1/4 pound butter
1/4 cup + 4 tablespoons granulated sugar
1 egg
1/2 tablespoon brandy
1/2 teaspoon vanilla
pinch of salt
1-3/4 cup all-purpose flour
1 egg white, beaten
blue sugar crystals

Cream butter and sugar.
Beat in the whole egg, brandy, salt, and vanilla.
Add the flour.
Cover and refrigerator for 30 minutes.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/8″ in thickness.
Carefully remove the top sheet of wax paper.
Cut-out shapes with a cookie cutter and place on cookie sheets about 1″ apart.
Brush with egg white and sprinkle with blue sugar crystals.
Bake 10-12 minutes or until golden brown.
Transfer to wire racks to cool.

Cream butter and sugar until light and fluffy.
Beat in egg, orange peel, orange juice, and nuts.
Sift together flour, baking powder, and salt.
Add to the creamed mixture.
Stir in almond flavoring.
Chill several hours or over night.
Preheat oven to 375F.
Roll out dough 1/8 inch thick on a lightly floured board.
Cut into dreidel shapes with a knife or dreidel-shaped cookie cutters.
Bake on ungreased cookie sheets 8-10 minutes.
Cool slightly before removing from the cookie sheet.

If you hear the name of Haman stomp your feet. (stomp feet twice)
If you hear the name of Esther clap your hands. (clap hands twice)
If you hear the name of Ahasuerus turn around. (turn around)
If you hear the name of Mordecai shout hooray. (shout hooray)

Masechot, v’raashanim,
zemirot v’rakadim.

Hava narishah – raash, raash, raash,
Hava narishah – raash, raash, raash,
Hava narishah – raash, raash, raash,
b’raashanim.

Chag Purim
Chag Purim
zeh el zeh sholchim manot,

Machmadim, mamtakim,
tunifim migdanot.

Hava narishah – raash, raash, raash,
Hava narishah – raash, raash, raash,
Hava narishah – raash, raash, raash,
b’raashanim.

I’m a little latke, round and brown,
Here is my upside, here is my down.
When I am all ready, take a bite,
And eat me up on Hanukkah night.

Nine little candles in my Hanukkah light,
Burning brightly throughout the night.
But one little candle is taller than the rest,
We call that candle the Shamash.

We light the candles one by one,
We play with dreidels and have some fun.
We dance the hora and tell the story,
Of Judah Maccabbee and his glory.

Oh, Dreidel, dreidel, dreidel, I made it out of clay;
And when it’s dry and ready, Then dreidel I shall play.

It has a lovely body, with legs so short and thin,
And when it gets all tired, It drops and then I win.

Oh, dreidel, dreidel, dreidel, I made it out of clay,
And when it’s dry and ready, Then dreidel I shall play.

After downloading the image, open it up in your favorite paint program and personalize it! Punch a hole into the top of the bookmarks and add a ribbons and trinkets.

Printing suggestions:

• For boxes, bookmarks, recipe cards, seed packets, & place cards print onto card stock
• For candy wrappers print onto semi-gloss paper for added sheen
• For labels print onto a full sheet of self adhesive paper then cut out labels

Bookmark	Candy Wrapper	Gift Box	Recipe Card
Place Card	Mini Candy Wrapper	To Do List	Stationary

Click on the thumbnail image you want, it will open in a new window. Right click on the image and save it to your computer or print. Note: images are turned for optimal printing.

serves 8

1 tablespoon olive oil
6 pounds whole chickens
2 teaspoons ground ginger
1 teaspoon paprika
2 bay leaves, crumbled
2 cloves garlic, minced
1 large onion, chopped
1/2 cup minced parsley
1/2 cup minced cilantro
1/4 teaspoon saffron, optional
salt & freshly ground pepper
water or chicken stock
6 ounce can pitted green olives, drained
julienned zest of 2 lemons

Heat olive oil in Dutch oven or roasting pan and place chickens, breasts down in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl.
Spread mixture over chickens and season to taste with salt and pepper.
Add enough water to cover chickens halfway. Place over high heat and bring to boil.
Remove pan from heat and place in 400°F oven.
Bake, uncovered, for 30 minutes.
Turn chickens and continue baking until very tender and golden brown, about 30 minutes.
Transfer chickens to serving platter.
Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest.
Reduce heat to low and simmer 5 minutes.
Spoon sauce over chickens and serve.