Recipes for Shabbat
By Eileen Goltz
When it comes to Chanukah you can never have enough
cookies to serve to the family and friends that drop by to share the
candle lighting festivities. Over the years I've developed a method to my
madness when it comes to making my weeks supply. Consider the following
recipes and Cookie 101 information as my Chanukah present to you.
2. Lightly flour the work surface before rolling. Use as little flour as possible because too much flour added to the cookie can make it tough. Sometimes I use equal parts confectioner's sugar and flour as the sugar doesn't toughen the cookies like flour will.
3. Cut the dough with cookie cutters dipped in flour to avoid sticking. Make you cutouts as close together as possible (almost impossible when dealing with small children helpers). Re-roll scraps left from the cutouts to cut more cookies. Be warned, excessive re-rolling can result in tough cookie dough.
4. Transfer the dough onto baking sheets lined with
parchment paper. Parchment is great. It saves you from having to wash the
cookie sheet over and over.
Even if I'm making a dairy recipe I usually make my
rolled cookie recipes with a half butter and half shortening mixture.
Shortening helps to make them sturdier than using all butter; they won't
crumble easily and have a smoother surface for decorating on. If the recipe
contains all butter, I substitute half of it with an equal amount of
shortening, usually the butter flavored kind to add to the richness of the
flavor. You should NEVER USE DIET OR LITE shortenings when making cookies.
They contain too much water to work well in cookie dough.
Cover the outside of a loaf pan or ovenproof bowl with
foil. (Try to find
In a bowl whisk together the flour and salt and set it
aside. Place the butter and sugar in the bowl of an electric mixer and mix
until it's pale and fluffy, about 3 minutes. Add the egg and vanilla and mix
to combine. Add the flour mixture to the egg mixture and mix at low speed
until just combined. Divide the dough into 3 separate balls, cover with
plastic wrap and chill until firm (at least 2 hours). While the dough
chills, unwrap the candies and separate them by color in small heavy-duty
sealable plastic bags. Seal the bags, forcing out air, then coarsely crush
candies by wrapping each bag in a kitchen towel and pounding bags with a
rolling pin. Preheat oven to 350. Roll out 1 piece of dough into a 9-inch
round (1/8 inch thick) on a well-floured surface with floured rolling pin
(keep remaining dough chilled). Cut out as many cookies as possible from
dough with large cutter and transfer to a parchment lined baking sheet,
arranging about 1 inch apart. Cut out centers from cookies with small cutter
and add to scraps. Spoon about 1/2 to 1 teaspoon crushed candy (depending on
size of cutout) in center of each cookie. Bake the cookies in middle of oven
until edges are golden, 10 to 12 minutes, then cool cookies completely on
baking sheet on a rack, about 10 minutes. Transfer with a metal spatula to a
plate or an airtight container. Gather scraps and chill until firm enough to
reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps
(reroll once) in same manner on cooled baking sheet. Makes 3 to 4 dozen
cookies depending on the size of the cutters. Cookies can be keep, layered
between sheets of wax paper or parchment paper, in an airtight container at
room temperature 1 week or in the freezer for 3 weeks.
In a large bowl, cream together the shortening, sugar,
eggs, salt, orange extract, vanilla extract and almond extract. Blend in
flour, mix until mixture becomes a smooth dough. Remove the dough from the
bowl, divide in half, cover the balls with plastic wrap and refrigerate
overnight. When ready to cook preheat the oven to 375. Grease 2 cookie
sheets with non stick vegetable spray. Roll out dough between two sheets of
wax paper to about 1/4 inch in thickness. Cut out the cookies, and place on
the greased cookie sheets. Bake for 8 to 12 minutes, until the edges are
golden brown. Makes 2 to 2 1/2 dozen cookies depending on the size of the
cookie cutter. Cookies can be keep, layered between sheets of wax paper or
parchment paper, in an airtight container at room temperature 1 week or in
the freezer for 3 weeks.
In medium bowl, combine flour, baking powder and salt;
set aside. In large bowl, beat the sweetened condensed milk, eggs and lemon
extract and lemon zest or almond extract and ground almonds and mix until
well blended. Add the flour mixture and mix well to combine. Make 3 balls of
the dough, cover them with plastic wrap and chill for 2 hours.
Microwave chocolate morsels in a large glass bowl at
HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in
peanut butter, stirring until well blended. Stir in the cereal, peanuts, and
marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease the foil.
Press the mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with
white nonpareils, if desired. Let stand 1 hour or until firm; cut with a 2
inch cookie cutters. Store cookies in an airtight container or place in a
candy box, if desired.
In the bowl of an electric mixer bowl combine the
butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed,
scraping bowl often until the batter is creamy. Reduce speed to low and add
the flour. Beat, scraping the bowl often, until well mixed. Divide dough
into 2 equal portions; wrap in plastic wrap and refrigerate until firm (at
least 2 hours) Preheat oven to 375. Roll the dough out on a lightly floured
surface OR parchment paper. Cut into desired shapes and place on parchment
covered cookies sheets. Bake for 7 to 10 minutes or until edges are very
lightly browned. Remove the cookies from the cookie sheets and place them on
a rack to cool completely. Makes 3 to 4 dozen cookies depending on the
cookie cutter size.
In large mixer bowl cream together shortening and
peanut butter. Gradually add sugars blending well. Add eggs, one at a time,
beating until smooth. Add vanilla. Set aside. Combine flour, baking soda and
salt. Stir in peanut butter mixture. Divide dough into two parts. Wrap the
dough in plastic wrap and chill for at least 1/2 hour. Preheat oven to 350.
Roll the dough on lightly floured surface or on parchment paper and cut into
the desired shapes. Bake for 8 to 10 minutes or until lightly browned.
Remove the cookies from the cookie sheets and cool completely. Cookies can
be keep, layered between sheets of wax paper or parchment paper, in an
airtight container at room temperature 1 week or in the freezer for 3 weeks.
In the bowl of an electric mixer combine the butter
and brown sugar and mix until creamy. Beat in the molasses. Add 1 cup flour,
cinnamon, ginger and nutmeg and blend. Add the remaining flour alternately
with 1/3 cup water. It may be necessary to knead the last cup of flour by
hand as the dough will be very stiff. Form the dough into a ball and cover
with plastic wrap. Refrigerate for at least 30 minutes before rolling.
Preheat oven to 350. Roll the dough on lightly floured surface or on
parchment paper and cut into the desired shapes. Bake for 8 to 10 minutes or
until golden brown. Cookies can be keep, layered between sheets of wax paper
or parchment paper, in an airtight container at room temperature 1 week or
in the freezer for 3 weeks.
In large mixer bowl beat butter, sugar, egg and
vanilla until well
Preheat oven to 325. Dry the cherries gently using a paper towel. Place then in a small bowl and set aside. In a medium bowl stir together flour and sugar. Cut in butter until the mixture looks like coarse crumbs or small peas. Stir in the chopped cherries. Knead well on a lightly floured board until all the ingredients are well combined and the dough is smooth. On the lightly floured board, roll out the dough to a 1/2 inch thickness. Using cookie cutter (dipped in flour before each cut), cut the dough into the desired shape. Place each cookie one inch apart on an ungreased cookie sheet. Bake for 20-25 minutes or until the cookies are set to the touch. Remove the cookies from the cookie sheet and cool on a wire rack. Evenly spread almonds on waxed paper. In a small saucepan or pot heat the chocolate and shortening on low heat just until melted, stirring occasionally. Using a knife, spread the bottoms of the cookies with the chocolate. Press cookies with chocolate sides down into almonds. Place cookies with chocolate-almond sides up on a wire rack. Let stand until the chocolate is set. Makes 2 dozen cookies depending on the size of the cutters.
© Eileen Goltz 2003