Using olive oil in these cookies not only adds flavor but also makes them perfect for Hanukkah. Let kids get creative and decorate their own with icing pens and colorful sprinkles.
- ¼ cup (½ stick) butter, softened
- ¾ cup sugar
- ½ cup olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- ¼ tsp salt
- Blue sprinkles
- ½ (16 oz) can vanilla frosting
- With a hand mixer or stand mixer, in a large bowl, cream the butter and sugar together 2–3 min., until fluffy. Beat in the oil, eggs, and extract.
- In a medium bowl, whisk together the flour, baking powder, and salt. In batches, slowly beat dry ingredients into egg mixture on low speed until combined. Transfer to lightly floured work surface and knead until dough comes together smoothly. Pat into flat disk and wrap in plastic. Refrigerate 1 hour, until firm.
- Preheat oven to 350°F. On a lightly floured surface, roll dough out to ¼-inch thickness. Using a floured 2- to 3-inch dreidel-shaped cookie cutter, cut cookies from the dough. Transfer cookies to parchment paper-lined cookie sheets.
- Bake 10–12 min., until golden. Let cool slightly on cookie sheet and then transfer to a wire rack to cool completely. Place the sprinkles in a small dish. Spread frosting on each cookie and dip into sprinkles, pressing to adhere.
If you can’t find a dreidel-shaped cutter, use the tip of a sharp paring knife to cut out the shape by hand.
- December 2018