Makes 5 dozen cookies
It’s a dessert table showpiece for your Hanukkah celebration, featuring dreidels, menorahs, Star of David cookies, gelt…or any of your favorite cookie cutouts!
1 1/4 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 cup powdered sugar
1 1/2 teaspoons butter or margarine, softened
Blue food color
1 to 2 tablespoons milk
1.In large bowl, beat 1 1/4 cups powdered sugar and 1 cup butter until light and fluffy. Add 1 teaspoon vanilla and egg; blend well. Stir in flour, baking soda, and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2.Heat oven to 375 degrees. On lightly floured work surface, roll out dough, 1/3 at a time, to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with lightly floured 2- to 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 9 minutes, or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
4.In small bowl, blend glaze ingredients until smooth, adding 2 tablespoons milk for thin spreading consistency. Spread glaze on cooled cookies. Allow glaze to set before decorating.
5.In another small bowl, mix all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in 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. Decorate cookies as desired.
Find this recipe and more holiday treats at pillsbury.com