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Recipe By Shena Dominitz
Its time to get creative and bring the kids into the fun! These beauties will impress everyone from family to guests. It is a wonderful Mishloach Manot addition, and the receiver will be talking about this unique cookie until Pesach! Break out the party!
Yields: 14 mask cookies
Preheat oven to 350 degrees Fahrenheit.
Cream margarine or butter with sugar.
Add in egg and vanilla.
Once all is well incorporated, add in flour and baking powder.
Refrigerate dough for one hour.
Roll out dough on floured surface to 1/8- to 1/4-inch thick. Cut out cookies with mask cut out, flouring the cutter each use.
Place cookies on a parchment-lined cookie sheet.
Bake seven to nine minutes until golden.
These cookies do not need refrigeration. Store in a cool, dry place or freeze until ready to use.
If desired, buy frosting or make the following recipe. Cream shortening and butter with whip in electric mixture on medium speed.
Scrape down sides and add vanilla and salt.
Gradually add sugar, then meringue powder.
Once well combined, add in liquid.
Cover with a damp towel if using the same day. If making in advance for another day, refrigerate or freeze. Take out a few hours before using and use paddle on electric mixture to smooth before using to frost.
Pipe dabs of frosting onto one cookie, covering top.
Sandwich the frosting with a second mask cookie. Cover the second top with frosting, then decorate as desired with sprinkles, chocolate, luster dust, flowers, fruit – get creative! Continue until all the cookies are decorated.
