
Passover Cookies: The Ten Plagues



- In a medium bowl, whisk together the flour, baking soda, and salt.
- Using an electric mixer, or your arms, beat the butter/margarine and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture until just incorporated. Shape into a disk, wrap, and refrigerate, for at least 1 hour and up to 3 days.
- Preheat oven to 350F. On a floured surface, roll out dough to ¼ inch thick. Cut the dough into desired shapes. You can use cookie cutters if you have them, but a small cup works just as well.
- Place cookies on a parchment-lined baking sheet and bake until just beginning to brown, 12 to 15 minutes.
- Store cookies in an airtight container at room temperature for up to one week.
- Candy
- Frosting
- Sprinkles
- Dried fruits
- Chocolate
- Whatever you have!