Recipe - Hanukkah Cookies

One half cup Shortening; (margarine OK)
1 cup Sugar
1 Egg
One half cup Orange or pineapple juice
2 teaspoon Baking powder
2 One half cup Flour; plus extra for
rolling

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 toptobottom 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 JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Nov 24,
1998, converted by MM_Buster v2.0l.