Mix together all dough ingredients by hand to form a dough.

If using a mixer, beat together margarine, oil, applesauce, and sugar, scraping down the bowl.

Add eggs one at a time, beating well after each addition.

Change to a dough hook and add the rest of the ingredients. Start with three cups of flour; if the dough looks sticky, add a bit more flour, up to three and a half cups. Mix together until a soft dough forms.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Divide dough in half. You can freeze half for later use. Divide the remaining dough in half again.

Generously sprinkle flour on your work surface. Roll out a portion of dough to desired thickness. (I prefer thin crispy cookies.)

Using a dreidel or menorah cookie cutter, cut out shapes to fill the entire surface of dough. Peel away the unused pieces of dough. With a spatula, carefully lift each cookie and transfer to a baking sheet lined with Gefen Parchment Paper. Continue until all the dough is used up.

Bake for 10–12 minutes or until golden brown. Remove from oven and let cool completely.

Spread a small amount of custard on one cookie. Top with another cookie. Repeat until all the cookies are filled.

Carefully drizzle raspberry (or other fruit-flavored) sauce over the cookies in a diagonal fashion. Sprinkle with confectioners’ sugar.