Monogrammed Hanukkah Cookies
Monogrammed Hanukkah Cookies add a personal touch by embossing your guests' initials using clean craft store rubber stamps, so that everyone has their own personalized dessert or party favor. Perfect for a snack later, your guests are sure to never forget your special occasion with these monogramed, buttery cookies.
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks unsalted butter, brought to room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Preparation time 90mins
Cooking time 135mins
Adapted from marthastewart.com
Line 2 rimmed baking sheets with parchment.
Whisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Re-roll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
Note: Cookies can be stored at room temperature for up to 1 month.