a baking sheet with parchment paper.
- Divide the dough into 3 parts and roll each part into a rectangle about 9" long and 6" wide.
- Spread about 1/3 of the chocolate spread on each rectangle in an even and thin layer. Roll into tight rolls and place on the prepared baking sheet.
- Bake the rolls for about 30-35 minutes or until they are golden.
- Cool completely and slice into cookies with a serrated knife to get 1-inch thick slices.
- Sprinkle generously with powdered sugar and enjoy.
- Store these cookies in an airtight container at room temperature for up to a week.
Notes
Measure your flour correctly: When measuring your flour, avoid simply scooping it with a measuring cup. Instead, spoon it into your measuring cup and level it with the back of a knife. Another option is to use a digital scale. Weighing your ingredients is the most accurate method of measurement.
Baking: Don’t over-bake these cookies. You don't want to dry them out.
Slicing: After baking these cookies, take them out of the oven and let them cool COMPLETELY before slicing them up.
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