During the holiday of Hanukkah, which begins Wednesday evening, we will be using olive oil, the oil of the Hanukkah miracle, to enhance many of our sweet and savory dishes.

Fried foods like potato latkes have long been traditional Hanukkah fare. Other foods made with potatoes have become customary for Hanukkah, and now they are often baked with olive oil instead of being fried.

The first time I saw blue and white Hanukkah cookies sold at supermarkets, I was surprised because I didn’t grow up with cookies for Hanukkah. Yet some families bake cookies for the holiday, perhaps influenced by the custom of baking Christmas cookies. Cookies might be especially popular this year, since Hanukkah begins on Christmas Day.

Sometimes we enrich our Hanukkah cookies with butter in addition to the olive oil. The easiest cookie recipes to adapt for baking with olive oil, wrote Dr. Simon Poole and Amy Riolo in their new book, “Olive Oil for Dummies,” are those that originally call for melted butter.

Hanukkah means dedication. The holiday commemorates the story of the rededicating of Jerusalem’s Holy Temple in ancient Israel after invaders were chased out. To rekindle the temple’s eternal light, the priests needed pure olive oil. Miraculously, the one day’s worth that they had lasted for eight days. That’s why Hanukkah is celebrated by lighting candles for eight days as the Festival of Lights.

These cookies are based on a recipe for Justines in Anne Byrn’s book “Baking From the American South.” You simply shape the dough in balls, then roll them in sugar or top them with pecans before baking.

Yield: 40 to 45 cookies

INGREDIENTS

12 dates (7 ounces), halved, pitted, stem ends removed

1/3 cup olive oil

5 ounces unsalted butter (1 1/4 sticks)

2/3 cup lightly packed brown sugar

1/2 cup sugar, plus about 1/2 to 2/3 cup sugar for rolling (optional)

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 cup old-fashioned oats

1 cup (4 ounces) chopped pecans

Pecans (optional garnish)

DIRECTIONS

1. Chop dates to make 1 cup.

2. Heat oven to 350 degrees, with a rack in the middle. Line two 12-by-17-inch baking sheets with parchment paper or foil.

3. Place olive oil, butter, brown sugar and 1/2 cup white sugar in a large bowl. Beat on medium speed until fluffy, 2 to 3 minutes. Scrape down sides of bowl with rubber spatula. Add egg and vanilla; beat until just combined.

4. In another bowl, whisk flour with baking soda and salt. Add to butter-sugar mixture a cupful at a time, beating on low until just blended. Fold in dates, oats and pecans. Dough will be stiff.

5. For rolling, place 1/2 cup sugar in a shallow bowl. Shape dough in 1 1/2-inch balls and roll in sugar; or, if desired, top each with a pecan instead of rolling in sugar. Place cookies 2 inches apart on prepared sheets. Bake one pan at a time until cookies brown lightly, 8 to 10 minutes. Remove to a rack to cool completely. Repeat with remaining dough, cooling pans between batches.

Pumpkin gives a tender texture and a subtle sweetness to these vegan cookies, which are based on a recipe in “Plants for You,” by Diana Goldman.

Yield: About 16 cookies

INGREDIENTS

1/4 cup plus 2 tablespoons pumpkin puree

1/4 cup plus 1 tablespoon olive oil

2 tablespoons white sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

3/4 cup all purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 1/4 cups rolled oats

1/4 cup dried, sweetened cranberries

1/3 cup chopped pecans

DIRECTIONS

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat.

2. In a large bowl, stir together the pumpkin, oil and sugars. When well combined, stir in vanilla.

3. Mix in flour, spices, salt and baking soda until well incorporated. Fold in oats, cranberries and pecans.

4. Spoon 1 tablespoon of dough per cookie onto baking sheet. Bake on middle rack for 12 minutes or until lightly browned on edges. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.

For meatless Hanukkah meals I mash potatoes with olive oil and butter. To make colcannon, an Irish mashed potato dish, I add sauteed Brussels sprouts to the potatoes instead of the traditional cabbage. The dish is inspired by a recipe in “Roots,” by Diane Morgan, who makes her casserole with kale. For garnish I use purple and red potatoes.

Yield: 6 servings

INGREDIENTS

2 pounds baking or boiling potatoes

Kosher salt or sea salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1.5 ounces butter

3 ounces Brussels sprouts, finely chopped, plus lightly cooked Brussels sprouts halves (for garnish)

1 cup milk

Greens of 4 green onions, minced

Bottled mustard barbecue sauce, to taste

DIRECTIONS

1. In a large pot cover potatoes with water. Bring to a boil over high heat. Add salt; reduce heat so water boils gently. Cook, partially covered, until potatoes are tender when pierced with a fork, 15 to 30 minutes, depending on size.

2. Heat olive oil with half the butter in a wide saucepan over medium-high heat. Add chopped Brussels sprouts. Cook until tender, about 5 minutes. Remove from pan.

3. Heat milk in saucepan until hot; add remaining butter and green onions, and simmer for 2 minutes. Add sauteed Brussels sprouts; stir well. Cover and keep warm.

4. Drain potatoes; cool about 10 minutes. Remove their skins. Return potatoes to pan; mash with potato masher. Add milk and greens mixture in several batches, mashing after each addition. Taste potatoes and adjust seasoning.

5. Serve potatoes garnished with halved Brussels sprouts. Drizzle with mustard sauce.

This appetizer is inspired by a recipe in “The Power Five,” by Dr. Michael Crupain. He serves mushrooms sauteed in olive oil as a topping for toast. For Hanukkah, I spoon the sauteed mushroom mixture over potatoes.

Yield: Makes 4 appetizer servings

INGREDIENTS

1 to 1 1/2 pounds small red potatoes, halved

A 6-ounce package cleaned and sliced leeks (see cook’s note)

1 tablespoon extra virgin olive oil, plus more for drizzling

7 ounces maitake (hen of the woods), cremini or other mushrooms, cut in pieces

Salt and freshly ground pepper to taste

1/4 to 1/2 teaspoon fresh thyme leaves, chopped, or pinch of dried thyme

Spicy toasted pecans (for garnish)

DIRECTIONS

1. Cook potatoes in water to cover in a saucepan, or microwave with 1 inch water in a covered container until just tender; cover to keep warm.

2. Heat oven to 400 degrees. Spread leeks on baking sheet (lined with foil if desired). Spoon half the olive oil over them. Top with mushrooms and remaining olive oil. Sprinkle with salt and pepper.

3. Roast leeks and mushrooms for 10 to 12 minutes, stirring every 3 or 4 minutes or until tender. Sprinkle with thyme. Taste and adjust seasoning.

4. Drizzle potatoes with olive oil, sprinkle with salt and pepper, and top with mushroom and leek mixture. Garnish with spicy pecans.

Cook’s note: If using whole leeks, rinse thoroughly. Remove dark green parts. Thinly slice light green and white parts, rinse again and use.

Faye Levy is the author of “1,000 Jewish Recipes.”