Chanukah and cookies are two words that seem to go together (along with latkes and sufganiyot, of course).
I try, every year, to come up with a few new and exciting cookies recipes that can be made ahead of time, can be doubled or tripled and are so delicious that everyone will be begging for recipes.
Vanilla rolled sugar cookies
The best frosting is a glaze made with powdered sugar and milk or non-dairy substitute of your choice. Keep it thin and you can colour it with food coloring.
o 1 1/2 cups butter or margarine softened
o 2 cups sugar
o 4 eggs
o 2 tsp. vanilla
o 5 cups flour
o 2 tsp. baking powder
o 1 tsp. salt
In the bowl of an electric mixer combine the butter and sugar and beat until smooth (at least 3 minutes). Add the eggs and vanilla and beat until combined. Slowly, on a low speed, add the flour, baking powder, and salt. When combined, cover, and refrigerate the dough for at least two hours or overnight.
When you’re ready to cut out your cookies, preheat oven to 400. Lightly flour the surface you’re going to be rolling the dough on and then roll out 1/3 of the dough to about 1/4- to 1/2-in. thick. Cut the dough into shapes with your cookie cutter. Place cookies 1 in. apart on parchment paper covered cookie sheets. You can decorate with coloured sugar or sprinkles at this point or wait until they are baked and cooled to frost. Repeat with the scraps and the remaining dough, 1/3 at a time. Bake 6 to 9 minutes (they should be just lightly golden on the edges) Makes 3 to 5 dozen depending on the size of the cookies.
Nut squares
Crust:
o 1/2 cup sugar
o 1/2 cup plus 6 tbsp. butter or margarine, softened
o 1 egg
o 3 cups flour
o 1 tsp. salt
o 1/2 tsp. baking powder
Filling:
o 1 1/4 cups butter or margarine, softened
o 1 1/2 cups packed brown sugar
o 1/4 cup plus 1 tbsp. granulated sugar
o 1/3 cup honey
o 1/3 cup light corn syrup
o 1 1/2 cups toasted pecans pieces
o 1 1/2 cups toasted walnuts pieces
o 1/2 cup toasted hazelnut pieces
o 1/4 cup whipping cream or non dairy substitute
o 1/2 tsp. salt
o 1/2 tsp. vanilla
Preheat oven to 350. Grease a 10-by-15 in. baking pan. Line the pan with parchment paper. An overhang on the ends help to remove the cookie from the pan after it is baked and cooled so that cutting is easier).
In the bowl of an electric mixer cream together the sugar and butter for at least 3 minutes. Add the egg and beat until combined.
In another bowl, combine the flour, salt and baking powder. Add the flour mixture to the butter mixture and mix just until dough comes together (do not over mix). Press the dough into the prepared pan, making sure that the dough goes up the edges slightly. Bake for 15 to 18 minutes or until the crust is just slightly browned (do not overcook). Remove the crust and cool. Reduce the temperature to 300.
While the crust is cooling combine the butter, brown sugar, sugar, honey and corn syrup. Bring the mixture to a boil. Boil for between 2 to 3 minutes but no less and no longer than that. Remove the mixture from the heat and stir in the nuts, cream, salt and vanilla. Mix to combine and then gently spoon the nut mixture into the crust. Return the pan to the oven and cook for 35 to 40 minutes, or until the filling is bubbling. Don’t worry if it looks a little runny, it will set up as it cools. Let it set up for at least 4 hours (or overnight) before you try to cut it. Cut into small squares or rectangles. Makes up to 48 cookies depending on the size.