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Ingredients: |
Ingredients: 1 ¼ c. powder sugar
1 c. butter, softened
1 tsp. vanilla
1 egg
2 ½ c. all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
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Directions: |
Directions:In a large bowl beat sugar and butter until light and fluffy.
Add vanilla and egg; blend well.
Lightly spoon flour into measuring cup, level off.
Stir in flour, baking soda, and cream of tartar; mix well.
Divide dough into thirds; cover with plastic wrap, refrigerate
1 hour for easier handling.
Using cookie cutters or trace pattern pieces and cut from
heavy paper or light cardboard.
On lightly floured surface, roll dough ⅓ at a time, to ⅛-inch thickness.
Cut out dough with lightly floured cookie cutters, or place pattern and
cut with sharp knife.
Place 1-inch apart on un-greased cookie sheet.
Bake at 375º oven for 6 to 9 minutes or until edges are light
golden brown. Immediately remove from cookie sheet and place
on cooling racks. |
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FROSTING FOR HANUKKAH CUTOUTS |
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Ingredients: |
Ingredients: 1 ½ c. powder sugar
3 to 4 Tbl. milk
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Directions: |
Directions:In a small bowl, combine sugar and milk, adding just enough milk
until mixture is a thin consistency; blend until smooth. Frost cooled
cookies. Allow frosting to set before decorating. |
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DECORATING FROSTING FOR CUTOUT COOKIES |
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Ingredients: |
Ingredients: 1 c. white shortening (Crisco)
½ tsp. vanilla extract, (Wilton clear)
½ tsp. almond extract, (Wilton clear)
3 Tbl. milk or water
1 lb. (approx. 4 cups) pure cane powder sugar (C&H)
1 Tbl. Wilton Meringue Powder
pinch of salt
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Directions: |
Directions:Cream shortening, flavoring, and liquid.
Add dry ingredients and mix on medium speed until all
ingredients have been thoroughly mixed. Blend an additional
minute or so until creamy.
Use with decorating bags. |
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This recipe for HANUKKAH CUTOUT COOKIES is from