I found this dessert recipe in “The World of Jewish Cooking” by the late Gil Marks. He described this sweet treat as a Sephardic Cookie Ring, often served at the end of the break fast meal in Syria, Iraq, Turkey, and India. These cookies can be made in advance. For a flavor variation, substitute ½ tsp. ground cardamom and ½ tsp. orange extract for the vanilla extract or ground cinnamon.

Ingredients

• 4 cup all-purpose flour
• 1 tbsp. double-acting baking powder
• ½ tsp. salt
• 4 large eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 tsp. vanilla extract or 1½ tsp. ground cinnamon

Directions

1. Position a rack in the center of the oven. Preheat oven to 350 degrees. Line several baking sheets with parchment paper or aluminum foil.
2. Stir together the flour, baking powder, and salt. Beat together the eggs, sugar, oil, and vanilla or cinnamon. Gradually stir in the flour mixture to make a soft dough. Cover and refrigerate for at least 30 minutes.
3. Roll the dough into ½-inch-thick ropes. Cut the ropes into 6-inch lengths and bring the ends together to form rings. If desired, cut gashes on the outer edges every ¼ to ½ inch.
4. Place the rings, 1 inch apart, on the prepared baking sheets. Bake until firm but not browned, about 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature or in the freezer.
5. Makes 38-48 cookies.