The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Bak­ing with your kids dur­ing sum­mer va­ca­tion is the per­fect op­por­tu­nity to teach them how to mea­sure, count and keep track of num­bers. You can show them how to knead the dough, wait pa­tiently and also be super-creative. Each child can make cook­ies to the best of his or her abil­i­ties. The main goal is to have fun and gain ex­pe­ri­ence.

Makes 25-30 cook­ies.

200 gr. but­ter, at room tem­per­a­ture, cubed

½ cup (100 gr.) su­gar

2¼ cups (300 gr.) flour, sifted

1 egg

1 cup jam, any fla­vor


½ cup pow­dered su­gar

Us­ing a mixer fit­ted with a dough hook attachment, add the but­ter cubes, su­gar and flour. Mix un­til crumbly.

Add the egg and mix un­til dough falls away from side of bowl.

Sprin­kle some flour on your work sur­face and roll out dough un­til it’s ½ cm. thick. Use a heart-shaped cookie cutter to cut out an even num­ber of hearts (or what­ever shape cookie cutter you want).

Place cook­ies on a tray lined with bak­ing pa­per. In the mid­dle of half of the cook­ies, cut out a small heart shape. Leave the other half of the cook­ies whole.

Bake for 22 min­utes in an oven that has been pre­heated to 180°. Let cook­ies cool.

Place a dab of jam in the mid­dle of each whole cookie. Place all the cook­ies with a hole in them on a tray and sprin­kle them gen­er­ously with pow­dered su­gar. Place the pow­dered cook­ies with the holes on top of the whole cook­ies with the jam and gen­tly press down so that the jam peeks out the win­dow.

Al­ter­na­tively, if these steps are too dif­fi­cult for your chil­dren, they can cut the dough into squares and place a bit of jam in the cen­ter. Next, they should lift up one cor­ner and press it down on top of the op­po­site cor­ner to close the jam in­side an en­ve­lope. The jam will peek out a lit­tle from both sides after it’s been baked.

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