Hanukkah Sugar Cookies

Name: Hanukkah Sugar Cookies
Total time: 1 h 30 min
Yield: 2 to 3 dozen cookies
Ingredients: 1 cup sugar; 3/4 cup butter, softened; 1 egg; 2-1/4 cups all-purpose flour; 1 teaspoon Fleischmann's® Baking Powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 cups powdered sugar; 2 tablespoons Crown® Lily White® Corn Syrup; 1/2 teaspoon almond extract; 2 to 3 tablespoons milk; Food coloring (optional)

Beginner • 2 to 3 dozen cookies • 1 hr 30 min

For cookies: Cream sugar and butter with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two balls. Cover and chill 20 to 30 minutes. Roll one portion of dough to 1/4-inch thickness on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.

Ingredients

Cookies:

1 cup sugar
3/4 cup butter, softened
1 egg
2-1/4 cups all-purpose flour
1 teaspoon Fleischmann's® Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Icing:

2 cups powdered sugar
2 tablespoons Crown® Lily White® Corn Syrup
1/2 teaspoon almond extract
2 to 3 tablespoons milk
Food coloring (optional)

Method

For cookies: Cream sugar and butter with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two balls. Cover and chill 20 to 30 minutes.
Roll one portion of dough to 1/4-inch thickness on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
Bake in preheated 350°F oven 7 to 8 minutes or until edges are golden. Cool 1 to 2 minutes on baking sheet and then transfer to cooling rack. Ice and decorate as desired.
For icing: Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency. Tint with food color, if desired.