Recipes for Shabbat
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
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.
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.
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.
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
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.
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
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
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
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
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 2002