This afternoon Prince Hock #1 and 2 helped me make the Hanukkah Cookies. What a fun project. The recipe I used for the sugar cookies are perfect to make with kids because there is no refrigeration time, so you can go straight from mixing the dough to rolling and cutting out shapes.
I used canned frosting to decorate them, which by the way, I just found out that Pillsbury frosting is parve! I divided it into seperate bowls and colored each one a different color. You could also buy cookie icing which dries much quicker. I have had good luck finding many colors of cookie icing at Wal Mart on the baking aisle.
Here is the recipe for the cookies:
No Refrigerate Cut Out Cookies
1 C. margarine
1 1/2 C. sugar
1 egg
1 t. vanilla extract
1 t. almond extract
2 3/4 C. all purpose flour
2 t. baking powder
1 t. salt
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
In a mixing bowl (preferably a stand mixer like a Kitchenaid) cream the margarine with the sugar until fluffy. Beat in the egg. Mix in the vanilla and almond extract. Add the flour, baking powder, and salt. Mix until dough comes together and is no longer crumbly.
Take half of the dough and roll out with a rolling pin to 1/8 inch on a floured surface. Use cookie cutters to cut out shapes and place the cut out cookies on the baking sheet. Bake for 7 minutes, until edges just begin to lightly brown. Repeat with remaining dough. Also, the scraps can be formed into a ball an rerolled out several times, until all of the dough has been used.
Remove cookies from the oven and let cool on baking sheet for 10 minutes. Remove to a cooling rack and let cool completely. Decorate to your liking.
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