I did it again! I bought another baking pan. Then I couldn’t find a way to fit it into the already jammed shelves and cabinets.
While I was rearranging the whole pile, my granddaughter Becky stopped by. She wanted to borrow my Chanukah cookie cutters to make cookies for her dorm-mates. We took out the box and found I had collected more than a dozen Chanukah cookie cutters. I gave several to Becky as a present.
If your cupboards are as full as mine, consider the pleasure of giving some family treasures to your children and grandchildren so you can all enjoy them. Homemade gifts are also always welcome.
Here are some recipes you can make with your children and grandchildren — and/or give as gifts to friends and family this Chanukah.
Chanukah Butter Cookies
Makes 4 dozen
2 cups sugar
2 sticks low-fat margarine
2 eggs (or 1⁄2 cup egg substitute and 1⁄4 cup water)
4 to 41⁄2 cups all-purpose flour
1 tsp. baking powder
1⁄2 tsp. salt
1⁄2 cup milk (or diluted non-dairy creamer)
2 tsp. fresh lemon juice,
and rind
1 tsp. vanilla
Frosting:
1 egg white
1 cup confectioners’ sugar
food coloring
Cream sugar and margarine in large bowl of electric mixer until light and fluffy. Mix eggs (or substitute) in water; add to bowl. Sift dry ingredients. Add alternately with milk (or diluted non-dairy creamer) and vanilla and lemon juice. Gather dough into a ball. Chill in plastic bag several hours or overnight.
Divide dough in thirds; roll on a lightly floured surface to 1⁄4-inch thick. Use cookie cutters to cut in desired shapes, such as dreidels, Jewish stars or menorahs. Bake in a preheated 350-degree oven for 8-10 minutes, until golden. Cool on rack.
Lightly beat egg white; add enough confectioners’ sugar to make a thin frosting. Add drops of food coloring and drizzle on cookies. Store in a single layer.
Peanut Clusters
Makes 3 dozen
4 oz. bittersweet chocolate
4 oz. semisweet chocolate (dairy or parve)
1 tsp. vegetable oil
2 cups skinless, unsalted peanuts
Line a baking sheet with wax paper. Melt chocolates and oil in top of double boiler over simmering water. Stir in peanuts and coat well. Drop by the teaspoonful onto the prepared paper. Chill. When set, remove from sheet to small, fluted paper cups. Arrange in a basket or box and gift wrap.
Golden Chanukah Coins
Makes 36 cookies
1 cup (2 sticks) unsalted
margarine
1⁄2 cup light brown sugar, packed
1 cup confectioners’ sugar
21⁄4 to 21⁄2 cups flour
2 Tbs. finely minced preserved ginger
1 tsp. ground ginger
1⁄4 tsp. salt
1 tsp. orange zest, optional
Cream margarine and brown sugar in bowl. Add confectioners’ sugar, 21⁄4 cups flour, ginger, salt and orange zest. Add remaining flour as necessary.
Roll dough into a slender cylinder
11⁄2 inches in diameter, wrap in plastic, and chill until firm. Preheat oven to 375 degrees. Cut dough into 1⁄4-inch slices; place on ungreased cookie sheet. Bake 8-10 minutes, until golden. Store in an airtight container.
For real elegance, brush with flecks of edible gold leaves. Label and tie with a dreidel for giving.
The Miracle of Flavored Oil
1 bunch rosemary (at least 12 sprigs, 4 inches each)
2 cups high quality extra-virgin olive oil
1 small hot red pepper
1 clove garlic, peeled
Rinse rosemary and pat dry with towel. Place all ingredients in a glass jar. Cover with a cloth and allow to steep at least 48 hours. Strain into a narrow-necked, decorative jar; discard herbs. Add a fresh sprig of rosemary to jar and close with a cork. Label to store in a dark, cool place.
Holiday Blend of Grilling Spices
4 Tbs. chili powder
6 Tbs. finely minced garlic
4 Tbs. salt
8 Tbs. black peppercorns
4 Tbs. cumin seeds
1 Tbs. white peppercorns
4 tsp. orange rind
4 tsp. allspice
4 Tbs. dry onion flakes
4 Tbs. lemon rind
8 Tbs. dry parsley flakes
Spread chili powder on a foil-covered cookie sheet. Bake 10 minutes at 250 degrees or until darkened. Repeat with garlic; bake 10 minutes. Process cooled chili powder, garlic and remaining ingredients to a fine powder. Spread on foil to dry thoroughly, about 3 hours. Spoon into decorative mini jars. Affix label. Note that it will keep for months in a dry, cool place. Suggested uses: on grilled vegetables, fish and meats.
Chocolate Butter Cookies
Makes 3 dozen
1⁄2 cup sugar
3⁄4 cup unsalted butter or parve margarine
1 egg yolk
1 tsp. almond extract
11⁄2 cups flour
1⁄4 cup unsweetened dark cocoa
Preheat oven to 375 degrees. In a bowl, combine all ingredients except flour and cocoa; beat until light and fluffy, 2-3 minutes. Gradually add flour and cocoa until mixed well. Shape in a rounded teaspoonful, making 1-inch balls or logs. Place 1 inch apart on cookie sheet and bake 7-9 minutes until set. Cool and decorate with melted chocolate chips or colored sugars as desired.
Walnut Cookie Balls
Makes about 3 dozen
2 cups flour
1 tsp. baking powder
1⁄2 tsp. salt
1⁄4 tsp. ground cloves
11⁄4 cups walnuts, toasted and cooled
1 cup (2 sticks) unsalted butter or parve margarine
21⁄2 cups confectioners’ sugar
1 large egg yolk
5 tsp. brandy
2 tsp. vanilla
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Sift flour, baking powder, salt and cloves into a medium bowl. Spoon 2 Tbs. of the flour mixture into processor bowl; add the walnuts and process until finely chopped.
In large bowl of an electric mixer, cream the butter or margarine until light and fluffy. Add 1 cup confectioners’ sugar; beat well. Add the egg yolk, brandy and vanilla. Beat in the flour mixture and the walnuts, and blend well with a spatula.
Use 1 Tbs. dough per cookie and shape into balls; arrange 1 inch apart on baking sheets. Bake 12 minutes, then reverse pans. Bake until brown on bottom and cracked on top and just beginning to color, another 12 minutes. Sift remaining confectioners’ sugar over cookies and cool on pans. Store airtight between layers of wax paper. Can be kept 5 days or frozen.
Chocolate Nut Fruit Balls
Makes 4 dozen
1 pkg. pitted dates, chopped
11⁄2 cups chopped dark raisins
1 cup pitted prunes, chopped
1 cup chopped pecans
2⁄3 cup mini dark chocolate baking chips
2 Tbs. rum
finely chopped pecans or shredded coconut
confectioners’ sugar
Combine fruits, pecans, chocolate and rum. Shape 1⁄2 Tbs.-sized balls and roll in finely chopped pecan, coconut or confectioners’ sugar. Place in bonbon papers and set in attractive containers. Refrigerate overnight. Label to keep chilled for 2 weeks.
Peanut Brittle
Makes about 2 cups
2 cups sugar
1 cup skinless, unsalted peanuts
Grease a cookie sheet and spread peanuts evenly on the pan. Place sugar in a large, heavy skillet. Cook on medium heat until it melts and becomes a thin, light-yellow syrup, about 5-8 minutes.
Pour syrup over the peanuts, tilting pan to spread the sugar syrup evenly. While still warm, use a greased table knife to mark squares in the pan. When completely cool, break into pieces. Divide into small plastic baggies and tie with a ribbon. Peanut brittle keeps 2 weeks in an airtight container.
Joan Kekst of Ohio is the food writer for the Cleveland Jewish News, where a version of this article first appeared. She is the author of “Passover Cookery: In the Kitchen with Joan Kekst” and writes about food at www.joanskosherkitchen.com.