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CHANUKAH COOKIE CAKE

Chanukah Cookie Cake 

Atara Rubenstein 

 

Cookie cakes look so hard to make, but they’re actually pretty easy, especially if you keep the shape simple, like I did.  Enjoy and happy Chanukah! 

Cookie: 

2 sticks margarine 

1 cup sugar 

1 egg 

1 tsp. vanilla extract 

3 cups flour 

Cream: 

2 sticks margarine 

½ cup powdered sugar 

1 ¼ cup pareve whipping cream

Decorations: 

I used chocolate coins, macarons, blue and white chocolate lentils, blue candies, blue sugar, and candles made of edible fondant. You can use any kind of small cookie, gumballs, truffles, or anything else that you have in the kitchen that fits the Chanukah theme. 

Directions: 

For the cookie: 

Preheat the oven to 350 degrees Fahrenheit. 

Cream margarine and sugar. Add the egg and vanilla. Once it’s mixed well, slowly add the flour. 

Cut a template to the size of your choice. (I chose a rectangle, and I used parchment paper for the template.) 

Cut your dough in half and roll it out half an inch thick. Put your template over it and use a knife to cut the dough to shape. Repeat with the other half of the dough. 

Bake on cookie sheets that have been lined with parchment paper for 12 to 15 minutes (you want it to be soft) until it is light brown at the edges. 

When your cookies are completely cooled, you can decorate them! 

For the cream: 

Whip the margarine and powdered sugar. Whip the cream in a separate bowl and carefully fold it into the margarine mixture. 

Put the cream in a piping bag or a zip-top bag that you have cut a small corner off. Pipe a bunch of circles on your bottom cookie, then put the top cookie on it and pipe more circles on it in neat rows. 

Now comes the fun part! Put your toppings on in any design or pattern you like! I used a dreidel as a prop, but do not do that – make sure your toppings are safe and nontoxic and preferably edible! 

 

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