Boaz, aged almost three with a little help from his mummy and grandma made these
Kids Hanukkah Cookies
From A Treasury of Jewish Holiday Baking
Hands-on time: 20 minutes
Chill time for dough: 10 minutes to up to 2 days or freeze dough for up to 1 month
Baking time: 45 minutes
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup vegetable shortening
1 ½ cups granulated sugar
2 large eggs
1 tbsp vanilla extract
2 drops EACH lemon, orange & almond extract
4 cups all purpose flour
½ tsp salt
1 tbsp baking powder
¼ cup half & half, milk or water
1-2 egg whites, lightly beaten
Sugar or colored sprinkles
1. In a medium bowl, combine the flour, salt and baking powder and mix well.
2. In a large mixing bowl, (I used my stand mixer with paddle) cream the butter and shortening with the sugar. Blend in the eggs, vanilla and extracts. Add the flour mixture in two batches on low speed. Add the liquid gradually to make a firm but rollable dough. Chill for at least 10 minutes or overnight. You can actually freeze the dough for up to one month.
3. Preheat oven to 350° F/180°C and line the baking sheets with parchment paper.
4. Roll the dough out onto a lightly floured work surface to about ¼” thick and cut them into rounds or shapes. Place the cookies on the baking sheets. Brush with egg white and sprinkle with sugar or colored sprinkles…or you can leave them plain to decorate with an icing once they are baked and cooled.
5. Bake until golden (about 15-18 minutes). Cool on a wire rack.