Hanukkah Almond Cookies
Hanukkah, the Festival of Lights! Roll out this delicious almond-flavored dough and cut into dreidels, 6-pointed stars and menorahs!
Yield: about 4 dozen 3 inch cookies
Ingredients
Cookies
- 3/4 cup butter or margarine, softened
- 1 1/4 cups C&H® granulated sugar
- 2 eggs
- 1 (8 ounce) roll almond paste, cut into small pieces
- 3 1/2 to 3 3/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Icing
- 1 (1 pound package, about 3 3/4 cups) C&H® Powdered Sugar
- 1/2 cup vegetable shortening
- 4 to 5 tablespoons milk
- Blue food coloring
- Blue sugar crystals
Decorations
- Silver edible glitter
Instructions
Cookies
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs and almond paste; mix well. Stir in 1 cup flour, baking powder and baking soda; mix well. Add enough remaining flour (2 1/2-2 3/4 cups) to make firm dough. Cover; refrigerate 1 hour.
- Heat oven to 350 degrees F. Working with 1/3 of the dough at a time, knead 4 or 5 times on well-floured surface until smooth. Roll out to 1/8 to 3/16 inch thickness, adding more flour if necessary. Cut out with Hanukkah themed cookie cutters or draw shapes on paper and cut around pattern with sharp, floured knife.
- Place on ungreased cookie sheet, 1 inch apart. Bake for 7 to 8 minutes or until light golden brown. Do not over-bake. Immediately remove from cookie sheet to cooling rack. Cool completely, then add icing and decorations as per photograph.
Icing
- In a medium bowl, beat confectioners' or powdered sugar, shortening and enough milk for desired spreading consistency. Use Hanukkah colors (royal blue, white and sometimes silver) to frost and decorate cookies.
Decorations
- Decorate with silver edible glitter.
Attribution
Recipe and photo used with permission from: C&H Sugar, Inc.
