This time of year can be strange for Jews, and Christmas parties can exacerbate the weirdness. Many a Jew has gone to a Christmas party wondering: Is it okay if I eat Christmas cookies? Is it okay if I make them? Do they have to be in the shapes of Jewish stars and dreidels?
For me, the Christmas cookie tradition has never posed much of a problem. I grew up making traditional Christmas cookies like gingerbread men with my mom, who wasn’t Jewish, and I love spending weekends making batch after batch of holiday cookies for my husband’s office and other loved ones. The concept that food is love transcends ethnicity or religion, and so I relish this time of the year to show my affections through the universal language of COOKIES.
Holiday cookies don’t have to be overtly for “Christmas” in fact my fellow food-loving writer Tamar Fox suggests a Hanukkah Sugar Cookie, with a special Austrian twist, perfect for a Jewish celebration or for other holiday treats.
Another way to update a cookie-classic with some Jewish spirit? Shades of Blue Rainbow Cookies from Nosher contributor Joy Prevor.
Or go totally “non-traditional” with my Salty Peanut Butter Chocolate Chip Cookies! My husband loves these, and who doesn’t just love the combination of peanut butter and chocolate.
Here are some of my other favorite cookie and treats recipes that I will be making later this week, Do you bake holiday cookies? Post your favorite recipes below!
Chai-Spiced Cookies from Whole Foods (pictured above)
Cherry-Pistachio Biscotti from King Arthur Flour
Poppy Seed Hanukkah Sugar Cookies from Weelicious
Oreo Cheesecake Brownies from Sweet Pea’s Kitchen
Salted Fudge Brownies from Food and Wine
Traditional Rugelach from Joan Nathan
Oatmeal Cookies with Chocolate Chips and Cherries (pictured below)
The chagim are over, it’s back to school, back to work and officially Autumn. It’s also the perfect time to enjoy some classic cookies now that holiday cooking and baking can be put aside.
A good cookie recipe is hard to come by, but when I found this recipe for Oatmeal cookies I truly fell in love. You can keep them plain, add classic raisins, or like in my version below, add a twist with some chocolate chips and dried cherries! I have also used golden raisins and dried cranberries, but you can really do a little cookie improv based on your own tastes.
Another great part of this recipe – they can be made pareve or dairy! I almost always prefer to bake with butter, but I have made this recipe countless times with pareve margarine and the cookies come out great!
Pro tip: to bring out the sweetness of cookies don’t forget the salt! Combine 1/2 Tbsp thick sea salt with 1/2 Tbsp sanding sugar and sprinkle just a pinch on each cookie. The sanding sugar with make the cookies look beautiful and the salt will really add a depth of flavor and bring out the cookie’s sweetness.
1 3/4 cups old-fashioned rolled oats
3/4 cup flour
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/4 sticks unsalted butter or margarine, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup dried cherries
1/2 Tbsp thick sea salt (optional)
Preheat oven to 375 degrees.
Combine oats, flour, cinnamon, baking soda and salt in a medium bowl. Beat butter or margarine with sugars with a mixer until light and fluffy. Add egg and vanilla.
Add dry ingredients to wet ingredients until just combine. Fold in the chocolate chips and cherries (or other add-ins). Don't overmix. In a small bowl combine sanding sugar and sea salt.
Using a cookie scoop, drop cookies on a baking sheet 2 inches apart. Lightly flatten cookies with moistened fingers. Sprinkle a pinch of sea salt and sugar on top of each cookie.
Bake for 10-12 minutes or until golden. Let cool for 2-3 minutes on baking sheet and then transfer to cooling racks.