Hanukkah Honey Cookies

 

1/3

cup powdered sugar

1/3

cup butter or margarine, softened

2/3

cup honey

1

teaspoon almond extract

1

egg

2 3/4

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

2

cups powdered sugar

1/4

teaspoon almond extract

2

to 3 tablespoons water

1

cup powdered sugar

3

to 5 teaspoons water

Blue food color

• 1 Heat oven to 375ºF. Lightly grease cookie sheet. In large bowl, mix 1/3 cup powdered sugar, the butter, honey, 1 teaspoon almond extract and egg. Stir in flour, baking soda and salt until well blended.
• 2 On lightly floured, cloth-covered surface, roll dough 1/8 inch thick. Cut with cookie cutters. Place about 1 inch apart on cookie sheet.
• 3 Bake 7 to 8 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4 For almond glaze, in medium bowl, mix 2 cups powdered sugar, 1/4 teaspoon almond extract and 2 tablespoons water until smooth. Stir in remaining 1 tablespoon water, 1 teaspoon at a time, until spreadable.
• 5 For blue frosting, in another medium bowl, mix 1 cup powdered sugar and enough water to make frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Stir in 3 or 4 drops food color.
• 6 Spread almond glaze over cookies. Decorate with blue frosting.