from Carrie Epstein Lewkowitz

1. Preheat oven to 350 degrees.
2. Mix together the margarine and sugar. Mix in eggs, than add vanilla. Add salt and baking powder. Mix well. Add flour, then almonds.
3. Form loaves (3–6) and place on greased cookie sheets. Leave room between loaves for dough to rise in the oven.
4. Bake for 30 minutes in a 350‐degree oven. Once the bottom and top are slightly browned, remove from oven, slice diagonally, and toast each side in the oven for 5–10 minutes each.
5. Cool on cookie sheet, rack, or newspaper.

Ingredients

1. Blend butter, cream cheese and flour by hand or pastry. Mix until dough forms a ball; wrap in wax paper, and refrigerate for several hours or overnight.
2. Preheat oven to 400.
3. Cut dough in two, and put 1/2 of the dough back in the refrigerator. Sprinkle board with flour and roll out dough as thin as possible (about1/8 inch thick).
4. Cut out rounds using a glass. Put about a small teaspoon of apricot or raspberry jam in center. Fold over to form a crescent; crimp the edges together to close the crescent. Place on cookie sheet covered with parchment paper or aluminum foil.
5. Bake for 13 minutes until brown.
6. Remove to cooling rack. Sprinkle with powdered sugar.

From Joan Nathan's Jewish Cooking in America, p. 338

1. Using a paddle in the bowl of an electric mixer, mix the dry ingredients.
2. Lightly beat the eggs and the vanilla and add to the dry ingredients. Mix. Add the nuts. Mix.
3. Knead the dough quickly on a well‐floured surface. Divide into 2 pieces. Roll each piece into a sausage shape about 2 inches wide. Lay the strips on a buttered and floured baking pan (or use "Pam for Baking”). Leave several inches between the two strips.
4. Bake for 50 minutes in a 300‐degree oven. Let cool for 5 minutes. Remove to a cutting surface, and using a sharp knife, cut into diagonal slices every ¼ inch. Lay the bars on their sides on the baking sheets and return to the oven for 35 to 50 minutes until they are nicely browned. Let cool and then store in a plastic bag.

Ingredients

1. Boil noodles and drain.
2. Mix cream cheese and butter about 10–15 minutes. Add eggs; add milk; add noodles; add sugar and raisins.
3. Pour into 9” x 13” pan. Cover with cornflakes and cinnamon mixture.
4. Bake approximately 45 minutes at 325 degrees.

Preheat oven to 300°. Mix eggs, sugar, honey, and oil in electric mixer until blended. Dissolve coffee in ½ cup warm water. Mix into batter with orange juice. Mix in flour, baking powder, soda, cinnamon, allspice, and salt; mix for 1 minute or until smooth. Pour into 9 x 5 x 3‐inch greased loaf pan.

NCJW cookbook, page 115

1. Blend butter, cream cheese, and flour by hand. Mix until dough forms a ball. Divide into four balls, cover well, and refrigerate for several hours or overnight.
2. Preheat oven to 375.
3. Mix cinnamon, sugar, and walnuts.
4. Sprinkle board with sugar, and roll out each ball into a round about 1⁄₈‐inch thick. Sprinkle with cinnamon, sugar, nuts, and raisins. You can put dabs of apricot jam on top of cinnamon mixture.
5. Cut into 12 wedges (triangles).
6. Roll each triangle from widest point to smallest, and place point‐side down on greased cookie sheet.
7. Bake for about 20 minutes or until brown.
8. Remove to cooling rack.

Ingredients

1. Mix sour cream, butter, and egg yolk in food processor or mixer until thoroughly blended. Add flour and process just until blended.
2. Divide dough into 4 sections and wrap in wax paper or plastic. Chill dough thoroughly, at least a few hours.
3. Roll one section at a time on a floured surface into a circle ⅛ " thick. Sprinkle a circle of sugar‐nut cinnamon mixture on top of circle. Cut circle into 12 equal wedges. Roll each wedge from wide part to point.
4. Place on lightly greased (Pam) cookie sheet.
5. Bake 18–22 minutes or until lightly browned.