My daughter kept asking me if we could make hanukkah cookies for a few days now, so I finally found a few hours free to make some. My kids love these cookies, even without icing!
These cookies are soft and the icing dries pretty fast, which is great if you need to take your cookies somewhere. I first tried this recipe last year for hanukkah ( found here), ever since then, it has replaced my other rolled sugar cookie recipe because I feel it holds its shape so well and tastes to good!
Recipe originally from Allrecipes.com
Rolled Sugar cookies:
1 1/2 cups of butter softened
2 cups of white sugar
1 tsp vanilla extract
5 cups of flour
2 tsp baking powder
|1.||In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).|
Preheat oven to 350 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake for 8-9 minutes (depending on how thick you roll out your cookies.
Sugar Cookie Icing
2 cups confectioners sugar
4 tsp milk
4 tsp light corn syrup
1/2 tsp almond extract
|1.||In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.|
|2.||Divide into separate bowls, and add food colorings to each to desired intensity. Use a piping bag to decorate the cookies. |
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