Ezhiki – Porcupine Cookies

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  • 1 cup (2 sticks) butter, softened
  • 1/4 cup granulated sugar
  • 5 hard boiled egg yolks
  • 1/3 cup sour cream
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/23/4 cup raisins

Chocolate glaze:

  • 3/4 cup (1 1/2 sticks) butter
  • 1/2 cup milk
  • 6 Tablespoons cocoa
  • 1 1/2 cups granulated sugar
  • 1 (8oz) pkg wafers


For the cookies:

  1. Preheat the oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Hard boil 5 eggs. Peel and eat a snack of the egg whites:). Mash the egg yolks well with a fork or push it through a sieve, in other words, you need to break it up really well, almost into a powder.
  3. Cream the butter and sugar until fluffy and creamy, about 3-5 minutes.
  4. Add the egg yolks and continue mixing until well combined.
  5. Add the sour cream and vanilla and also mix.
  6. Whisk the flour and baking soda together in a small bowl. Add to the batter and mix just until incorporated.
  7. Roll the batter into 1/2 Tablespoon round balls.
  8. Place about 3 raisins in the center of each cookie.
  9. Place the cookies on prepared baking sheet. Bake for approximately 12 minutes.

For the glaze:

  1. Melt the butter in a small saucepan. Add the rest of the ingredients. Bring to a boil. Pour the chocolate glaze into a bowl or pie plate.

To assemble:

  1. Grate the wafers on a boxed grater or pulse in a food processor to make crumbs. Place the crumbs into a pie plate or other rimmed plate.
  2. Dip each cookie into the glaze and then dredge in the crumbs.
  3. Let the crumbs set and dry by keeping the cookies in a single layer. Once they are dry, you can store then on top of one another.