by Adina Frid
This recipe is adapted from “Spice and Spirit – The Complete Kosher Jewish Cookbook”
YIELDS: 4 dozen cookies
- 3 eggs
- 3/4 cup oil OR 1 cup margarine, softened
- 1/2 tsp vanilla extract
- 4 cups flour
- 2 cups confectioners sugar
- 3 tsp baking powder
Preheat oven to 180 c / 350 f.
In a large bowl, beat the eggs. Add oil and vanilla.
Add flour, sugar and baking powder. Mix till well blended.
For best results, refrigerate the dough for 2 hours.
Using half the dough at a time, roll it out on a well floured surface.
Roll to 1/2-inch thickness. Cut out shapes as desired.
Place cookies on lined baking sheets.
Bake for 10-12 minutes until beginning to brown.
Remove from oven and cool before decorating.
For decorating, use Royal Icing (recipe here).
1. When using oil, the dough may be a bit soft and sticky to work with. Roll the dough in flour, adding and kneading in more as needed to achieve the perfect rolling and cutting consistency.
2. If using sprinkles for decoration, add them before baking.