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Hanukkah Cutouts

(1)

4 reviews

1 hr 15 min prep time
2 hr 15 min total time
14 ingredients
60 servings

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Looking for a delicious dessert? Then check out these cookies decorated with frosting - perfect for Hanukkah.

Ingredients

Cookies

1 1/4: cups powdered sugar

1: cup butter or margarine, softened

1: teaspoon vanilla

1: egg

2 1/2: cups all-purpose flour

1: teaspoon baking soda

1: teaspoon cream of tartar

Glaze

2: cups powdered sugar

2: tablespoons milk

1/2: teaspoon vanilla

Decorator Frosting

1: cup powdered sugar

1 1/2: teaspoons butter or margarine, softened

: Blue food color

1: to 2 tablespoons milk

Steps

1 In large bowl, beat 1 1/4 cups powdered sugar and 1 cup butter until light and fluffy. Add 1 teaspoon vanilla and the egg; blend well. Stir in flour, baking soda and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2 Heat oven to 375°F. On lightly floured work surface, roll out dough 1/3 at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with lightly floured 2- to 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.
3 Bake 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
4 In small bowl, blend glaze ingredients until smooth, adding 2 tablespoons milk for thin spreading consistency. Spread glaze on cooled cookies. Allow glaze to set before decorating.
5 In another small bowl, mix all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in decorating bag fitted with writing tip or in small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping. Decorate cookies as desired.

1 In large bowl, beat 1 1/4 cups powdered sugar and 1 cup butter until light and fluffy. Add 1 teaspoon vanilla and the egg; blend well. Stir in flour, baking soda and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2 Heat oven to 375°F. On lightly floured work surface, roll out dough 1/3 at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with lightly floured 2- to 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.
3 Bake 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
4 In small bowl, blend glaze ingredients until smooth, adding 2 tablespoons milk for thin spreading consistency. Spread glaze on cooled cookies. Allow glaze to set before decorating.
5 In another small bowl, mix all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in decorating bag fitted with writing tip or in small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping. Decorate cookies as desired.

Expert Tips

Dreidels (a spinning top), a menorah (a nine-branched candelabrum), Star of David and round shapes to resemble gelt (coins) are favorite cutout shapes for Hanukkah celebrations.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 80
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 45mg; 2%
Total Carbohydrate: 12g; 4%
Dietary Fiber 0g 0% Sugars 7g
Protein: 0g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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