Parve Dreidel Cookies
Taken from Couldn’t Be Parve

If you are looking for an original dessert for Hanukkah, this recipe is the perfect choice! It is Parve and shaped as fun and colorful dreidels. Now you can have a bite, while enjoying spin the dreidel game with your entire family. it is time to add something new to your festive Hanukkah table and you can have your loved ones join to the baking process!

Ingredients:

•1 cup (192 g) natural vegetable shortening
•2 cups (15 oz or 420 g) sugar
•1 tablespoon (.5 oz or 14 g) vanilla extract
•3 eggs 
• cups (22.5 oz or 630 g) flour 5
•1 tablespoon (.5 oz or 14 g) baking powder
•1 teaspoon (6g) salt
• 6 tablespoons (3 oz) orange juice 
• royal icing 
• small chocolate gelt, unwrapped 

Preparation time: 60 min.

Instructions:

Preheat the oven at 350 degrees F. In the bowl of an electric stand mixer, beat the shortening, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating after each addition. Add the flour, baking powder, and salt all at once and combine. With the mixer running at low speed slowly add in the orange juice. If the dough is very sticky, refrigerate before trying to roll out. Divide the dough into three sections.

Cut two pieces of parchment paper the size of the cookie sheet. Lightly flour one sheet of paper. Place one section of dough on the paper. Sprinkle lightly with flour and top with the second piece of paper. Roll out the dough to ¼ inch thick. Cutout the dreidels for the top and the bottom, leaving at least an inch of space between the cookies. Remove the scraps from around the cookies,but do not move the cookies. If the cutter is not completely symmetrical cut half of the cookies in the reverse (flip the cookie cutter over to do this.) Roll out a second section of dough in the same way to cut the middle cookies. Cut out the dreidels and remove the scraps, cut out the center of each dreidel, leaving a ½ inch border on each side with a small cutter or the back of a decorating tip. (You should have half asmany of these cut out cookies as you do top/bottoms. The goal is to have one cookie of each type (top/middle/bottom) for each gelt filled cookie. Repeat until all the dough is gone.

Freeze the cookies until firm, approximately 15 minutes. Bake the cookies 8-10 minutes or until light brown at the edges. Transfer to a rack and let cool completely. Take the first dreidel cookie and lay it upside down so that the baked bottom is facing up. Outline the dreidel with royal icing (or a thick glaze made with 1/2 cup of powdered sugar and two teaspoons of non-dairy milk.) The easiest way to do this is with a pastry bag or a Ziploc bagwith a tiny corner cut off. Put the middle cookie on top of the frosting glue and place the unwrapped gelt in the open center. Put another outline of frosting glue on themiddle cookie and place the opposite-cut dreidel cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before decorating the top with royal icing and sprinkles.

Serve & Enjoy!