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SHAPED COOKIES Not new, not out of the ordinary, but at the end of the day, few things excite the children more than rolling, shaping and decorating old-fashioned delicious Chanukah cookies. Use the featured ideas to spark your own creativity.

DOUGH 2 sticks margarine


3 eggs

1. Mix all ingredients very well until a soft dough is achieved. (Refrigerate part of dough if not using all at once.)

4⅓ cups flour

2. Preheat oven to 350°.

1 T. vanilla sugar

3. Roll out dough between two parchment papers. Remove top parchment paper and cut out desired shapes.

2 cups confectioners sugar 2 tsp. baking powder

4. Remove excess dough from around cutouts to maintain shapes. 5. Decorate with assorted chips and sprinkles. Bake at 350° for 10 minutes.

SUGGESTED TOPPING IDEAS Sprinkles Nonpareils Chocolate chips Candy-coated chocolate chips Melted chocolate

To make alef-beis cutouts, take ¾ cup prepared dough, sprinkle with 1½ tablespoon cocoa and knead until color is evenly incorporated. Bake separately and stick onto cookie with melted baking chocolate once cookies have cooled.

The dreidel in the square can be made by gently placing a cookie cutter over a square-shaped dough. Sprinkle any color topping into shape and lift off carefully.

Name cards were decorated with candy-coated chocolate chips before baking.

For donut rings, use a larger round scalloped cookie-cutter and a smaller straight-rimmed cutter for the center. Drizzle with melted chocolate after baking.

November 15, 2017 / THE MONSEY VIEW / 73 / 845.600.8484

Issue 123  
Issue 123  

The Monsey View