Tools Needed: Electric mixer, parchment paper, cookie molds

Ingredients:

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract

For the glaze

8 ounces milk or semi-sweet, coarsely chopped

Directions:

1. Pre-heat the oven to 325
2. In the bowl of an electric mix beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
3. Mix the flour, baking powder and salt together . With mixer on low, gradually add the flour mixture. Beat until just combined.
4. Divide the dough in half and form into disks. Wrap in plastic and chill for 1 hour.
5. On a lightly flour surface or between 2 sheets of floured parchment paper, roll out one disk to 1/8” thickness. Cut out Chanukah cookie shapes and transfer cookies to a parchment lined baking sheet. Repeat with 2nd disk of dough. You can also re-roll scraps.
6. Bake for 10-15 minutes (depending on cookie size) until the edges are golden. Rotate the pans halfway through. Let cool completely on wire racks.
7. Make the glaze by melting the chocolate in a small pot over low heat. Deep the bottom half of each cookie in the glaze and then place on a wire rack over a parchment lined tray (to catch the drippings). Refrigerate for about 15 minutes until the glaze hardens.

Makes 32 cookies (dreidel, menorah or star shaped)