Hannukah Sugar Cookies
Every year when I was growing up, my mom would make cookie bags to give to all of our friends and family. They were always nondenominational cookies as so many of our friends were from mixed backgrounds.
We included her famous fudgy chocolate cookies, some form of sugar cookies, and whatever other fun concoctions she baked that year.
This year, to continue on with the tradition of cookie bags, I am going to make these rolled sugar cookies to give to friends and family celebrating Hannukah!
1 Cup (2 sticks) unsalted butter, softened
1 Cup sugar
1 Tablespoon milk
1 Teaspoon vanilla extract
½ Teaspoon almond extract
1 Teaspoon baking powder
½ Teaspoon salt
3 Cups flour
In the bowl of a stand mixer, cream together the butter and sugar until it is light and fluffy, about 3 minutes.
Add in the egg, milk, vanilla and almond extracts. Mix until combined.
Add in the baking powder, salt, and one cup of flour at a time. Mix until fully combined.
Take half of the dough out of the mixing bowl and set aside. Add blue food coloring to the dough remaining in the bowl and mix until the desired color is achieved.
Spread flour on a clean surface. Place the uncolored dough on the surface and roll to ¼ inch thickness. Move the dough aside and complete with the blue dough as well.
Place the blue dough on top of the white dough and roll over a couple of times with a rolling pin. Starting at the edge furthest from you, roll the dough towards you until a log is formed.
Cut the log in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees Fahrenheit.
When ready, roll the log in Hannukah sprinkles and cut into ½ inch circles. Place the cookies on a greased cookie sheet about ½ inch apart from each other and back for 10 minutes.