Light up your Hanukkah dinner table with a rainbow menorah-topped cookie.
This Pillsbury Sugar Cookie is frosted with creamy Betty Crocker frosting and decorated with colorful fondant or modeling chocolate. The simple shapes of the menorah are easy to cut out of fondant, and come together to create a beautiful symbol of the holiday season.
Follow package instructions to bake a tube of Pillsbury Sugar Cookie dough in a 9x13-inch pan. If you line your pan with non-stick foil, the cookie will pop out of the pan perfectly. Allow cookie to cool completely.
Then frost the cookie with Betty Crocker Chocolate frosting.
Set the cookie aside while creating the rainbow menorah.
Pinch off about 3 ounces (3 tablespoons) of white fondant or modeling chocolate. Add drops of red Betty Crocker Gel Food Coloring and knead it in, adding more coloring until you reach the desired shade of red. Wear food-handling gloves or your hands will get stained! Repeat, coloring the fondant or the modeling chocolate orange, yellow, green, blue and purple.
Next, cut a gallon size zip top bag along two sides and lay it open on your work surface. Pinch off 1 tablespoon of each color fondant and roll each into a long, thin log. Press together a yellow, orange and red log. Twist a few times then set it on one side of the opened zip top bag. Do the same with some green, blue and purple. Set this log up against the first one. Repeat, with remaining fondant, so that you end up with three twisted ropes of yellow, orange and red, and three twisted ropes of green, blue and purple.
Press down on the twisted rolls, pinching them together as needed, until you have a nice flat piece of colorful fondant.
Fold over the plastic zip top bag, setting it on top of the fondant. Use a rolling pin to further flatten out the rainbow of fondant to about 1/8th inch thickness. Allow to sit for 5 minutes, then peel off the top of the bag.
Use a pizza wheel and knife to cut out the pieces of the menorah.
Use a tear drop cookie cutter to cut out the flames. Remove excess fondant. Allow the menorah pieces to dry for at least 30 minutes before moving – you want to be able to pick them up without breaking. This may take longer if your fondant is softer and your room is warm. You can refrigerate the pieces for up to 30 minutes to speed up the process.
Arrange the fondant menorah on your frosted cookie.
Serve and enjoy! You can store it at room temperature for up to two days.