While my kids don’t like to bake with me, they do like to decorate anything I bake with sprinkles. Being that I don’t like them to get anywhere close to my cakes (for obvious reasons :)), I have to bake dedicated cookies/cakes for them to play with. So why not use Chanukah to decorate some cookies with mermaid tails, unicorn horns, and smiley faces?
Chanukah Cut Out Cookies
from Jake Cohen
Cookie Dough
2 sticks (8 ounces) unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
2 tsp vanilla extract
1 tsp almond extract
2 ½ cups all purpose flour
1 tsp kosher salt
¼ tsp baking powder
Icing
2 cups confectioners’ sugar
¼ cup half-and-half
1 tbsp vodka
1 tsp almond extract
½ tsp kosher salt
Food coloring
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, vanilla and almond extract then mix to incorporate. Add the flour, salt, and baking powder and mix until just combined. Transfer the dough between two sheets of parchment paper and roll out until 1/4 inch thick. Chill for 1 hour.
Preheat oven to 350°F and line two sheet pans with parchment.
Remove the top sheet of parchment from the dough and cut out cookies cookie cutters. Transfer the cut-outs to the sheet pans, spacing them 1 inch apart. Re-roll scraps between parchment and chill for 30 minute before repeating.
Bake for 13-15 minutes until the edges are lightly golden. Let cool completely.
Make the icing: In a medium bowl, whisk all icing ingredients except the food coloring until smooth. Add desired food coloring and decorate as you please (the vodka evaporates as the icing sets).
Dip the cooled cookies into the icing, letting any excess drip off, then place on a wire rack to set for 15 minutes before serving.