Chanukah Cookies Recipes
CHANUKAH COOKIES
Serve these cookies every night during Chanukah. Kids have fun decorating them and eating them.
Provided by DelightfulDines
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in one egg yolk until completely incorporated. Beat in the other egg yolk along with the orange juice and vanilla. Mix in the flour mixture until just incorporated. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into desired holiday shapes with cookie cutters. Place cookies on prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 10.3 g, Cholesterol 27.2 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 62.5 mg, Sugar 4.2 g
HANUKKAH COOKIES
Cream cheese adds richness to these Hanukkah cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely. For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Cover frosting with damp paper towels between uses., Pipe icing on cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 91mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
HANUKKAH SUGAR COOKIES
Celebrate Hanukkah with these delicious Hanukkah Sugar Cookies. A rich butter and cream cheese cookie dough is rolled out, cut into holiday shapes, sprinkled with colored sugar and baked in this Hanukkah Sugar Cookies recipe.
Provided by My Food and Family
Categories Holiday Recipes
Time 3h25m
Yield Makes about 4-1/2 doz. or 27 servings, 2 cookies each.
Number Of Ingredients 6
Steps:
- Beat first 4 ingredients in large bowl with mixer until well blended. Add flour; mix well. Cover. Refrigerate several hours or overnight.
- Heat oven to 350°F. Roll out dough to 1/8-inch-thickness on lightly floured surface. Cut into shapes with 2-inch cookie cutters; sprinkle with colored sugar. Or, leave plain to frost later with decorating icing (after cookies are baked and cooled). Place on baking sheets.
- Bake 12 to 15 min. or until edges are lightly browned. Remove to wire racks. Cool completely.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HANUKKAH CUTOUT COOKIES
Steps:
- For cookies:
- Using electric mixer, cream butter and sugar in large bowl until light. Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight.
- Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, reroll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes. Transfer cookies to racks and cool. Repeat rolling, cutting and baking with remaining dough pieces in batches.
- For icing
- Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe. Transfer half of icing to another bowl. Mix food coloring into half of icing.
- Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones. Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours. (Can be made 1 week ahead. Store cookies in single layers in airtight containers.)
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