Iced Hanukkah Sugar Cookies
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-1/2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt
1 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg
2 tablespoons brandy 1/2 teaspoon vanilla extract 2 cups powdered sugar
2 large egg whites 1/2 teaspoon fresh lemon juice blue food coloring
assorted decorations (such as blue and white crystallized sugar; optional)



1 Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl to blend. Add egg, brandy and vanilla. Beat until very smooth and light in color. Add dry ingredients and beat just until well blended. Shape dough into 3 disks. Wrap each in plastic and chill until firm enough to roll, at least 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly at room temperature before rolling out.)
2 Preheat oven to 350 F. Butter 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Cut out cookies with assorted cookie cutters and transfer to prepared sheets. Gather scraps; roll out dough and cut out more cookies. Transfer to sheets. Bake cookies until just beginning to color at edges, about 10 minutes. Let stand on sheet 5 minutes; transfer to rack. Cool cookies and cool baking sheets. Repeat with remaining 2 dough disks.
3 Whisk powdered sugar, egg whites and lemon juice in medium bowl until well blended. Spoon 1/4 of icing into small bowl; tint with blue food coloring. Spread white icing on cookies; decorate with blue icing and sprinkle with assorted decorations, if desired. Let stand until icing is firm and dry. (Can be prepared 3 days ahead. Store cookies at room temperature in single layers between sheets of waxed paper in airtight containers.)

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