|
|
Hanukkah Cookies 2
1/2 cup of Shortening; (margarine OK)
1 cup of Sugar
1 Egg
1/2 cup of Orange or pineapple juice
2 teaspoons of Baking powder
2 1/2 cups of Flour; plus extra |
|
Instructions:
1. In bowl, add ingredients in order stated, mixing well after each addition (you can do it in a processor too). 2. Using half of dough at once, roll on floured board. 3. Cut into holiday shapes. [The set I inherited includes lion - of Judah (Maccabee), dreidel, candel, star of David. I'm sure similar cutters are available in local Judaica or such shops, or by mail order.] 4. Can decorate (lion eye, dreidel lines, candle tip, etc.) with chocolate chip, raisin, sprinkles, colored sugar, etc. 5. Bake at 325ºF. for 10 minutes or so (I switch pans top-to-bottom and 180o midway) till lightly browned. Harden a bit more as cool. Freeze well, but they wont last that long. Makes about 6 dozen, depending on size of cookies. NOTE: If making different shapes, try and make all of one shape on a tray so that different sizes don't bake at different rates and then some will burn and others will be raw. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 24, 1998, converted by MM_Buster v2.0l.
|
- Cookies -
Couscous -
Crumb Cake -
Deep Fryer -
Dips, Sauces, & Salsa -
Desserts -
Dressing/Stuffing - Dutch Oven/Cast
Iron - Eggplant -
Eggs -
Ethnic & Regional - Fish -
Halloween -
Ham -
Holiday Recipes - Kid Favorites
- Low Fat Store & Recipes -
Meatloaf -
Meats -
Microwave - Mousse -
Muffins -
Mussels -
All Things Pasta! -
Potato Salad -
Pound cake -
Puddings -
Quick n Easy -
Salads -
Slow Cooker - Thanksgiving &
Christmas - Veal -
Vegetables -
Weight Watchers
View All Categories
Privacy Policy