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1. For cookies, combine butter, egg yolks and orange peel in large bowl. Beat at low speed with electric mixer until blended. Add cake mix gradually, beating until thoroughly blended. Form dough into ball. Cover with plastic wrap and refrigerate for 1 to 2 hours or until chilled but not firm.
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2. Preheat oven to 375°F.
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3. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with Hanukkah cookie cutters. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F for 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets. Remove to cooling racks. Cool completely.
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4. For frosting, tint 1/2 cup Vanilla Frosting with blue food coloring. Microwave at HIGH (100% power) for 5 to 10 seconds, if desired. Place writing tip in pastry bag. Fill with tinted frosting. Pipe outline pattern on cookies. Tint 1/2 cup frosting with yellow food coloring and leave 1/2 cup frosting untinted; decorate as desired. Allow frosting to set before storing cookies between layers of waxed paper in airtight container.
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Hanukkah Cookies
