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March 28, 2003 - Image 74

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-03-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

11M ,74 :i 5, 4W*' 3 /4

,TION

CELEBRATE!

MAKING YOUR

OwN from page C11

k4.

At Tamara's Spa

■ Fantastic Bridal Parties
■ MemOrable Birthdays
■ Great Mother/Daughter Day
■ Corporate Thank You's
■ Romantic Couple's Delight
■ Special Sweetheart's Get-Away
■ New Mom & Dad Escape

Boxes of animal crackers and suckers
with Raquel labels, on the kids' candy
table at the Cohen bat mitzvah.

32520 Northwestern Hwy., Farmington Hills

;ITER PRICE

OWES



FIER CATERER

Specializing In:
• Weddings • Bar/bat Mitzvahs
• Anniversaries • showers • confirmations
• House Parties • Garden Parties • Etc.

We Cater At Most Synagogues, Temples, Hotels
And The Hall Of Your Choice
PHILLIP TEWEL, Food and Beverage Director

Under supervision of
The Council of Orthodox Rabbis

698570

• Arts & Crafts Birthday Parties
•After School Art Classes
•Corporate Parties

3/28

32751 Franklin Rd. • Franklin

2003

248-851-3805

C12

Place one piece of the chilled dough
on a lightly floured surface and roll to
about 1/8-inch thickness (you may
need to rub a bit of flour on the
rolling pin as well to prevent sticking).
Use a cookie cutter to cut shapes into
the dough and carefully transfer the
shapes to the prepared baking sheet,
about 1 inch apart. Sprinkle the cook-
ies with sugar or keep plain to ice
(recipe below). Reroll the scraps to
make more cookie shapes.
Bake for 10-12 minutes, until the
edges are beginning to brown. Remove
from oven and cool cookies complete-
ly before storing in an airtight con-
tainer for up to three weeks. Makes 60
or more cookies, depending on the
shape and size.

ICING
This recipe makes 3/4 cup of icing.
Double or triple the recipe as needed.
1 cup confectioners' sugar
1 1/2 T. orange juice
food coloring
Make icing: In a small bowl whisk
together all icing ingredients, starting
with one drop of food coloring and
adding more until you reach the
desired color.
Spread lightly with a butter knife or
brush the icing over the cookies with a
pastry brush. The icing will dry
smooth and hard.

RUGELACH WITH APRICOT
WALNUT FILLING
Dough:
1 cup (2 sticks) butter, softened
1 cup (8 oz.) cream cheese, softened
1/4 cup sugar
1/4 t. salt
1 T. grated orange peel (optional)

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