10 Dec SPECIAL CHANUKAH RECIPES
FRIED COOKIE DOUGH BALLS
INGREDIENTS:
For the Cookie Dough
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter,
at room temperature
• 1/2 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
For Fry Batter
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup plus 2 tablespoons milk
(you can use soy milk if making
pareve)
• 2 teaspoons vegetable oil
DIRECTIONS:
Chanukah is all about the fried food – these fried cookie dough balls are insane.
For the Cookie Dough
In a small bowl whisk together our and salt. Set aside.
In the bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar.
Add in the egg and vanilla and beat until combined. On low speed gradually add the
our and salt. Stir in the chocolate chips. Shape the dough into 1-inch balls and place on
a parchment lined baking sheet. Freeze until rm, at least one hour.
For the Fry Batter: In a medium bowl, whisk together the our, baking powder, salt, and
sugar.
Add the milk and vegetable oil, and whisk until the batter is smooth and free of lumps.
In a deep fryer or a medium heavy pot, with at least 2 inches of oil, heat oil until it
reaches 360°F.
Take a chilled ball of cookie dough and pierce it with a skewer until stuck to the skewer.
Holding the skewer, dip the cookie dough ball into the batter, swirling it in the bowl until
it’s completely covered. Let excess batter drip back into the bowl, then lower the cookie
dough ball into the oil while holding the skewer. Hold onto the skewer for about minute,
until the fry batter has pued a little and the ball feels a big buoyant. With another
skewer, loosen the cookie dough ball from the previous skewer allow it to fry for another
minutes, until golden brown. Remove them from the oil using a frying skimmer and
place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the
cookie dough balls and batter.
Dust the balls with powdered sugar before serving warm.
POTATO LATKES CUPS
INGREDIENTS:
1 box potato pancake
mix, plus ingredients
needed on package
1 large potato, shredded
and squeezed dry
Cooking spray
Applesauce and/or sour
cream
DIRECTIONS:
Take your at latkes to the next level with this easy hack shortcut to make cute little
potato latke cups that you can ll with applesauce or sour cream.
Preheat oven to 350 degrees F.
In a small bowl, mix potato pancake mix with its required ingredients. Add in shredded
potato and set aside. Spray a mini mun pan with cooking spray. Using a small ice cream
scoop, ll each mun cup with mix. Then use back of a melon baller to create a small
cup-shaped indentation in each scoop. Bake cups for 20-25 minutes, or until cups are
golden brown. Remove from oven, and allow to cool slightly. Fill each cup with sour
cream or applesauce and serve.
CHANUKAH THUMBPRINT GELT COOKIES
INGREDIENTS:
3 3/4 cups all purpose
flour
1 1/3 cups unsalted
butter or margarine,
softened (not melted)
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
DIRECTIONS:
This is an easy thumbprint cookie recipe which you can use all year lled with your favorite
jams but on Chanukah unwrap some of the kids chocolate gelt and use it as the lling
instead! Cream the butter and sugar, then add the egg, then slowly add the orange juice.
Then slowly add in the our until combined. Wrap in plastic wrap and refrigerate for at least
one hour. Preheat oven to 375 F. Measure out dough in level teaspoons to ensure uniform
sizing. Roll balls in your hands to smooth, place on cookie sheet. Use your thumb gently
press the center of the cookie, forming an indent. Bake for ten minutes. Remove from oven,
ll indents with chocolate gelt coin. Return to oven and bake 5-6 minutes more, do not let
them get brown. Cool on racks. Sprinkle with powdered sugar if desired.