How to make it

  • Beat eggs, salt, pepper and bourbon together in a mixing bowl until
  • smooth.
  • Gradually add flour, beating until dough is soft and sticky but
  • well mixed.
  • Turn dough out onto a heavily floured cloth. Flour dough
  • liberally.
  • Shape into a 10-by-14-inch rectangle, and let rest for 10
  • minutes.
  • Heat oven to 400 degrees, and brush a large baking sheet with
  • oil.
  • Roll dough out once more as thin as possible, using additional
  • flour, just enough to keep dough from sticking.
  • Carefully transfer to baking sheet. (It may help to fold dough while transferring, then unfold on baking sheet.)
  • Brush off excess flour, and brush with oil.
  • Sprinkle liberally with sugar, and cut into 2-inch diamonds.
  • Bake until brown and curled, about 15 minutes.
  • Watch carefully.
  • Kichel should be dark goldenbrown, but not burned.
  • Allow to cool, and store in an airtight container.
  • Yield: About 3 dozen cookies.

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