Adults will love these elegant cookies, made with a touch of brandy. And they're great for a Hanukkah party.
3 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup cold salted butter, cut into 1/2-inch pieces
2 large egg yolks
2 tablespoons brandy or whole milk
2 cups powdered sugar
4 teaspoons meringue powder
2 to 3 Tbsp. water
Blue liquid food coloring
Blue sparkling sugar
White sparkling sugar
How to Make It
Prepare the Cookies: Pulse flour, granulated sugar, and salt in a food processor until combined, 3 to 4 times. Add butter, and pulse until mixture resembles coarse sand, 5 to 6 times. Add egg yolks and brandy; process until clumps begin to form, 30 seconds to 1 minute. Turn mixture out onto a lightly floured work surface; knead until dough comes together, 3 to 4 times. Divide dough in half; shape each half into a 6-inch disk. Wrap each disk with plastic wrap, and chill 1 hour.
Preheat oven to 350°F. Let 1 dough disk stand at room temperature 10 minutes. Unwrap dough disk, and roll to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch snowflake-shaped cutter, rerolling scraps once. Place cookies 2 inches apart on parchment paper-lined baking sheets.
Bake in preheated oven until set and beginning to brown on edges, 9 to 10 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 2 minutes; remove cookies to wire racks, and cool completely, about 20 minutes. Repeat process with remaining dough disk.
Prepare the Icing: Beat powdered sugar, meringue powder, and 2 tablespoons of the water on medium speed in a medium bowl until well combined, 3 to 4 minutes. Add up to 1 tablespoon water, 1/4 teaspoon at a time, until desired consistency is reached. Add food coloring, 1 drop at a time, and beat until frosting is desired color. Spread icing on cookies, and sprinkle with sparkling sugars.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.