Hanukkah Sugar Cookies
By: Carrie Barr
Published: Tuesday, December 1, 2009 - 10:39am

Ingredients




1/2 cup unsalted butter
1 cup sugar
1 egg large egg
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups powdered sugar
2 tablespoons milk (or more)
1 1/2 tablespoons fresh lemon juice
3 dashs blue food coloring (up to 4)

Preparation

1 For cookies:Using electric mixer, cream butter and sugar in a large bowl until light. 2 Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight. 3 Preheat oven to 350F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, re-roll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes. 4 Transfer cookies to racks and cool. Repeat rolling, cutting and baking with remaining dough pieces in batches. 5 For icing: Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe. Transfer half of icing to another bowl. Mix food coloring into half of icing. 6 Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones. 7 Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours.

About


Can be made 1 week ahead. Store cookies in single layers in airtight containers.