Dearest Rashi a”h,
Today, I spent the whole day not only thinking about you and your beautiful family that misses you beyond words could ever describe, but I spent my day preparing for the Torah and Tea class that I would give to my children tonight.
I prepared for my ‘class’ with a very full heart, feeling so grateful for the brachos in my life, for the daily miracles and for this opportunity to make a very special evening in your memory.
My children knew that I worked on this the whole day as I baked, decorated, purchased the crafty touches that I knew they would appreciate.
Their little pudgy hands tossed sprinkles on every cookie in sight and my floor is slippery from fine powdered sugar and coconut flour.
I couldn’t help but have tears in my eyes throughout these moments, as my heart ached for the pain of your husband missing you Â and the anguish of eight children missing their dear mother.
My husband and I sat with our children, and dedicated the hour to you. We spoke about our Rebbe, our Shlichus, our purpose in life, our Hiskashrus, our journey as individuals and as a family. It was very special. I know you would be proud.
So, dear Rashi, you have touched the world. You have touched my world and that of my children’s.Â
May we be reunited with our loved ones, with the coming of Moshiach, right now!
Your sister shlucha, Chana
The above Tea bag cookies were a very special treat for my kids as I have never had reason to make “tea bag” themed cookies, but today was the day!
Their shining faces were of pure delight and awe as they dangled their delicious cookies over their plates and then of course into their mouths!
I made sprinkle cookies with the same dough and Gluten Free cookies to match!
Simply make the dough, roll out on floured counter and cut with a knife into squares. Place them on parchment lined cookie sheets and using a knife trim off top corners. Then using a skewer or similar object, poke a hole, spreading the skewer in a circular motion to create a larger opening (so it won’t close when baked).
When the cookies are cool, tie string through the hole and dip or ‘paint’ with melted chocolate (I used chocolate chips and a drizzle of vegetable oil).
Let them set and enjoy!
(More Torah and Tea posts to follow with a class outline from this evening.)
Here are the recipes:
BASIC COOKIE DOUGH:
By “Spice and Spirit”
1 Cup Margarine
1/2 Tsp. Vanilla extract
4 Cups of Flour
2 Cups of Confectioners sugar (icing sugar)
3 Tsp. Baking Powder
Preheat Oven to 350
Beat eggs, add softened margarine and vanilla and mix well in mixer. Add flour sugar and baking powder and mix until well blended.
Roll out dough to about 1/4″ thick and shape as desired using cookie cutters or knife and bake for 10 – 12 minutes. or until slightly browned at edges.
(Add sprinkles before baking if you wish or after baking when cooled if using an king mixture such as icing sugar and a few drops of water to make a creamy consistency.)
(The GF cookies are made from the same dough as the Hamantashen)
GLUTEN FREE CUT OUT COOKIES:
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen medium sized cookies
â–ª 2Â½ cups blanched almond flour
â–ª Â¼ cup honey
â–ª 1 egg
â–ª 2 teaspoons unsalted butter or coconut oil
â–ª Â½ teaspoons vanilla extract
â–ª Â½ teaspoon baking soda
â–ª Â¼ teaspoon sea salt
â–ª 1 teaspoon coconut flourâ€“ for dusting (don’t add to food processor)
Preheat oven to 350 degrees.
Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
Flatten the ball of dough into a Â½â€ thick disk and wrap in plastic wrap. Chill for 20 minutes.
Roll the dough out between two sheets of parchment paper, keeping it to a Â¼â€ thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work OR use a knife to cut into squares. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough.
Bake the cookies on a tray lined with parchment paper for 10 – 13 minutes. Cool completely on a wire rack.