Gourmet Foods

• 3 eggs
• ½ cup salad oil
• 2 tablespoons sugar
• 1 cup sifted flour
• ¼ teaspoon salt
• 4 tablespoons poppy seeds (optional)

Beat the eggs until light, and then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.

Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff during baking.)

Bake in a 325 degree oven for 15 minutes or until brown on the edges. Makes approximately 36.

• 6 egg whites
• 1 cup sugar
• ½ pound Passover almond paste
• ¼ cup matzo meal

Beat the egg whites until peaks begin to form; beat in the sugar and fold in the almond paste and matzo meal. Drop by the teaspoon onto a greased baking pan and flatten slightly with a wet knife.

Bake in a 350 degree oven for 20 minutes or until delicately browned. Makes about 6 dozen.

CHOCOLATE CHIP COOKIES

• ¼ pound butter
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg, beaten
• 1 1/8 cups sifted flour
• ½ teaspoon salt
• ½ teaspoon baking soda, in 1 tablespoon water
• 1 teaspoon hot water
• ½ teaspoon vanilla extract
• 1 package (6ounce) chocolate bits
• ½ cup chopped walnuts

Cream the butter and beat in the granulated and brown sugars until light and fluffy. Beat in the egg. Sift together the flour, salt and baking soda. Work into the butter mixture. Stir in the hot water, vanilla, chocolate bits and nuts. Drop by the teaspoon onto a greased cookie sheet.

Bake in a 375 degree oven 10 minutes or until brown. Makes about 40.

• 2 eggs
• ¾ cup sugar
• 2/3 cup honey
• ¾ cup sliced almonds
• 2 ½ cups sifted flour
• ½ teaspoon cinnamon
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ nutmeg
• ¼ teaspoon baking soda
• ½ cup chopped candied fruit peel

Beat the eggs and sugar together until fluffy. Beat in the honey and then the nuts. Sift together the flour, cinnamon, ginger, nutmeg and baking soda. Work into the honey mixture and add the candied fruit. Form into a ball and chill.

Roll out as thin as possible and cut into shapes. Place on a greased cookie sheet.

Bake in a350 degree oven for 15 minutes or until brown. Makes about 36 3-inch cookies.

Keep the cookies small, using no more than one teaspoon of batter per cookie, so they will bake up crunchy rather than crunchy.

• 6 large egg yolks
• ½ cup sugar
• 1 teaspoon vanilla extract

1. 3 ½ cups coarsely chopped walnuts
2. Preheat oven to 300 degrees F. Place parchment paper on two ungreased baking sheets.
3. In a large bowl, beat the egg yolks, sugar, and vanilla with an electric mixer at high speed 4 minutes, until very thick and almost white. Add the walnuts and mix well.
4. Drop spoonfuls of the batter 2 inches apart on the prepared baking sheet.
5. Bake for 18 to 20 minutes, or until dry, firm, and golden brown. Cool the cookies completely on baking sheets before removing.