Rosh Hashanah New Year Cookies
These fish-shaped cookies are a sweet & delicious twist on the Rosh Hashanah tradition of going into the new year as a strong leader rather than a follower.
Serves: 30Prep: 2 hours 20 minutesCook: 12 minutesTotal: 2 hours 32 minutesDifficulty: Medium
- 1 cup butter or margarine, softened
- 1 cup Kroger® Pure Cane Granulated Sugar
- 1 large egg
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Decorator icings, gels and candies as desired
- In a large bowl beat butter and sugar together until fluffy; add egg and vanilla beating until well mixed. Add flour, baking powder and salt; beat on low speed until combined. Mixture may be crumbly; use hands to form into a ball and divide in half.
- Place dough between two pieces of parchment paper and roll out to ¼” thickness. Transfer rolled dough sheets to the fridge to chill for at least 30 minutes or the freeze for 15 minutes.
- Heat oven to 375°F. Line baking sheets with parchment paper; set aside. Using a heart shaped cookie cutter, cut dough; transfer to prepared pan.
- Bake 12-14 minutes until just beginning to brown on edges; transfer to wire rack and cool completely. Decorate the cookies with desired toppings to resemble a fish head with the tip of the heart as the mouth of the fish. Store in an airtight container at room temperature.
- Tip: Placing rolled out dough on a cookie sheet is the easiest way to transfer it to and from the refrigerator or freezer.
- Tip: If you don’t have a heart shaped cookie cutter you can cut free hand rounded triangles to get a similar affect.