Hanukkah Cookies Recipe


Preparation Time1 Hr 15 MinCooking Time10 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Vegetable shortening2⁄3 Cup (10.67 tbs)
 Granulated sugar3⁄4 Cup (12 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Milk1 Tablespoon
 Vanilla1⁄2 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Icing2 Tablespoon (Almond Flavored)

Nutrition Facts

Serving size: Complete recipe

Calories 2920 Calories from Fat 1321

% Daily Value*

Total Fat 150 g230.3%

Saturated Fat 37.7 g188.3%

Trans Fat 19.7 g

Cholesterol 213 mg

Sodium 1223.5 mg51%

Total Carbohydrates 365 g121.6%

Dietary Fiber 6.8 g27.1%

Sugars 171 g

Protein 33 g65.2%

Vitamin A 5.2% Vitamin C

Calcium 63.7% Iron 74.9%

*Based on a 2000 Calorie diet


Beat shortening in a large mixing bowl with an electric mixer for 30 seconds.
Add sugar, baking powder, and salt; beat until fluff)'.
Add egg, milk, and vanilla; beat thoroughly.
Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.
Cover and chill dough 1 hour or until it is easy to handle.
Divide dough into three portions.
Roll each portion 1/4 inch thick on a lightly floured surface.
Cut with cookie cutters.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake in a 350° oven for 8 to 10 minutes or until edges are lightly browned.
Transfer to wire racks to cool.
Dip top surface into white Almond Icing.
Place on rack set over waxed paper.
While icing is moist, drizzle design with blue Almond Icing.
Let excess icing 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 to make icing of drizzling consistency.
Tint one-fourth of the mixture blue with food coloring.