In this week’s parsha, Hashem tells Avraham and Sarah to pack their stuff and go to Eretz Canaan. Hashem promises Avraham that his descendants will be as many as the sand and stars. This week we’ll be making sugar cookies in the shape of stars—so make sure to have a star cookie cutter.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
1. Sift together flour, baking powder and salt. Set aside. Place butter and sugar in the large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put the mixer on low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper and refrigerate for two hours.
2. Preheat the oven to 375 degrees F.
3. Sprinkle the surface where you will roll out the dough with powdered sugar. Remove one wrapped pack of dough from the refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut into star shapes with a coke cutter, place at least one inch apart on a greased baking sheet, parchment or silicone baking mat, and bake for seven to nine minutes or until cookies are just beginning to turn brown around the edges, rotating the cookie sheet halfway through baking time. Let sit on the baking sheet for two minutes after removal from the oven and then move to complete cooling on a wire rack. Store in an airtight container for up to one week.
Sarina Ross is a fourth grader at Ben Porat Yosef. She loves to cook and bake.