Hanukkah Cutouts Recipe
Ingredients
| COOKIES | ||
| Sugar | 1 1/4 Cup (16 tbs), powdered | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| All-purpose flour - 2 1/2 cups | ||
| Baking soda | 1 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| GLAZE | ||
| Sugar | 2 Cup (16 tbs), powdered | |
| Milk | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| DECORATOR FROSTING | ||
| Sugar | 1 Cup (16 tbs), powdered | |
| Butter/Margarine | 1 1/2 Teaspoon, softened | |
| Blue food color | ||
| Milk | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 375°F.
MAKING
2) In large bowl, add 1 1/4 cups powdered sugar and 1 cup butter. Beat until light and fluffy. 3) Mix 1 teaspoon vanilla and egg. Mix well.
4) Add flour, baking soda and cream of tartar. Combine together.
5) Cover with plastic wrap and refrigerate for 1 hour.
6) Lightly flour a flat surface and roll out 1/3 dough with floured rolling pin to 1/8-inch thickness. Keep remaining dough refrigerated.
7) Lightly flour 2- to 2 1/2-inch cookie cutters and cut the dough.
8) On ungreased cookie sheets arrange it 1 inch apart.
9) Bake for 6 to 9 minutes.
10) Immediately remove from cookie sheets and cool completely.
11) In a small bowl mix glaze ingredients and blend until smooth.
12) Add 2 tablespoons milk for thin spreading consistency.
13) Brush glaze over cookies.
14) Let the glaze set before decorating.
15) In a small bowl mix all decorator frosting ingredients.
16) Add enough milk for desired piping consistency.
17) Fill decorating bag fitted with writing tip or in small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping.
SERVING
18) Decorate cookies as desired.
1) Preheat oven to 375°F.
MAKING
2) In large bowl, add 1 1/4 cups powdered sugar and 1 cup butter. Beat until light and fluffy. 3) Mix 1 teaspoon vanilla and egg. Mix well.
4) Add flour, baking soda and cream of tartar. Combine together.
5) Cover with plastic wrap and refrigerate for 1 hour.
6) Lightly flour a flat surface and roll out 1/3 dough with floured rolling pin to 1/8-inch thickness. Keep remaining dough refrigerated.
7) Lightly flour 2- to 2 1/2-inch cookie cutters and cut the dough.
8) On ungreased cookie sheets arrange it 1 inch apart.
9) Bake for 6 to 9 minutes.
10) Immediately remove from cookie sheets and cool completely.
11) In a small bowl mix glaze ingredients and blend until smooth.
12) Add 2 tablespoons milk for thin spreading consistency.
13) Brush glaze over cookies.
14) Let the glaze set before decorating.
15) In a small bowl mix all decorator frosting ingredients.
16) Add enough milk for desired piping consistency.
17) Fill decorating bag fitted with writing tip or in small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping.
SERVING
18) Decorate cookies as desired.
Chef
