Grandma Klein

photo taken by robot-girl, on November 29, 2008, CC licensing

- 1 pound of butter, soft
- 2 egg whites (for dipping)
- 7 cups flour
- 4 egg yolks
- 1-1/2 cups sugar
- Pinch of salt
- 7 teaspoons baking powder
- 1 cup sour cream

On the counter, the flour and baking powder were mixed together. Sugar and salt were combined with this mixture. Butter, which had been cut into chunks, was cut into the dry ingredients. A depression was made in the middle of the dry ingredients and filled with the egg yolks and sour cream. The mixture was repeatedly cut with a spatula, then kneaded until it was well-mixed and formed into a ball of dough.

OR…….. Using the chopping blade and the “pulse” button, three cups of the flour and all other ingredients were mixed until just barely combined in the food processor. This dough was transferred to the counter where the remaining 4 cups of flour were worked into the dough, a cup at a time.

The dough was sprinkled with flour and rolled out to ½ inch thick. Using a two inch cookie cutter or small can with ends removed, the dough was cut into 2 inch circles. Each circle was shaped by hand to smooth its sides. A knife was used to make crisscross marks on the top of each pogacsa and then each top was basted with egg whites (or each pogacsa was inverted and dipped into egg whites to coat top surface).

The pogacsa were put on cookie sheets and baked on the middle oven rack at 350 degrees Fahrenheit for 20-30 minutes until the bottoms were lightly browned. It was noted that the cookies rose rather than spread, so could be placed relatively close together.

The pogacsa that weren't used were frozen in an airtight container and could be packed closely together (didn't stick). When ready for use, they were thawed on cookie racks at room temperature.

Sephardic or Askhenazi