Join Pam Herskovitz as she demonstrates her family’s favorite Chanukkah cookie recipe. If you would like to use a Chanukkah cookie cutter, Caring Community has several available to lend out for the event. Contact klindley@cbisd.org.

Festive Hanukkah Cookies

3-1/2 cups all-purpose flour
1 tsp. baking powder
1 cup butter or margarine, softened
1 8-oz. package cream cheese, softened
2 cups sugar
1 egg
1 tsp. vanilla
¼ tsp. almond extract

In a medium mixing bowl, stir together flour and baking powder; set aside. In a large mixer bowl, beat butter or margarine and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg, vanilla, almond extract; beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Cover and chill overnight. Dough can also be placed in a moisture-proof plastic bag and frozen for up to 3 months.

On a lightly floured surface or pastry cloth, roll chilled or thawed dough 1/8 inch thick. Cut with Hanukkah cookie cutters. Place on ungreased cookie sheet. Bake in a 375 degree oven for 6 to 8 minutes, or until cookies are very lightly browned around the edges. Remove and cool on a wire rack. Decorate with frosting and sprinkles after cooling or with egg white and colored sugar before baking. Makes about 8 dozen cookies.

Per cookie: 63 calories, 1g protein, 10g carbohydrates, 3g fat, 27 mg sodium

To make the drizzle to decorate the cookies, mix
1 cup powdered sugar
2 tsp milk
2 tsp light corn syrup
¼ tsp almond extract
Food coloring