RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Date-Walnut Shofar Cookies - pareve
Makes 16 servings Here I take a moist date-raisin-nut batter and shape it into a gigantic shofar for a fun and symbolic centerpiece. 1 package (8 ounces) pitted dates 1 cup raisins 1/2 cup plus 1/2 cup sugar, divided 1/4 pound (1 stick) pareve margarine, cut into small pieces 1 teaspoon vanilla extract 2 large eggs 2 cups all-purpose flour 1-1/2 teaspoons cinnamon 1/2 teaspoon salt 2 tablespoons orange juice 1 cup chopped walnuts White decorating icing in tube with writing tip Preheat oven to 350 degrees. Grease or spray a large baking sheet. In a food processor with metal blade, pulse dates, raisins and 1/2 cup sugar until coarsely chopped. Remove to a bowl. Place margarine and 1/2 cup sugar in food processor and process until mixed. Add eggs and process until blended. (The mixture will look curdled.) Add flour, cinnamon, salt and orange juice and process until incorporated. Pulse in walnuts. Mix together with raisins and dates. Remove dough to prepared baking sheet and shape it into a shofar about 17-inches long, 6-inches at thickest point and 2-inches at thinnest point. Bake for 35 to 40 minutes or until lightly browned. It will feel soft in the center but will firm up as it cools. Cool completely. (Cookie may be stored covered with foil at room temperature for 3 days or frozen.) To decorate: Several hours before serving, write L'Shanah Tovah with white decorating icing across shofar. Makes 16 servings. Shamash Organization Mark S. Diamond is the rabbi of Temple Beth Abraham, a Conservative Jewish congregation in Oakland, California. He is a past president of the East Bay Council of Rabbis.
