Torah Cookies for Simchat Torah
Ingredients:
- DOUGH:
- 3 cups flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 2 sticks butter or margarine
- 2 eggs
- 1 cup sugar
- 1 tsp. vanilla
- ICING:
- 2 cups sifted powdered sugar
- 1/2 tsp. vanilla
- 1 1/2 - 2 Tbsp. water
Preparation:
1. Sift together flour, baking soda and cream of tartar into bowl.
Cut in butter until mixture is crumbly using pastry blender.
2. Beat eggs, 1 cup sugar and vanilla in another bowl until well
blended. Stir egg mixture into crumb mixture and mix until blended.
Cover and chill in refrigerator 15 minutes.
3. Divide dough into
fourths. Roll out each fourth of dough on floured surface to 1/8 inch
thickness. Cut with Torah-shaped cookie cutters or other cookie cutters
of your choice. Place cookies about 2 inches apart on greased or
parchment-lined baking sheets. Sprinkle each with sugar. (or, if you
plan to ice the cookies, do not sprinkle with sugar.) Bake in 350 degree
Fahrenheit oven for 10 minutes, or until golden brown. Remove from
baking sheets; cool on racks.
4. For icing, combine all icing
ingredients in a bowl and stir using a fork or a whisk until smooth and
of good spreading consistency. Add more water a drop at a time if
needed.
For colored icing, spoon portions of icing into small bowls
and stir drops of food coloring in until desired colors are achieved.
Carefully
ice cookies. Allow iced cookies to sit at room temperature until icing
sets up enough to handle. Store iced cookies in an airtight container.
