Chanukah Cookie Tutorial

 

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Here are some Chanukah cookies I baked. I used just a touch of food coloring to achieve the perfect shabby blue cookie. This is the best recipe I found for full proof cookies that NEVER lose their shape and they taste great too!! Happy baking!!
I packaged the cookies in these cute bags and made labels from Avery design center online!
This is recipe from King Arthurs Flour website:
Hands-on time: 30 mins. to 60 mins.
Baking time: 12 mins. to 14 mins.
Total time: 2 hrs 42 mins. to 13 hrs 14 mins.
Yield: 5 dozen 2″ cookies

cookies

  • 1 1/4 cups confectioners’ sugar
  • 1 cup + 2 tablespoons salted butter, room temperature
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon of flavor of your choice
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour

icing

  • 2 1/4 cups confectioners’ sugar or glazing sugar
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
  • food coloring, optional
  • 1 cup coarse sugar or colored sugar for decorating, optional
Directions
1) Combine the sugar, butter, egg yolk, salt, and flavor, beating till smooth.
2) Add the flour, mixing till smooth. The mixture will seem dry at first, but will suddenly become cohesive. If it doesn’t, dribble in a tablespoon of water.
3) Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
4) Remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, till it feels soft enough to roll. It should still feel cold, but shouldn’t feel rock-hard.
5) Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of dough at a time, roll it 1/8″ to 3/16″ thick.
6) Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps.
7) Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they’ll barely spread.
8) Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they’re set and barely browned around the edges.
9) Remove from the oven, and cool right on the pan. If you’ve used parchment, you can lift cookies and parchment off the pan, so you can continue to use the pan as the cookies cool.
10) Repeat with the remaining piece of dough, rolling, cutting, and baking cookies.
11) When cookies are completely cool, ice and decorate.
12) Icing: Combine the sugar, milk, and corn syrup to make a soft, spreadable icing, adding more milk if necessary.
13) Tint the icing with food color as desired.
14) Spread icing on cookies, using a knife, a spoon, or your finger to spread it all the way to the edges. Sprinkle with colored sugar or other sugar decorations, as desired. Allow the icing to harden before storing the cookies.

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