Happy Chanukah, everyone! By now, I hope you are all up to your ears in latkes, dreidel, and menorahs – if you celebrate the holiday, of course. I actually haven’t had any latkes yet, which is probably a Chanukah record, but that will change this weekend. (Can’t wait!) If you, however, are like me on past years — feeling compelled to make latkes on that fourth Chanukah dinner engagement but already well past sick of them — may I suggest my carrot-ginger latkes with green-apple sour cream to spice things up a bit? You won’t be disappointed!
But, in the words of Woody Guthrie, that’s not what I came to tell you about. I came to talk about these cookies! I’m calling them “cruncher-nutty” because they are delightfully crunchy (sometimes hard to find in a gluten-free cookie) and also pleasantly nutty and buttery (though there is no butter in this recipe). They are Chanukah cookies for four reasons:
*They are made with oil – potentially an 8-day supply of it (Jk). Side note: This has the added benefit of making them dairy-free!
*They are made with Macadamia nuts, which are etymologically related to the Maccabees (Jk). Side note: This has the added benefit of making them quite delicious!
*You can use a cookie cutter to cut them into many Chanukah-related shapes – driedels, menorahs, etc. Side note: This has the added benefit of making them fun to prepare!
*They are also yummy spread with jam, a la sufganiyot, or – especially if you make circle cookies – as cookie sandwiches with jam in the middle. Side note: This has the added benefit of, well, JAM!
So…ready to make some cruncher-nutty Chanukah cookies? Let’s do it!
