“Making Hanukkah cookies is a tradition I began last year when [my daughter] Josselyn was 3 years old,” says ET correspondent Samantha Harris, a collaborator on the Samantha Jean for DL1961. “It’s a fun, hands-on experience for her that also promotes her artistic expression while allowing for bonding time. This year, she is so excited to do it again and to show her baby sister, Hillary, what she can look forward to when she is older.”
For the cookies:
1 stick unsalted butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the icing:
2 cups powdered sugar
1 tablespoon lemon juice
1 tablespoon water
Food coloring for “painting” cookies with after frosted (blue, yellow, pink, red, orange…whatever you like!)
1. To make the cookies, with an electric mixer, beat the butter and sugar in a large bowl. Beat in the egg. Add the vanilla extract and mix well.
2. Combine the flour, baking powder, and salt in another bowl. Add to the creamed mixture and stir until smooth. Chill the dough for at least 1 hour.
3. Preheat the oven to 350 degrees F.
4. Divide the dough into 2 or 3 portions. On a generously floured board, roll out each portion 1/4 inch thick. Cut out shapes using flour-dipped 3-inch cookie cutters and place cookies on ungreased baking sheets. Bake for 5 to 7 minutes, or until the edges are lightly browned. Let cool on a rack.
5. To make the icing, blend the sugar, lemon juice, and water in a bowl. Add more water if needed to thin icing. With a small spatula, spread the white icing evenly over the cooled cookies. Once the icing is hardened, dip a paintbrush in food coloring and “paint” away!