These are similar to the classic French cookies that people eat with tea, only glazed to make them more fun for the Chanukah holiday.
- eggs - 3 large
- sugar - 1 cup
- extra virgin olive oil - 1/2 cup
- vanilla bean seeds - from 1 bean (split the long way and scrape seeds)
- vanilla extract - 2 tsp
- ground ginger - 1/2 tsp
- baking powder - 1 tsp
- salt - 1/8 tsp
- all-purpose flour - 3 cups, plus extra for dusting
- confectioners' sugar - 2 cups
- boiling water - 3 tbsp, or more as needed
- vanilla bean paste or seeds - 1/4 tsp
In a large bowl, mix together the eggs, sugar, oil, vanilla bean seeds and vanilla. Add the ginger, baking powder, salt and flour and mix until the dough comes together. Divide the dough in half and flatten. Wrap in plastic and freeze for one hour. Maybe be made three months in advance and thaw just until you can press the dough gently.
Line 2 to 3 large cookie sheets with parchment paper or silicone baking mats, or bake in batches.
Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about 1/4-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough
Use 1 ½-inch cookie cutters to cut cookies and place on the prepared cookie sheets. Place sheets in the freezer for 5 minutes to hold the shape of the cookies.
Preheat oven to 400ºF. Bake cookies for 14-15 minutes, until bottoms are golden but tops are light. Let cool.
To prepare the glaze, place the confectioners’ sugar and the vanilla bean paste into a bowl. Add the hot water, one to two teaspoons at a time and whisk well. Add more water as needed to achieve a thick, but pourable glaze. Divide the glaze between two bowls. Set one bowl aside. Add a few drops of blue food coloring into one bowl and mix in.
Use a whisk or spoon to drizzle the glazes over the cookies. If the glaze gets too thick, add a few drops of hot water. If the glaze is too thin, add a teaspoon of confectioners’ sugar. Let glaze dry completely before handling or storing, about 45 minutes.
Store at room temperature for up to four days or freeze for up to three months.