Hanukkah Cookies DIY Baking Kit

• DIY kit arrives ready to use!
• Store in a cool, dry place for up to 3 months.

To Serve

• Gather 1 egg and 1 stick of butter if using for this recipe. Bring the butter to room temperature.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside once mixed.
• In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy.
• Add the egg and vanilla extract. Slowly add in the flour mixture and mix with a spatula until combined.
• Divide the dough into three equal balls. Add yellow food coloring to the balls and knead in for a few minutes until the color is evenly dispersed.
• Wrap in plastic wrap and chill until firm, at least 30 minutes. (Or place in the refrigerator overnight.)
• Prepare a work surface to roll out dough. Using a rolling pin, roll out dough to 1/8-inch thick ovals between pieces of parchment paper provided.
• Repeat with the other two balls of dough to make uniform ovals. Each oval should be about 14″ × 10″. Then, roll the ovals into cylindrical logs.
• Prepare two baking sheets with parchment paper. Slice log into 1/8-inch slices to get 24 cookies. If dough is not firm enough, freeze until it’s easy to slice.
  • Pro tip: to achieve 30 even slices, start by slicing the log in half, then in half again. This should be just enough slices to determine where the next slices should be positioned.
• Decorate the cookies! Place blue sanding sugar into a small bowl. Roll the edge of each slice into the sugar, coating only the rim.
• Place decorated cookies onto prepared baking sheet about 1 inch apart and chill for 10 more minutes in the refrigerator.
• Preheat oven to 325°F. Bake, rotating sheets halfway through, until barely golden, 8 to 10 minutes. Remove and let cool completely on a wire rack.
• Enjoy!