Hanukkah Cookies 2

Hanukkah Cookies 2
 
 1/2 cup of Shortening; (margarine OK)
 1 cup of Sugar
 1 Egg
 1/2 cup of Orange or pineapple juice
 2 teaspoons of Baking powder
 2 1/2 cups of Flour; plus extra 

Instructions:

1. In bowl, add ingredients 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 mail order.] 4. Can decorate (lion eye, dreidel lines, candle tip, etc.) with chocolate chip, raisin, sprinkles, colored sugar, etc. 5. Bake at 325ºF. for 10 minutes or so (I switch pans top-to-bottom and 180o midway) till lightly browned. Harden a bit more as cool. Freeze well, but they wont last that long. Makes about 6 dozen, 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 <lss@coconet.com> on Nov 24, 1998, converted by MM_Buster v2.0l.