Kamishbrodt recipe


3 large eggs

1 cup granulated sugar

1 cup canola oil

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1 tsp. vanilla extract

3 cups unbleached all-purpose flour

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1/2 tsp. salt

1 cup cinnamon chips (available in the baking aisle at Schnucks and Dierbergs)

1 cup coarsely chopped pecans (walnuts or almonds can be substituted)

1/2 cup sweetened shredded coconut (optional)


1/3 cup granulated sugar

2 tsp. cinnamon


Combine eggs and sugar in the bowl of a standing electric mixer and mix at medium speed for 2 minutes. Add oil and vanilla and continue to beat until thoroughly combined. Let rest.

Whisk together flour, baking powder, cinnamon and salt in a medium bowl. With mixer on low, gradually add dry ingredients to egg mixture. When mixtures are combined remove bowl from mixer stand. Stir in cinnamon chips, pecans and shredded coconut.

Cover dough and place in refrigerator for a minimum of 30 minutes or overnight.

While mixture chills combine topping ingredients in a small bowl and set aside.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silpat.

Sprinkle half of topping mixture either onto the counter or on a piece of waxed paper. Remove dough from refrigerator and divide into 4 pieces. Roll each piece on the topping mixture to form a 12-inch log, slightly flattened and squared off. Place the four logs onto prepared baking sheet, two inches apart.

Bake kamishbrodt for 20 minutes. Remove from oven and allow kamishbrodt to cool on baking sheet for 10 minutes. Reduce oven temperature to 325 degrees.

Carefully lift one log at a time onto a cutting board and, at an angle, cut each log into 12 pieces approximately 1 inch wide. Place these pieces back onto lined baking sheet, cut side up, and sprinkle with some of the remaining topping mixture. Repeat with remaining logs.

Place baking sheet in oven for 15 minutes. Remove pan, turn kamishbrodt over to other side, sprinkle with remaining topping mixture, and place in oven for an additional 15 minutes.

Transfer kamishbrodt onto a cooling rack and let cool completely. Store cooled kamishbrodt in a zip-lock bag or an airtight tin for up to three weeks. The cookies may also be frozen in a freezer bag for up to 3 months.

Yield: Four dozen cookies.