Dreidel Cookies

Bake up jumbo dreidel cookies that are perfect for sharing. Get started with plain sugar cookies, candies and decorating gel. Little chefs can help out too--there's lots to do!

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 1 roll (16.5 oz.) refrigerated sugar-cookie dough
• 2/3 cup all-purpose flour
• 1 recipe Royal Frosting (recipe below)
• Neon blue food coloring (McCormick)
• 1/2 cup each: blue & white decorating sugars; small blue & white jelly beans; small blue & white candy-coated chocolates (Sixlets or M&Ms)
• Royal Frosting:
• 1 box (16 oz.) confectioners sugar
• 3 tbsp. egg white powder (Just Whites)
• 6 tbsp. warm water

Supplies

• Dreidel cookie template
• Small plastic resealable bags

Directions

1. Step 1

   Preheat oven to 350�F. Line 2 cookie sheets with parchment paper.

2. Step 2

   Knead the dough with the flour on a clean surface until well blended and smooth. Roll out half of the dough on a lightly floured surface to a scant 1/4-inch thickness. Use the template to cut out as many dreidel shapes as possible. Transfer the shapes to the prepared cookie sheets, about 2 inches apart. Re-roll scrapes with the remaining dough and cut out more dreidel shapes.

3. Step 3

   Bake until cookies are golden brown and slightly firm, about 10-12 minutes. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookies.

4. Step 4

   Tint 1/2 of the Royal Frosting light blue with the food coloring. Spoon half of the blue Royal Frosting into a small plastic resealable bag. Thin the remaining blue frosting with a 1/2 teaspoon of water, adding a few more drops if necessary. Spoon thinned out frosting into another plastic resealable bag. Repeat this process with the white Royal Frosting. Note: you will have 2 bags of each color, one bag with thick frosting and one bag with the thinned out frosting.

5. Step 5

   Snip a very small corner from the bags containing the frostings. Pipe the cookie outlines with desired color using the thicker frosting. Fill in the outlines with the thinner frosting using a toothpick or skewer to bring the frosting to the corners. Let the cookies dry for at least 2 hours. Keep the frosting refrigerated until ready to use.

6. Step 6

   Use the thicker frosting to pipe outlines and designs on top of the dry cookies. While the frosting is still wet, sprinkle with sugar, allowing the excess sugar to fall off. Add the small blue and white candies where desired. Allow cookies to dry 1 hour longer before stacking them.

7. Royal Frosting Recipe:

   Combine all of the ingredients together in a medium bowl. Use an electric mixer on medium speed and beat until smooth. Transfer the frosting to an airtight container. Refrigerate until ready to use. Makes about 2-1/2 cups frosting.

Nurtition Facts

• Calories: 285
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 4mg
• Sodium: 85mg
• Total Carbs: 56g
• Fiber: 1g
• Sugar: 43g
• Protein: 2g