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Chanukah butter cookie dreidels

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* Exported from MasterCook *

 

Butter Cookie Dreidels

 

Recipe By :Penny Wantuck Eisenberg

Serving Size : 50 Preparation Time :0:00

Categories : Chanukah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups all-purpose flour

lightly sprinkled into measuring cup

1/4 teaspoon salt

1/2 cup sugar

1/2 cup chilled unsalted butter -- or

frozen unsalted pareve margarine

1 teaspoon vanilla extract

1 tablespoon water

1 large egg

SIMPLE ICING:

1 1/2 cups powdered sugar

2 tablespoons skim milk -- or water

1 teaspoon clear imitation vanilla extract -- to keep icing white

sprinkles, jimmies (optional)

food coloring

 

1. Preheat the oven to 350F, with racks in the middle and lower third of the

oven. Have two nonstick cookie sheets available.

 

2. Place the flour, salt, and sugar in a food processor bowl. Process for a few

seconds to mix the dry ingredients.

 

3. Cut the butter into 1/2 inch chunks and scatter on top of the flour.

Pulse-process until the butter is cut into the flour so that the mixture looks

like coarse meal.

 

4. In a small bowl, combine the vanilla extract, water, and egg. Whisk lightly

to blend. With the processor running, add the egg mixture through the feed tube.

Continue to process until the dough just starts to clump together. If the dough

is too dry to come together, add more water, 1 teaspoon at a time. The dough

won't ball up in the bowl, but it should start to clump, and should come into a

ball with the heat of your hands as you push it together. Wrap the dough in

plastic wrap and let it rest for 15 minutes.

 

5. Roll the dough (I like to roll in a floured jumbo zip top bag) to a scant 1/8

inch thick. Cut with a dreidel-shaped cookie cutter, and place on the cookie

sheets. Bake for 5 minutes, switch the cookie sheets top to bottom, and bake

another 4 to 7 minutes, until the edges are just starting to brown. Remove the

cookies from the pan, and cool them on a wire rack.

 

6. For the icing, sift the powdered sugar Into a medium bowl. Whisk in the milk

and vanilla until smooth. The icing should be very thick but thin enough to

spread. If it is not thin enough, add more milk by the 1/2 teaspoonful until the

icing is the right consistency. Spread the cookies with icing (a small

decorating spatula works best). If you are going to use sprinkles, sprinkle them

on while the icing is still wet so they will stick well. If not using sprinkles,

let the icing dry. Add color to the remaining icing (I like to use a rich blue)

and paint on the dreidel letters using a fine artist's brush. For a

great-looking accent, sprinkle small, fine sprinkles, such as multicolored tiny

balls, on the wet lettering (larger sprinkles, such as chocolate sticks, will

obscure the letters). If you prefer, the dreidel letters can be painted on un-

Iced cookies. In all cases, let the decorations dry before storing the cookies.

Cookies can be made 1 day ahead, or frozen for up to 3 m!

onth

s.

 

Source:

" Light Jewish Holiday Desserts "

Yield:

" 50 Cookies "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 2g Fat (29.5% calories from

fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 13mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2

Other Carbohydrates.

 

NOTES : Most butter cookies have 2 to 8 tablespoons more butter than these

cookies. Despite having only 2 grams of fat, these have a rich,buttery taste. If

you must, you can omit another 2 tablespoons of butter(add a little extra

water), but because the recipe makes so many cookies,you'll only reduce the fat

count by 1/2 gram per cookie. I love the way these look when frosted white with

blue letters on them, but I think they taste best unfrosted. They're great to

make with kids, at home, school,or Temple.

 

Nutr. Assoc. : 0 0 0 0 1553 2130706543 0 0 0 0 0 0 5403 2130706543 0

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