Hanukkah Cookie Fest

Posted on: December 17, 2010

Having a 2.5 year old in the house makes you have to take Hanukkah very serious. He learned all about it on daycare, so it was time to pull out all the stops at home too.

Besides making him a clay Hannukia in the shape of a caterpillar and making the traditional latkes with applesauce, I organized a Hanukkah picnic for our Mommy& Me group. This of course gave me the perfect reason to get into the kitchen and get baking!

First of all, I made chocolate Rice Krispies Clusters, which basically just means melting 100gr chocolate with a spoon of butter and mixing in a cup of Rice Krispies. I made two batches, the one with milk chocolate to which I added some natural orange flavor (drops) and one batch with dark chocolate to which I added some natural coconut flavor (drops). Always make sure to use natural flavors, as artificial ones can leave a nasty after taste,which can ruin your product. I used two tea spoons to spoon clusters in mini paper baking liners and let them set in the fridge. The kids (and their parents absolutely loved them!)

Milk Chocolate & Orange Clusters and Dark Chocolate & Coconut Clusters

Then I went on to making Chocolate Covered Pretzel Stars Of David. I bought the short stick variety and basically stirred them into 10ogr of melted dark chocolate (it works just as well with milk or white chocolate) and arranged the sticks into star shapes on greaseproof paper, sprinkled them with colored sprinkles and let them set in the fridge. They looked amazing and tasted great! I will be sure to make these again very soon.

Then the serious work started. I decided to make dreidel shaped cookies.

I used a very simply recipe from a beautiful book I received as a gift from my sister a few years ago.

To make 2 dozen Dreidel Cookies (depending a bit on the size of the dreidels), you will need:

1/2 cup softened butter

1/4 cup sugar

1 1/4 cup flour

Food coloring

1 Preheat Oven to 180° C (300° F)

2 Cream butter and sugar

3 Add flour and mix well

4 Divide into 3 or 4 pieces, adding different food coloring to each part. The more coloring you put in, the brighter the cookies will be obviously. Also the color of the dough gets more intense while baking, so make sure not to add too much (I overdid it a bit with mine I think)

5 Chill the dough in the fridge, so it is easy to work with.

6 Form dreidel shapes using your fingers and the straight edge of a knife. I made mine by starting off with making a cube and then shaping the tip on one side. The book says to use wooden skewers, covered with dough to form the top, but I think that is a very dangerous thing to do, so I pushes small pretzel sticks in the top instead.

7 Chill at least 30 mins before baking (this is so you won’t lose the shape of the cookies during baking)

8 Bake for about 25 mins (depending on the size of your dreidels

Even though this is a very simple recipe, the cookies are very tasty and buttery! If you want a more interesting flavor, you can always add the rind of a lemon.


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