Hi, we're Shoshi and Tzippy Newman. Two sisters under the age of 12 who love to bake for Shabbat! Join us as we bake up easy, kid-friendly treats for Shabbat!

This week we are making dreidel cookies that are identical to the famous snowball drop cookies that melt in your mouth and are so good! Except that this recipe only calls for three ingredients! So… it’s not the healthiest recipe but if you’re looking for something fun to make with a friend on a Sunday, or something delish to make for Shabbos, these get finished in like 10 seconds flat. No joke. We also sometimes use this recipe for rugelach and those are also super good! Maybe next time! Oh, and don’t forget the sprinkles or powdered sugar! Since the cookie dough doesn’t call for any sugar, they really need that sweet coating to balance it out!

Follow these quick easy steps and you’ll have a blast making them, and enjoy eating them even more. Enjoy!

Dreidel Snowballs

Ingredients:

5 cups flour

4 sticks margarine

1 (8-ounce) container Rich's Whip

Toppings:

We used confectionery sugar and sprinkles. You can try using anything sweet!

Equipment:

Mixing bowl

Hand mixer/beater

Spatula

Baking sheet

Parchment paper

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Wash your hands and clear your counters!

3. Gather your ingredients and toppings.

4. Gather your equipment.

5. Combine all the dough ingredients in a large bowl and beat with a mixer till soft and combined.

6. Roll out the dough and make dreidel shapes, or pinch the dough into a dreidel shape like we did because we didn’t have a dreidel cookie cutter the size we wanted.

7. Place on a parchment-lined baking sheet.

8. Place in the oven and bake for 20 minutes at 350 degrees Fahrenheit.

Do NOT undercook these. They rely on a very long baking time to let them get crispy and flaky and melt-in-your-mouth-like. That won’t happen if they are chewy and underbaked.

9. Serve and enjoy!!!

Note: Store cookies in an airtight container at room temp up to four days. Freeze baked cookies (without toppings) up to two months; thaw at room temp, then dust with confectioners’ sugar before serving.