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TRUNK SHOW'
NOVEMBER 15,18,47
COUTURE BRIDAL COLLECTION

1TH

E I

Is For Chanukah Cookies

Festive and colorful, our scrumptious cookies
spell success for your Chanukah party.

STYLED BY ANNABEL COHEN I PHOTOGRAPH BY ANGIE BAAN

By Appointment • 248-723-4300 • Birmingham • romasposa.com

CHANUKAH CUTOUT COOKIES

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Shortening makes these cookies crisp; if you prefer your cookies softer, substitute
the shortening with margarine. This recipe can easily be doubled or tripled.

2 cups flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup solid vegetable shortening, at room temperature
cup sugar
1 egg
1 teaspoon vanilla extract
Colored sugar or icing
Edible decorations, optional

Preheat oven to 375°F. Place flour, baking powder, baking soda and salt into
medium bowl and stir to combine. Set aside. Place shortening and sugar in large
bowl and beat until creamy. Beat in egg and vanilla until well mixed. Add flour
mixture and beat until the dough is quite stiff and wraps around the beaters.
Line with parchment or spray with non-stick cooking spray two large baking
sheets. Divide the dough into two pieces. Place one piece on a lightly floured sur-
face and, using a floured rolling pin, roll dough out to 1/4-inch thickness.
Using cookie cutters, cut 3-inch-diameter letters, rounds, stars, or any shape you
prefer. Transfer to prepared cookie sheets. Gather and re-roll scraps and cut addi-
tional cookies. Repeat with other piece of dough.
Sprinkle cookies with sugar or leave plain to ice later. Bake until golden on
edges, about 12-14 minutes. Allow to cool completely before icing. Makes 18-24
cookies, depending on their sizes. i