| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening; (margarine OK) |
| 1 | c | Sugar |
| 1 | Egg | |
| 1/2 | c | Orange or pineapple juice |
| 2 | ts | Baking powder |
| 2 1/2 | c | Flour; plus extra for rolling |
INSTRUCTIONS
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 <[email protected]> on Nov 24, 1998, converted by MM_Buster v2.0l.
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