mw.acetonemagazine.org
New recipes

3 Adorable Hanukkah Cookies

3 Adorable Hanukkah Cookies


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


These little cookies are so tasty and perfect for all 8 nights

Shutterstock

Aren’t these cuter than serving chocolate gelt?

Hanukkah is quickly approaching, and we’ve got some new Festival of Lights-inspired cookies for you to try this year. Traditionally, Jewish households serve desserts like sufganiyot, rugelach, and chocolate gelt for Hanukkah. This year, you should add a new Hanukkah cookie to your dessert table for everyone to enjoy. You can even explain how each of these derives from a Jewish tradition, making them the perfect thing to serve for each night of Hanukkah.

Caramel Apple Oatmeal Cookies

Apple sauce is typically eaten with latkes on Hanukkah and apples are dipped into honey for Rosh Hashanah, the Jewish New Year. Celebrate this fruit with these caramel apple cookies. Their crunch from the rolled oats combines with the sweetness of the caramel to create an almost granola-like taste.

Click here for the Caramel Apple Oatmeal Cookies Recipe.

Flourless Chocolate Cookie

These decadent chocolate cookies are filled with walnuts and chocolate chunks to create a crunchy cookie. Place a piece of gelt on top of these cookies to celebrate the popular Jewish custom of giving children chocolate coins for Hanukkah.

Click here for the Flourless Chocolate Cookie Recipe.

Potato Chip Cookies

Latkes are a Jewish potato pancake most famously associated with Hanukkah. Celebrate the oily, potato snack with these potato chip cookies. They combine the grease and salt from potato chips with soft dough to make the perfect sweet and salty treat. The grease in potato latkes, similar to these cookies, is used to remember the importance of oil during the first Festival of Lights.

Click here for the Potato Chip Cookie Recipe.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • Almond Icing (see recipe below)

Stir together flour, baking powder, and salt set aside. In large bowl beat shortening with electric mixer 30 seconds. Add sugar beat until fluffy. Add egg, milk, and vanilla beat well. Add half flour mixture. Beat until combined. Stir in remaining flour mixture with wooden spoon. Cover chill dough 1 hour until easy to handle.

Divide dough into thirds. On lightly floured surface, roll each third 1/4 inch thick. Cut with shaped cookie cutters. Place cookies, about 1 inch apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove from sheet and cool on wire racks. Dip into white Almond Icing (see recipe below). Place on rack set over parchment or waxed paper. While icing is moist, drizzle design with blue Almond Icing. Let excess drip onto paper. Let cookies stand at room temperature at least 2 hours to allow icing to dry.


Watch the video: Easy and Unique Hamantaschen