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Bake at 250 degrees for 1 hour. Turn off heat but don't open the oven door. Leave cookies in the oven 1 hour longer. Remove cookies from oven and cool completely.
Makes about 2 dozen cookies. These can be frozen, or store them in a tightly covered container. Norene Gilletz is a valued contributor to ShalomBoston.com. This recipe is from her book Healthy Helpings: 800 Fast & Fabulous Recipes for the Kosher (or not) Cook ($19.95 U.S., Woodland Publishing). Norene lives in Toronto, Canada, and has several other kosher cookbooks to her credit, including one of my personal favorites, The Food Processor Bible (Whitecap Books). See recipes, food tips, nutritional information, and more on her web site at http://www.gourmania.com.
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