• 2¼ all purpose flour
• ¾ cup unsweetend cocoa
• ¼ teaspoon salt
• 1 cup butter
• 2 cup sugar
• 1 large egg
• 1 tsp chocolate extract

Ingredients for Vanilla Dough

• 3 all purpose flour
• ¼ teaspoon salt
• 1 cup butter
• 2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

Method

In a bowl, combine flour, [cocoa],  & salt.

In a mixer, beat butter &  sugar. Add the egg and the chocolate/vanilla extract

Add the flour mix, and beat until combined. With your hands form a ball. Flatten ball and refrigerate for at least an hour.

—-

Preheat the oven to 350°F

Place half of the dough on a lightly floured surface and roll.

Use Cookie cutter to cut shapes.

Bake for 12 minutes.

Let cool on a wire rack and transfer into a sealed container.

Comments

I made both vanilla and chocolate the previous day. Right out of the fridge the dough was not elastic enough. once the dough was warm it was too soft… I kept the dough inside the fridge between batches.

To make the bears cookies, I used a simple round cutter to cut the bear’s face.

I used one of my small leaf shapes to cut the ears.

Then used the “other” dough for the facial details by rolling the dough into thin “worms” and carefully placing them on the bear’s face.

This process took a really long time. Even though it looked really cute, I am not sure it was worth the effort… I also made a few batches of single flavor dough with a simple cookie cutter, and the kids (ages 6-7) liked them just as much.

This dough even in one flavor was  a big hit with anybody who tried it.

Ingredients

• 2 eggs
• ½ cup butter
• 1 cups brown sugar
• 1 teaspoons vanilla
• 1 cups coarsely grated zucchini
• 4oz (½ 8oz can) crushed pineapple, drained
• 1½  cups all purpose flour
• 1 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1  teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup chopped walnuts
• ½ cup raisins/cranberries

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add butter, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins/cranberries, blend gently.

3 Pour the batter into a greased and flour-dusted 5 by 9 inch loaf pan. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 1 loaves.

Rating: ★★★★★ 

INGREDIENTS:
Dry Ingredients
1 cup “regular” Matzah Meal
¼ cup Whole Wheat Matzah Meal
½ tsp of black pepper [freshly ground]
½ tsp of “4 seasons peper corns” [freshly ground]
½ tsp nutmeg [freshly ground]

Consume mix
¼ cup of boiling water
1 cube (15 mg) of chicken Bouillon [we used Telma]

Wet Ingredients
4 eggs
½ cup oil
½ cup finally chopped fresh parsley

PREPARATION:

1. Boil a pot of salted* water. [*We used 2 tbsp of "better than bouillon" instead of salt]
2. Measure the dry mixture into a medium sized bowl
3. Dissolve the chicken soup cube in the boiling water
4. Mix the wet ingredients in a large mixing bowl
5. Add the Consume mix into the wet mixture
6. Add the dry ingredients into the mixture
7. Mix well. Let stand for 5 minutes
8. Prepare a bowl with tap water, and wet a large cookie sheet
9. Making sure to work with wet hands form 1” balls, and place them on the cookie sheet
10. Gently put the balls in the boiling water
11. Bring to a gentle boil.
12. Cook covered for 20 minutes in total.