Michelle’s Hanukah cookies
Prep Time Minutes 20
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 10 Minutes | Passive Time | Servings People |
For the past many years, my kids make these cookies with their nanny, Michelle. They are both delicious and a great Hanukah activity for kids. Have the kids decorate the cookies and enjoy the delicious cookies and the mess! (Adapted from Good Housekeeping)
Ingredients
- 4 Cups Flour
- 2 1/2 tsp Baking Powder
- ½ tsp Salt
- 1/3 Cup Shortening or butter
- 1 ½ Cups Sugar
- 2 Eggs
- 1 tsp Vanilla
- 4 tsp Milk
Icing
- 2 cups Confectioners sugar
- 1 tsp Vanilla
- Water
- Blue food coloring
- Sprinkles of your choice
- Sprinkles of your choice
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Ingredients
Icing
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- Preheat the oven to 400.
- In the bowl of a mixer, combine shortening/butter, eggs and vanilla and mix until light and fluffy.
- Add in the dry ingredients (you can combine the flour, baking powder and salt) and mix, alternating with the milk.
- Refrigerate the dough until it is easy to handle, about an hour or two in the fridge or less in the freezer.
- On a lightly floured surface, roll out half of the dough, and keep the rest in the refrigerator. Roll out to between 1/8 and inch and ¼ inch, depending on if you want thicker or crisper cookies.
- Dip your Hanukah cookie forms in flour and form cookies.
- Using a spatula, place raw cookies on a greased cookie sheet or parchment paper and bake for 9 minutes, or until they are cooked through but not yet browned.
- Let the cookies cool and then ice.
- For the Icing start with about 2 cups confectioners sugar and just enough water to make a paste to work out the lumps out (sifting would make this faster). Add the vanilla and some water to thin to the desired consistency, not too thick or thin. Divide into two bowls and add blue food coloring to one of the bowls. Then drizzle the white and blue icing and embellish with sprinkles. You can also ice the whole cookie using a pastry brush if desired.
