21 Oct SPECIAL PARSHAS NOACH RECIPES

RAINBOW SPRINKLE COOKIES

INGREDIENTS:

2 cups (10 ounces) all
purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks)
unsalted butter, at room
temperature
1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup canola oil
1 egg
2 teaspoons vanilla
About 1 cup rainbow
sprinkles

DIRECTIONS:

In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle
attachment, cream together butter, oil, sugar, and confectioners sugar until fluffy, about 3 minutes. Add egg and vanilla
and beat to combine. Add dry ingredients and mix just until dough comes together. Dough will be very soft but wrap it in
plastic wrap and refrigerate for at least one hour. Adjust oven rack to upper and lower
middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Fill a shallow bowl with
sprinkles. Use a 2-ounce cookie scoop (or a rounded tablespoon) to form cookies into balls. Roll each ball in sprinkles to
cover then transfer to prepared baking sheet. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5
minutes then transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 3 days.

RAINBOW LAYERED SALAD

INGREDIENTS:

Poppyseed Dressing
1/4 cup white wine vinegar
1/4 cup sugar
1 garlic clove
1 1/2 tablespoons poppyseeds
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
2 teaspoons light mayo
1/3 cup olive oil

DIRECTIONS:

For parshas noach try a delicious rainbow layered salad. You can
serve individually in mason jars or make one big one in a footed trie
bowl.
Layer:
Diced red peppers or tomatoes, Diced orange peppers or carrots,
Canned corn, Diced cucumbers, Shredded red cabbage
You can also add beans or any of your favorite veggies. Whisk salad
dressing and refrigerate until ready to serve.