Name: Slice-and-Bake Dreidel Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 20 to 24 cookies
Ingredients: 2 1/4 cups all-purpose flour, plus more for dusting; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 2/3 cup sugar; 1 large egg, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 3 to 4 drops blue gel food coloring; Blue and white nonpareil sprinkles; 2 ounces white chocolate, chopped

Directions

Watch how to make this recipe.

Special equipment:

a 1 3/4-inch dreidel cookie cutter; a piping bag

Whisk together the flour, baking powder and salt in a medium bowl and set aside.
Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don’t fall over. Transfer the stacks to a plate and freeze for 10 minutes.
Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough.
Press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 10 minutes.
Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
Transfer the frozen dough log to a cutting board and use a sharp knife to slice it into 1/4-inch-thick cookies. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.