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How To Make Edible Dreidle

How To Make Edible Dreidle

Jewish boys and girls, and anyone who celebrates Hanukah, knows how important the dreidle is to the holiday. While normally the dreidle is made from wood or plastic, you can make your own edible dreidle this year if you follow this recipe.

Ingredients for the edible dreidle are as follows:
2-1/4 cups of all-purpose flour
1/4 teaspoon of salt
1/2 cup of sugar
1/2 cup of chilled unsalted butter or margarine
1 teaspoon of vanilla extract
1 tablespoon of water
1 large egg

Quick and Easy Icing:
1-1/2 cups of powdered sugar
2 tablespoons of skim milk, or water
1 teaspoon of vanilla extract
Food coloring (optional)

Begin by preheating your oven to 350 degrees Fahrenheit. Place the racks in the middle and lower positions in the oven.

Put the flour, salt and sugar in a food processor and blend it for a little bit. Cut the butter into small pieces and put it in with the flour and pulse it until the mixture resembles coarse meal.

Add the egg, water and vanilla extract to a small bowl and whisk lightly to blend. Turn the blender on and then add the egg mixture. Process the ingredients until they form stiff dough. Add more water if the dough is too dry until the dough clumps and forms a ball. Remove the dough from the processor and wrap it in plastic wrap which is then allowed to rest for at least 15 minutes.

Roll the dough out until it is about 1/8 inch thick. Using a dreidle-shaped cookie cutter, make as many cookies as possible, reusing the excess dough. Bake the cookies for 5 minutes. Switch the baking sheets and bake for another 4 to 7 minutes. The edges of the cookies should begin to turn brown. Remove the cookies and allow them to cool on a cooling rack.

Make an icing using powered sugar, vanilla and milk. Whisk it until it is smooth. Keep the consistency thick enough to spread. If it is too thick, add ½ teaspoon of milk and stir until it reaches the right consistency. Use sprinkles while the icing is still wet so they will stick. You can add food coloring if you like but it is not necessary. Allow the cookies to thoroughly dry before storing them.

These cookies can be made can be made a day ahead. They can also be frozen and thawed when needed. The recipe makes about 50 cookies, depending upon the size.