Hanukkah's about to get lit! These stand-up menorah cookies, which are made by attaching cookie pieces to the back for balance, are the perfect way to end any of those 8 festive nights.
What you'll need:
- A batch of sugar cookie dough
- Medium circle cookie cutter
- White royal icing in both piping and flooding consistency
- Yellow royal icing in piping consistency
- Orange royal icing in piping consistency
- Blue royal icing in piping consistency
- Disposable piping bags
- Plain round piping tips
- Cocktail stick
- Small sharp knife
1. Roll and cut
Roll out the sugar cookie dough to about 5 mm thick and cut out a dozen circles with a cookie cutter. Then, using a knife, cut away a third of the circle before cutting the smaller piece in half.
2. Bake the cookies
Use a small angled palette knife to carefully place each cookie piece on a lined baking sheet, arranging them each at least 2 inches apart. Chill the whole tray in the fridge for 30 minutes, and then bake according to your recipe. (Watch those little pieces like a hawk to avoid burning!) Once baked, let cool.
3. Pipe on your base icing
Pipe white icing along the edge of the large semi-circle cookie.
Then fill with your flood consistency white icing. (Pop any pesky bubbles with a cocktails stick!) Let icing fully set overnight.
4. Add the menorah design
Once the white royal icing has set, pipe on yellow royal icing and make a menorah shape. (Draw it with an edible marker first, if you like.) Start by piping out a half circle shape at the base of the cookie before flooding it. Then pipe a line from the base to about two thirds up the cookie. Add a curved line from one side to the other with three smaller vertical lines piped inside on either side of the curve.
5. Add the candles
Now take a piping bag of blue royal icing fitted with a small piping tip and pipe out the candles of your menorah.
6. Make fire
To create the flames, pipe upside-down teardrop shapes of yellow royal icing above the candles. Finish the centers with a small dot of orange icing. Use the clean end of a cocktail stick to drag the orange royal icing upward. Leave your icing work to fully dry.
7. Stand them up
Use royal icing to attach the smaller pieces to the back of the decorated cookies, with the flat sides lining up with the bottom of the cookie (as shown).
Let dry, and you're done!