Source of Recipe
I have fond memories of Kichel from when I was a boy. Luckily one of the fine cooks on the cooking Light Bulletin Board gave me this recipe, and it is wonderful.
It is a sticky cookie to make, but the result is worth the trouble.
List of Ingredients
1/2 cup vegetable oil
1/2 cup granulated sugar
2 1/2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixer, beat the eggs, oil and sugar until light and voluminous - about five minutes. Fold in flour, salt and baking powder.
Adding as little flour as possible, roll dough to a thickness of between 1/8 and 1/4 inch. Cut into circles, diamonds or squares. Transfer to prepared baking sheet and bake until lightly browned (25-30 minutes).
Sprinkle with 1/2 cup of sugar mixed with 1 teaspoon cinnamon before baking if you want to make them sweet and spicy.
NOTES : Kichel is a classic Jewish cookie (after poppy seed cookies). Homey and simple. Great for dipping in wine, tea, coffee.