Hanukkah Honey Cookies Recipes

HANUKKAH HONEY COOKIES

Steps:

• Heat oven to 375°F. Lightly grease cookie sheet. In large bowl, mix 1/3 cup powdered sugar, the butter, honey, 1 teaspoon almond extract and egg. Stir in flour, baking soda and salt until well blended.
• On lightly floured, cloth-covered surface, roll dough 1/8 inch thick. Cut with cookie cutters. Place about 1 inch apart on cookie sheet.
• Bake 7 to 8 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For almond glaze, in medium bowl, mix 2 cups powdered sugar, 1/4 teaspoon almond extract and 2 tablespoons water until smooth. Stir in remaining 1 tablespoon water, 1 teaspoon at a time, until spreadable.
• For blue frosting, in another medium bowl, mix 1 cup powdered sugar and enough water to make frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Stir in 3 or 4 drops food color.
• Spread almond glaze over cookies. Decorate with blue frosting.

HANUKKAH SUGAR COOKIES

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.

HANUKKAH COOKIES

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.

HANUKKAH HONEY PUFFS

Steps:

• For the batter, mix together the yeast, 1/2 c of warm water, and the sugar. Let mixture rest for 5 minutes or until it is foamy. Stir in the remaining batter ingredients, including water, until smooth. Cover the bowl loosely with plastic wrap and let batter rise for 1 hour.
• While the batter rises prepare the honey syrup. Mix all ingredients together in a large saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat and boil the syrup for 5 minutes. Remove from the heat and set aside to cool.
• When the batter has risen, stir it down. Heat oil, about 1 1/2 inches deep, in a large pan until it is very hot, about 375 degrees. Dip a teaspoon into the oil, and then use the spoon to scoop up some batter and gently slide batter into the oil. The batter will quickly puff up to almost twice its original size. Continue making puffs but do not crowd the pan. Turn puffs with a slotted spoon until they are browned on all sides and very crisp.
• Drain them on paper towels or a wire rack, then drop them into the cooled syrup to coat. Let the excess syrup drain off. Sprinkle the puffs with cinnamon and serve immediately.