If you’re in USA, Happy Thanksgivukkah! Thanksgiving and Hanukkah converge on the same day this year. Hanukkah begins at sunset today, or yesterday as it’s the 28th of Nov in Oz already. Sorry, Kids. Australia doesn’t do Thanksgiving. No Pilgrims landed here. There is no Plymouth Rock, and pumpkin pie is seen as a bizarre thing, as pumpkins here are eaten roasted with a big hunk of meat, onions and potatoes. This means no pumpkin spice ANYTHING.
I know, right? WTF? I miss Pumpkin pie. I also miss Thanksgiving and Hanukkah, even though I am not Jewish. So, if I’m not Jewish, why do I miss Hanukkah? Simple. Jewish food.
Years ago, I worked for a Jewish foundation and Rabbi’s secretary. Seeing as I was the only goy (or shiksa) at the foundation, I could work all the Jewish high holidays–something I was totally fine with because it meant I got to learn lots of Yiddish and Hebrew. It also meant I learnt how to Kosher a kitchen using foil so I could keep the meat separate from the dairy. But best of all, I got to eat some really fantastic food — Seriously, how much do I love Babka, Challah, Kreplach, Sufganiot and LATKES–all hail potato pancakes!?
Then there were the cookies Rabbi Randy made.
OH MY, THE COOKIES RABBI RANDY MADE! It being Thanksgiving and all, I give thanks for the cookies Rabbi Randy made. I give thanks for the recipe Rabbi Randy gave me. I bet you will too. Plus, if you’re Jewish, the cookies are Kosher. SCORE!
Rabbi Randy’s Cream Cheese Sugar Cookies (1995)
Oven 375F/190 C
- 1 cup sugar 1 cup softened kosher butter or parve margarine
- ½ tsp salt ½ tsp almond extract
- ½ tsp vanilla extract 1 egg yolk
- 1(3 ounce) package cream cheese, softened
- 2 ¼ cups flour
Combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill dough 8 hours, or overnight.
On a lightly floured surface, roll out 1/3 of dough at a time to 1/8 inches thick (keep rest of dough refrigerated until ready to use). Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
Brush with slightly beaten egg white and sprinkle with coloured sugar. Bake for 7 to 10 minutes or until light golden brown.
Serve with a giant urn of brewed coffee A GIANT URN OF BREWED COFFEE.