DREIDEL COOKIE RECIPES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.

Steps:

• In a large bowl, whisk together flour, confectioners’ sugar, baking powder, and salt. Set aside.
• In another large bowl or stand mixer bowl, beat eggs and granulated sugar with a whisk or mixer beaters on medium speed until frothy and lemon yellow. Reduce speed to medium low and add olive oil slowly to avoid splattering, beating until well combined. Add citrus zest and vanilla, and mix to combine.
• Reduce speed to low and add flour mixture in two additions, mixing with the beaters or a large spoon until no streaks of flour remain and the dough begins to pull into a ball. (If you’re using a spoon, you may need to finish up by kneading the dough a few times with clean hands to ensure it’s totally mixed.)
• If you’re making funfetti-style sliceable icebox cookies, mix 2 to 3 tablespoons of sprinkles into the dough. Divide the dough in half, shape into 2 logs (1 1/2 - 2-inch diameter each), roll each log in sanding sugar (if using), wrap each in plastic wrap, and place in the freezer to chill for at least 1 hour. If your dough is too firm to slice when you remove it from the freezer, allow it to thaw at room temperature for about 10 minutes before slicing. (To make dough ahead, transfer frozen logs to a zip-top bag and freeze for up to 3 months, then thaw in the refrigerator before using.)
• If you’re making cut-out cookies, cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour and up to 2 days.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• For icebox cookies, remove the logs from the freezer and unwrap. Slice into 1/4- or 1/3-inch thick slices and place on the baking sheet 1 inch apart.
• For cut-out cookies, divide the dough in half. On a lightly floured work surface, roll out the dough to between 1/8- and 1/4-inch thick. Cut with cookie cutters, and carefully transfer the shapes to the baking sheets, spacing them about 1 inch apart. Re-roll dough scraps to make more cookies. Top with sanding sugar or sprinkles if desired, gently pressing the decorations onto the surface of the dough to help them adhere.
• Bake two pans of cookies at a time on upper-third and lower-third racks of oven, switching pan positions halfway through cook time, until cookies are firm and slightly golden on the bottom, 12 - 14 minutes for icebox cookies, or 10 - 12 minutes for cut-out cookies.
• Allow to cool on the sheets for about 2 minutes before transferring to wire racks to cool completely. If desired, decorate any unadorned cookies with frosting or melted chocolate and top with sprinkles or sanding sugar. Store in an airtight container for 5 to 7 days at room temperature, or well-wrapped in the freezer for up to 3 months.