Hanukkah Cookies the Editors of Publications International, Ltd.
Makes 3-1/2 dozen cookies
|1/2||cup (1 stick) unsalted butter, softened|
|1||package (3 ounces) cream cheese|
|2-1/2||cups all-purpose flour|
|1/3||cup finely ground walnuts|
|1||teaspoon baking powder|
|Assorted colored icings|
- Beat butter, cream cheese, sugar, honey, egg and vanilla in large bowl at medium speed of electric mixer until creamy. Stir in flour, walnuts, baking powder and salt until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
- Preheat oven to 350°F. Lightly grease cookie sheets. Roll out dough, small portion at a time, to 1/4-inch thickness on floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator.) Cut dough with 2-1/2-inch dreidel-shaped cookie cutter and 6-pointed star cookie cutter. Place 2 inches apart on prepared cookie sheets.
- Bake 8 to 10 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 to 2 minutes; transfer to wire racks to cool completely. Decorate cookies with blue, yellow and white icings.
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