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Decorated Hanukkah Cookies

November 30, 2016

by: Joanne Gosselin, BFP Staff Writer

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½ c.              unsalted butter, softened
1 (3 oz.)        package cream cheese
½ c.              granulated sugar
¼ c.              honey
1                  egg
½ tsp.           vanilla extract
2½ c.            all-purpose flour
1/3 c.            finely ground walnuts
1 tsp.            baking powder
¼ tsp.           salt

Assorted colored icings, sprinkles and colored sugars


  1. Beat first six ingredients in large bowl at medium speed of electric mixer until creamy. Stir in remaining ingredients until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
  1. Preheat oven to 350°F (180°C). Lightly grease cookie sheets. Roll out dough, small portion at a time, to ¼-inch thickness on floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator.) Cut dough with 2½ inch to 3 inch dreidel-shaped cookie cutter and 6-pointed star cookie cutter. Place 2 inches apart on prepared cookie sheets.
  1. Bake 8 to 10 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 to 2 minutes; transfer to wire racks to cool completely.
  1. Decorate cookies with colored icings, sprinkles and colored sugars (blue and white are the most traditional Hanukkah colors).


Makes 3½ dozen cookies

Photo Credit: Arina P Habich/shutterstock

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