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Recipe: Bessie's Taglich (filled cookies, dipped in honey, 1908)

Desserts - Cookies, Brownies, Bars
BESSIE'S TAGLICH

FOR THE DOUGH:
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1 cup sugar
4 eggs
FOR THE FILLING:
1/2 cup golden raisins
1/2 cup plum jam
1/2 cup walnut crumbs (minced walnuts)
1/2 cup sweetened shredded coconut
honey (for dipping cookies)

Preheat oven to 375 degrees F. Cover baking sheet with foil, shiny side up, and coat with vegetable spray. Or use a silicone liner.

TO MAKE THE DOUGH:
Sift together flour, baking powder and salt. Place oil and sugar in a mixing bowl and combine until smooth. Add eggs one at a time and mix thoroughly. Add dry ingredients in thirds. Batter will begin for form dough. Chill dough in the refrigerator for at least one hour.

TO MAKE THE FILLING:
Combine raisins, jam, walnuts and coconut in a bowl. Chill.

WHEN READY TO BAKE:
Roll chilled dough on floured wax or parchment paper to less than 3/16-th inches thick. Cut in (2 3/4-inch) circles using a cookie cutter or biscuit cutter.

Place 1/2 teaspoon filling in the center of each circle. With floured hands, roll dough circles toward you, making neat little packages. Using the palm of your hand, roll each package toward you two or three times until it resembles something between a rugelach or a mini egg roll. Place on prepared baking sheet.

Bake for 23 to 25 minutes, or until warm brown in color. Cool on baking sheet on a rack.

TO DIP EACH COOKIE IN HONEY:
First coat a cooling rack with vegetable spray and place it on top of a foil-covered baking sheet. Place honey in a heavy metal saucepan and bring to a boil over medium heat. Reduce heat so honey is at a low boil. Dip taglich, two at a time, into honey. Lift out with tongs and place on cooling rack.

Makes 55 cookies
Source: Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen by Marilynn Brass and Sheila Brass
MsgID: 018364
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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