Drop by teaspoonfuls onto baking sheets covered with parchment paper, about 2 inches apart. Bake about 15 minutes or until golden. Cool on a rack.Glaze1 cup confectioners' sugar5-6 teaspoons orange juice
Place the cooled pumpkin bites on a cookie sheet. Mix the sugar and juice together in a small bowl until smooth. Using a teaspoon, drizzle the glaze sparingly over the pumpkin bites. Let the glaze harden. (You can place the bites in the refrigerator for a few minutes to speed up this step.) Store in a plastic container in layers separated with waxed paper. If your kitchen is warm, store the pumpkin bites in the refrigerator to keep the glaze intact – otherwise it will melt and run off the cakes.
Yield: Approximately 6 dozen (72) "bites"
Jamie Stolper is the Food Editor of ShalomBoston.com.
Click here to see the ShalomBoston.com food policy.
Traditional AshkenaziSeder Menu
Sephardic Seder MenusSeder Menu I(from Epicurious.com)Seder Menu II
Vegetarian Seder MenusSeder Menu 1(from Cooking Light)Seder Menu 2
See our review of Norene Gilletz' newest cookbookClick here to go to Norene's official website