Sugar Cookies for Chanukah (Modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 111.3
- Total Fat: 5.4 g
- Cholesterol: 15.7 mg
- Sodium: 58.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
View full nutritional breakdown of Sugar Cookies for Chanukah (Modified) calories by ingredient
Introduction
From the back of a package of Chanukah cookie cutters, modified slightly for a firmer cookie. From the back of a package of Chanukah cookie cutters, modified slightly for a firmer cookie.Number of Servings: 24
Ingredients
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1/3 cup Crisco shortening + 2 tsp water
1/3 cup unsalted butter
3/4 cup organic sugar
1 tsp vanilla extract
1 egg
4 tsp fat free milk
2 cups flour
1.5 tsp baking powder
1/4 tsp salt
Directions
Cream shortening, water, butter, sugar and vanilla in mixer at low-medium speed. Add egg and beat until fluffy. Stir in milk at low speed. In a separate bowl, sift together flour, baking powder and salt. Add to creamed butter mixture slowly while continuing to stir at low speed. Scrape sides of bowl to ensure all flour is incorporated into sugar mixture. Dough should be soft and form a ball easily.
Split dough into two balls and wrap each ball, flattened slightly, in parchment or wax paper. Refrigerate for at least 1 hour to prepare for rolling out.
When ready to roll out and cut cookies, preheat oven to 375 degrees and spray a flat cookie pan with Pam for Baking.
Remove one half of dough at a time; leave remaining half in the refrigerator until ready to roll out. Roll out to 1/4-1/8" thickness on a lightly floured surface. Dip Chanukah shape cookie cutters into flour to prevent sticking and use to make fun shapes.
Place cookie shapes on prepared baking pan, bake at 375 degrees for 6-8 minutes until edges are golden brown.
Cookies can be decorated before cooking with colored sugar crystals - press crystals into cookies lightly to "blend" them into dough, or let them sit on top, according to your preference. Or, you can bake them and then decorate them after they cool down, using icing and a small paintbrush.
(Sugar crystals/icing not included in calorie count!)
Makes about 2 dozen 2-inch sugar cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user NEWMOMOVER40.
Split dough into two balls and wrap each ball, flattened slightly, in parchment or wax paper. Refrigerate for at least 1 hour to prepare for rolling out.
When ready to roll out and cut cookies, preheat oven to 375 degrees and spray a flat cookie pan with Pam for Baking.
Remove one half of dough at a time; leave remaining half in the refrigerator until ready to roll out. Roll out to 1/4-1/8" thickness on a lightly floured surface. Dip Chanukah shape cookie cutters into flour to prevent sticking and use to make fun shapes.
Place cookie shapes on prepared baking pan, bake at 375 degrees for 6-8 minutes until edges are golden brown.
Cookies can be decorated before cooking with colored sugar crystals - press crystals into cookies lightly to "blend" them into dough, or let them sit on top, according to your preference. Or, you can bake them and then decorate them after they cool down, using icing and a small paintbrush.
(Sugar crystals/icing not included in calorie count!)
Makes about 2 dozen 2-inch sugar cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user NEWMOMOVER40.
Member Ratings For This Recipe
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GREASE31
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ROSSYFLOSSY
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CD1987279
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PATRICIAAK
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GEORGE815