Bubbe’s Cookies

Bubbe's Cookies
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Lois Rubenstein

Why I LOVE THIS RECIPE: Bubbe David lived on the same street as I did. When I played outside, I always stopped at her house to see if she had made any of her famous cookies. When I walked in and smelled the delicious wafting scent of freshly baked goods, I knew I would be leaving with a smile and a handful of cookies. I would sit with Bubbe David while she crocheted doilies or tablecloths and chat. Bubbe David had come to the United States from Romania when she was a teenager with her husband to be. She would always read the Yiddish newspaper but I could never understand a word of it. These cookies have always been delicious and they still remind me of Bubbe David.



4 eggs
1 cup sugar
¾ cup oil
3 ½ cup flour (approx), unsifted
¼ cup orange juice
1 teaspoon orange rind
2 teaspoons vanilla
Pinch almond flavoring
3 teaspoons baking powder

Beat first 3 ingredients, add flour, then add the rest and stir until blended.

Method 1:
Flour hands and make small balls.
Flatten the balls in cinnamon sugar.
Grease pan.
Bake at 375° F for 30-45 min. or until light brown.

Method 2:
Divide dough into four parts, use lots of flour.
Roll dough between wax paper.
Spread dough with cinnamon sugar, raisins and nuts. Roll up like strudel and place on greased sheet for 20 minutes.


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