Hanukkah cookies

Yield: 1 Servings

Measure Ingredient
½ cup Shortening; (margarine OK)
1 cup Sugar
1 Egg
½ cup Orange or pineapple juice
2 teaspoons Baking powder
2½ cup Flour; plus extra for rolling

1. In bowl, add ingreds in order stated, mixing well after each addition (you can do it in a processor too).

2. Using half of dough at once, roll on floured board.

3. Cut into holiday shapes. [The set I inherited includes lion - of Judah (Maccabee), dreidel, candel, star of david. I'm sure similar cutters are available in local Judaica or such shops, or by mailorder.] 4. Can decorate (lion eye, dreidel lines, candle tip, etc.) with chocolate chip, raisin, sprinkles, colored sugar, etc.

5. Bake at 325o for 10 mins or so (I switch pans top-to-bottom and 180o midway) till lightly browned. Harden a bit more as cool.

Freeze well, but they won't last that long. Makes about 6 doz, depending on size of cookies.

NOTE: If making different shapes, try and make all of one shape on a tray so that different sizes don't bake at different rates and then some will burn and others will be raw.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 24, 1998, converted by MM_Buster v2.0l.

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