Recipes for Shabbat

Chanukah Desserts

One of the best (and favorite) traditions that we observe in our house is the annual Chanukah cookie bake. It's at this time of year that anyone and everyone one even remotely connected to my kids (this includes cousins, friends and any neighbor who happened to stop by) ends up in our kitchen rolling and cutting and sprinkling cookies. In one marathon session I can usually turn out 15 or 20 dozen cookies. Of course my kitchen looks like Pompeii after that volcano erupted but everyone is too stuffed with the "rejects" to care. This cookie making carnival (usually a few days before the holidays begins) is our family's way of getting ready for the family and friends that are sure to drop in. This crazy, relaxed, family fun time always seems to set the tone and enhance our holiday celebration.

When the kids were little I used to make up all the dough a day or so ahead of time. Now I have different groups mixing, rolling and cutting, I switch them every so often just so that everyone has a chance to cut and roll and sprinkle too.

I try and use at least 3 different types of cookie dough each year as well as 3 or 4 different frostings or sprinkles. That way, everyone can find something that suits their particular fancy. The following recipes are all ones that I've used in years passed and have received the Goltz family seal of approval. The Goltz family approval is the equivalent an entire batch of cookies being eaten in a 6 hour period, some being devoured right off the cookie sheet as it's being taken out of the oven). You can use any sprinkles
or frosting recipe you like.

BASIC BUTTER COOKIE DOUGH
(Yes you can use margarine)

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Chill for at least 1/2 hour. Cut the dough into 3 or 4 portions and keep the portion that you aren't using covered and in the refrigerator. Roll out the section of dough that you are using on a lightly floured surface and roll out to approx. 1/4 to 1/3 inch thick and cut out in your desired shapes.

Place the cookies on a cookie sheet and bake at 350 for 10 to 12 minutes. (I like to use parchment paper on my cookie sheets when I bake sugar/butter cookies. It prevents any sticking). Cool on racks and frost. You can sprinkle colored sugar on top of the cookies before you bake them but make sure you brush the top of the cookie with either egg white or milk (non-dairy creamer) before you sprinkle on the sprinkles. This will make sure that the sprinkles adhere. Makes about 3 pounds dough.

SPICED ICEBOX BUTTER COOKIES

In bowl of a standing electric mixer beat together the dough, honey or molasses, and spices until just combined well. Halve dough and on sheets of wax paper form each half into a 12-inch log. Chill logs, wrapped in wax paper, at least 2 hours or overnight. Preheat oven to 350. With a sharp knife cut logs into generous 1/8-inch slices and arrange 1/2 inch apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.

Make icing:
In a small bowl whisk together icing ingredients and then transfer the icing
to a sealable plastic bag. With scissors cut a 1/8-inch opening in one corner of bag. Arrange cookies on sheets of wax paper and, using the plastic bag with the icing in it draw stars or dradels on the cookies with the icing. Let icing dry completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen. Makes about 10 dozen cookies.

ALMOND BUTTER ICING
Light almond flavored icing, great for sugar and butter cookies. To keep it
pareve you can use all margarine if you wish

In a mixer or food processor cream together the shortening and the butter, add the almond extract and beat until fluffy. Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.

CLASSIC CUT OUT COOKIE DOUGH

This is a fantastic old-fashioned sugar cookie recipe that is not as sweet as
others that I've used. They're great with a powdered sugar icing without
being overly sweet.

Preheat oven to 350. In a bowl cream the sugar and shortening together. Add the eggs and the dry ingredients. Mix well. Add the milk or non dairy  creamer last. There's no need to chill this dough, simply roll out to 1/4 inch thickness, cut out and bake 10-12 minutes. Makes 2 dozen

BROWN SUGAR COOKIES

In a large mixing bowl, cream together the butter and brown sugar. Beat in the egg, heavy cream or non dairy creamer, and vanilla. Slowly add in the flour, baking powder and salt. Mix until well blended. If dough seems too dry, add in water, 1/2 teaspoon at a time. Cover and refrigerate for 4 hours. Preheat oven to 375. Roll out the dough on a floured surface to a thickness of 1/8 of an inch. Cut with cookie cutters and place 1 1/2 inches apart on cookie sheets. 6 Bake 8 to 10 minutes, until lightly colored.

CHOCOLATE CUT OUT COOKIE

In a large mixing bowl cream the butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. In a separate bowl combine flour, cocoa powder and baking powder. Add the flour mixture to the cream mixture and mix well. Wrap the dough in waxed paper and chill for 2 hours. Preheat oven to 350. Divide the dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes. Makes 6 dozen

CREAM CHEESE CUT OUTS
A fluffy cookie that tastes like a pastry.

In an electric mixer or food processor cream together the butter and cream cheese until fluffy then gradually blend in the sugar. In a bowl mix together the flour and salt; stir the flour mixture into the creamed mixture. Cover; chill dough several hours or overnight. Preheat oven to 375. Divide the dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes. Place the cookies on an ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies. Makes 5 dozen

EZ ROLLED COOKIES

Cream together 1 cup white sugar and butter. Beat in the eggs, milk and flavoring. Sift flour, cream of tartar and baking soda. Stir into butter mixture. Divide the dough in half and mix in 3 or 4 drops of food coloring to each half, if you're using food coloring (take half the dough out of the bowl, mix in the food coloring, was the bowl and color the remaining dough with the other color). Chill for a short time, until firm. Roll out on lightly floured board and cut with your favorite cookie cutters. If you don't want to frost these cookies after they are baked you can brush them with an egg with or milk or non dairy creamer and sprinkle with 1 tablespoon white sugar. Bake at 350 for 8 - 10 minutes. Makes 2 dozen

BEST WHITE ICING EVER
This icing recipe is #1! It's quick and easy to make, great for cakes and you
can easily change it's consistency by adding a little water or corn syrup. If
you wish, use half shortening and half unsalted butter or all margarine.

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes,  and then you're done! If you're not using this for decorating, but just for icing a cake, thin the icing by adding 3 tablespoons of corn syrup, or water to the icing. Makes 4 to 5 cups

COOKED MERINGUE ICING

Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily. Makes 3 cups.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.