Kichels (puffy egg cookies)

Puffy egg cookies topped with sugar can be slightly dangerous if you're watching your diet. They are deceptively light, and addictive. Still, for an occasional treat (particularly if you have a youngster who is under the weather and hasn't much appetite otherwise) they are fun and somewhat simple to make.

Kichels were always my favourite cookie as a child in Chicago, though my mother would insist on purchasing the "dietetic" ones without any sugar on top. Mind you, with three eggs to one cup of flour, the fat and cholesterol content is a bigger threat than the pinch of sugar on each cookie, but keep in mind, if you're so inclined, the sugar may be omitted. The recipe can also be adjusted to use finely ground matzo meal to make them kosher for pesach.

You Will Need:

-3 eggs
-3 tablespoons sugar
-1/2 cup oil (I used Canola because I want to do my part to support the Albertan canola oil barons of the North...and because it is pretty much tasteless and odourless).
-1 cup sifted all purpose flour
-sugar for topping

Beat eggs, sugar and oil together in a mixing bowl on high speed of either a stand or hand mixer (I used the hand mixer to see how it would work and it was fine). Mix for fifteen minutes. Do go the entire length of time. It may seem pointless, but this is necessary to incorporate enough air into the eggs. Add the sifted flour a bit at a time and keep beating for another five minutes. The mix will seem gummy and rubbery-that is perfect. Drop in small amounts from a spoon (they expand quite a bit in the oven) and place about 2 inches apart on a well greased cookie sheet. Top each cookie with a pinch of sugar. Place in a pre-heated 350 degree F oven for 25-30 minutes or until well browned. Cool on racks. When completely cooled, they may be stored in a plastic bag secured tightly with a twist tie (the ziper-bags don't work as well for this type of cookie.