Submitted by Terry Segal
Our daughter Sage makes these beautiful Chanukah cookies for the family and as gifts.
The first comment is always, “They’re too beautiful to eat!” But then they bite into them and smile.
Start by baking your favorite sugar cookie recipe. Sage prefers Soft-Baked Cutout Sugar Cookies, alattefood.com. Use Chanukah-themed cookie cutters. Roll the dough with a rolling pin or a glass directly onto a cookie sheet lined with parchment paper or Silpat (silicone baking mat). This is easier than trying to transfer the individual cookie shapes to the pan. Remove excess dough around each shape and use. Bake according to the cookie recipe and cool completely.
Make one batch of white icing in a bowl. Sage’s favorite is the Royal Icing recipe by Melissa Clark, a food columnist from NYT Cooking, https://cooking.nytimes.com/recipes/1017887-royal-icing.
Divide into two bowls. Add blue food coloring to one of the bowls of white icing and stir.
Using 2 spoons (one for the white icing and one for the blue) scoop two circles, one of each color on to a plate. Drag a toothpick or barbecue skewer through both circles to create a swirling or figure eight design for a marbled effect.
Take each cookie, face down, and lightly press the face of the cookie into the icing, without twisting it, to cover the front.
Lift cookie directly upward out of the icing and allow excess icing to drip off. Gently turn cookie face up and set it on a rack, with parchment paper underneath to catch the drips while they set. ìì
Notes: There are several instructional videos online, for marbled, stained glass, or tie-dye cookies. Frosting can be used on homemade or store-bought mini plain doughnuts for sufganiyot.