One of our oldest baking traditions with Kenya is making sugar cookies. From an early age Kenya loved softening the butter (this quick video shows you a few fun tricks for how to do it), dumping all the ingredients into a bowl, and of course, rolling out the dough.
For many years I made my version of this classic with less sugar than is called for in most recipes. After all, sugar cookies don't need to be so sugary that you feel like your teeth are going to fall out -- you definitely want that sweet taste and soft texture, but not to the extent that you need to go to the dentist the second the holidays are over.
With Hanukkah arriving so early this year, I wanted to create a special blue and white holiday cookie without the use of food dyes. Poppy seeds have a natural blue hue to them and I recently found this awesome line of dye-free fruit and vegetable colors which with just a few drops of produces a bright blue icing for drizzling all over the cookies.
We cut our sugar cookies into all kinds of fun Hanukkah shapes like Stars of David, dreidles, menorahs and more. You can obviously choose whatever shapes and natural dye colors you and your little chemists prefer because these cookies taste just as delicious no matter what they look like!
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