Funfetti Teiglach
These honey-kissed cookies are extra magical thanks to rainbow sprinkles! It’s Funfetti Teiglach!
Teig-who? Now I love hamantaschen as much as the next Jew, (as in, a lot). I’ve probably made 500 hamantasche just this Purim alone! And I’m certainly not complaining. But it’s not the only traditional Purim treat on the block. No ma’am! Baklava, poppy seed cookies, horn-shaped cookies, honey cake and these teiglach are also perfectly acceptable to nosh on during this gluttonous holiday.
We are literally required to eat, drink and party till our heart’s content on Purim (my kind of holiday). And nothing says party to me quite like rainbow sprinkles. And not just one, two kinds! Oh yeah.
True story. I bought 7 pounds of rainbow sprinkles when doing recipe development for my cookbook, and pretty much used the last of it making these funfetti teiglach. Fried or baked dough balls boiled in a spiced honey syrup with dried fruit and nuts. It’s a popular dessert for a sweet New Year for Rosh Hashanah, but also Sukkot or Purim. It’s not as common as hamantaschen or rugelach, but definitely as delicious. I’m not one to argue with that kind of logic.
Funfetti Teiglach
Ingredients
- For cookies:
- 3 large eggs
- ¼ cup oil or melted and cooled butter
- ¼ cup granulated sugar
- 1/8 teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 – 2 ½ cups flour
- 1 teaspoon baking powder
- ½ cup rainbow sprinkles plus more for rolling
- For syrup:
- 1 ½ cups honey
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- ½ whole salted almonds
- ½ cup dried cranberries
- Rainbow nonpareils for garnish
Instructions
-
Preheat oven to 375 degrees F.
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First, make the cookies. In a large bowl, whisk together eggs, oil, sugar and salt. Then add in ginger, cinnamon, cardamom, 2 cups flour and baking powder. Mix together with a spoon, and then knead until the dough is uniform and comes together, adding more flour as necessary. Dough should be slightly sticky and soft. Then add in rainbow sprinkles and knead just to incorporate.
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Cover dough with plastic wrap and let rest for 10 minutes. Then roll out dough into ½ – 1 inch wide ropes and cut into pieces. Roll each piece into more sprinkles and form balls. Place balls ½ inch apart on parchment lined cookie sheets.
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Bake for 15 minutes or until golden brown. Let cool.
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In a large stockpot, bring honey, cinnamon, ginger, vanilla and orange zest to a boil. Lower to a simmer and simmer for 10 minutes. Then add cooked balls, almonds and dried cranberries and simmer for 10 more minutes. Spoon into serving cups and sprinkle with nonpareils. Let cool and serve! Store in an airtight container at room temperature.
