SON-Cookbook-2020

microwave-safe bowl at medium power, stopping and stirring at 30 second
intervals, until just smooth and creamy. Dip the bottoms of the macaroons
in the chocolate, letting any excess drip back into the bowl, and return to a
parchment lined baking sheet. Place the macaroons in the refrigerator for
about 10 minutes to allow the chocolate to set. The cookies keep well in an
airtight container at room temperature for about a week.
7/8 c. = 3/4 c. plus 2 Tbsp. for measurement of the condensed milk
above
Make sure to use parchment paper (NOT wax paper) on the baking
sheets. The macaroons will stick to wax paper.
Freezer-Friendly Instructions: The macaroons can be frozen for up to
3 months. Let them cool completely and store in an airtight container
HANUKKAH SUGAR COOKIES
(DAIRY-FREE)
Submitted by: Kyla Arager
Serves: approx. 40 cookies
INGREDIENTS
• 1 c. sugar
• ½ c. margarine
• 1 egg
• 1 Tbsp. baking powder
• ½ tsp. salt
• 2 c. flour
• ¹∕8 c. orange juice
• ½ tsp. vanilla
DIRECTIONS
Cream together margarine and sugar. Add eggs. Mix in baking powder
and salt. Add flour alternatively with orange juice. Add vanilla.
Divide dough into two balls and refrigerate (dough will be sticky).
Roll out to ¼ inch thickness on a lightly floured surface. Use a cookie cutter
to cut into individual cookies.
Bake at 375° for 8-10 minutes, until lightly browned.
My family makes these cookies for Hannukah, but this recipe can also be
used to make hamentashen for Purim. To make hamentashen, after rolling
out the dough, cut into 2 inch rounds. Then fill with your favorite sweet or
savory filling (I like apricot jam!) and pinch up the corners to form a triangle,
leaving some filling showing on top. Continue to bake as normal.
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