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Have you made Chanukah Butter Cookies?
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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chanukah Butter Cookies

Recipe Tags: Cookie Recipes

Date Added: June 08, 2012

Ingredients:

1 Cup Butter or margarine; (2 sticks)
2 Cups Flour whole wheat
1 Teaspoon Vanilla or Almond extract to
Cup Sugar separated into two 1/3 portions
1 Tablespoon Food Coloring
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Directions:

1. Tear two sheets of waxed paper or plastic wrap into 1 foot long pieces.

2. Mix 1/3 cup sugar and food coloring together and sprinkle half onto each strip of paper.

3. Set aside. Bring butter to room temperature.

4. Mix by hand the butter, flour, vanilla and 1/3 cup sugar until it is well mixed together and forms a soft ball of dough.

5. Divide in half. Roll each half into a log 2" in diameter.

6. Smooth the sides to form an evenly formed log, flattening the edges slightly to make it a rectangle if that is easier.

7. Roll in the colored sugar until all sides are coated.

8. Wrap in the paper. Repeat with the remaining dough.

9. Refrigerate at least an hour, up to a day, or freeze for later baking.

10. Preheat oven to 375 degrees F Slice the logs into 1/8" slices and place gently on a lightly greased cookie sheet.

11. If any sugar remains in the paper, sprinkle on top of the cookie dough.

12. Bake 10-12 minutes until the cookies are a light brown.

13. Let cool a few minutes, then carefully transfer to a cooling rack to finish cooling.

Comments on Chanukah Butter Cookies Recipe:

Posted by a Visitor - June 19, 2012
14 minutes worked better for me; but I cut them rather thick.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Food Color, Natural Sweeteners allergies.
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