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Hanukkah (Chanukah) Recipes
Hanukkah Cookies
From Diana's Recipe Book
INGREDIENTS
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup shortening
3/4 cup sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla
Almond Icing (see recipe below)
Make: 60 cookies.
PREPARATION
1. Stir together flour, baking powder, and salt; set aside.
In large bowl beat shortening with electric mixer 30 seconds.
Add sugar; beat until fluffy. Add egg, milk, and vanilla; beat
well. Add half flour mixture. Beat until combined. Stir in remaining
flour mixture with wooden spoon. Cover; chill dough 1 hour until
easy to handle.
2. Divide dough into thirds. On lightly
floured surface, roll each third 1/4 inch thick. Cut with shaped
cookie cutters. Place cookies, about 1 inch apart, on ungreased
cookie sheets.
3. Bake in 350°F (180°C) oven for
8 to 10 minutes or until edges are lightly browned. Remove from
sheet and cool on wire racks. Dip into white Almond Icing (see
recipe below). Place on rack set over waxed paper. While icing
is moist, drizzle design with blue Almond Icing. Let excess
drip onto paper. Let cookies stand at room temperature at least
2 hours to allow icing to dry.
Almond Icing
Stir together 3 cups sifted powdered sugar, 1/8 to 1/4 teaspoon
almond extract, and enough milk (3 to 4 tablespoons) in a large
mixing bowl tomake icing of drizzling consistency. Tint one-fourth
of the mixture blue with food coloring.
