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Holiday treat: Hanukkah cookies

Just in time for Hanukkah, Chef Hannah of Flour Power Kids Cooking Studio shares this recipe.

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By
Susan Caldwell
, Flour Power Kids Cooking Studios

Just in time for Hanukkah, Chef Hannah of Flour Power Kids Cooking Studio shares this recipe.

Hanukkah Cookies

1 cup unsalted butter, softened to room temperature
1 cup sugar
¾ teaspoon vanilla and almond extracts
1 large egg
2 ½ cups all purpose flour
¾ teaspoon baking powder

¾ teaspoon salt

1.    Preheat oven to 350 degrees.

2.    Combine butter and sugar in mixed and beat until well blended.

3.    Add vanilla and extracts and beat until combined.

4.    Mix dry ingredients in a bowl using a whisk.

5.    Slowly add dry ingredients to wet ingredients until completely combined.

6.    If you have time to let the dough chill for an hour, it will make pressing out the dough much easier and less sticky!

7.    Generously dust a clean surface with flour.  Roll out dough to about ¼” for thick, softer cookies and about 1/8” for thinner, crispier cookies.

8.    Dip cookie cutter in flour to coat.

9.    Press out cookie. (Makes about 16 medium-sized cookies.)

10. Place on parchment lined cookie sheet.

11. Bake for 9 – 10 minutes, just until the edges begin to turn lightly golden brown.

12. Let cool completely before icing. Enjoy!

Susan is the mom of two and owner of Flower Power Kids Cooking Studios, which has locations around the country, including in the Triangle. Go Ask Mom features recipes every Friday.

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