Tag Archives: almond

Rainbow Cookies a la Hanukkah


I have a confession to make. I’m not proud of it but I feel compelled to share. You know how most Jewish gatherings serve the ubiquitous Assorted Cookie Platter? You know the ones I mean… Well, I confess: I hoard the multi-colored Rainbow Cookies.

I don’t intend to hoard them – in fact, I always start with just one. But I inevitably end up going back for seconds and thirds. I know… they’re called assorted cookies because you’re supposed to try several types.  I just can’t help myself! I love their moist and rich almond interior, lightened by a hint of acidic apricot and then intensified by a touch of bitter chocolate. Add the fun colors and you have the perfect cookie.

When planning this year’s Hanukkah gathering, I decided the festivities wouldn’t be complete without these cookies.  With just a tiny adjustment to my regular recipe, they became Rainbow Cookies á la Hanukkah. Making them is a multi-step process but, fear not, they are easy steps. Here’s the recipe:

About Joy Prevor: A food aficionado and graduate of Le Cordon Bleu, Joy Dawn Prevor has served as a major gifts fundraiser and senior executive in the Jewish nonprofit sector for over 17 years.

Rainbow cookies

Posted on December 27, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipe Roundup

Another week, another round of recipe ideas for your Shabbat table.

Last month I had the most delicious Caesar Brussel Sprout Salad at Almond in Bridgehampton, New York. Ever since I’ve been looking for a similar recipe, but in the meantime, I came across this Food Network Brussel Sprout Salad with a light dressing, and dried fruit. If you’re making this with a meat meal, just leave out the manchego cheese.

This Citrus and Rosemary Roast Chicken recipe is pretty similar to my own go-to chicken recipe for Shabbat dinner. My favorite tip? Marinate the chicken on Thursday night in a plastic bag, and let sit overnight in the fridge. By the time you roast your Shabbat chicken, it will be infused with flavor, and super moist.

I love roasted potatoes, but sometimes you want something a little more special. This “Potatoes a la Bakery” has a wow factor, yet is super simple to prepare. Just replace the butter in the recipe with olive oil, or my favorite, duck fat (chicken fat would work great too).

My mother-in-law made this recipe for Roasted Fennel with Olives and Garlic recently and it was delicious!

For a sweet finish, try some rich, chewy Peanut Butter Oatmeal Chocolate Chip Cookies from Couldn’t Be Pareve.

Posted on December 7, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy