SANTA HEART-SHAPED COOKIES
Sometimes creativity and simplicity come together in the kitchen and result in an idea that makes you say, "Now why didn't I think of that before?" These super-cute and customizable Santa cookies started with an unbelievably easy twist: turning a heart-shaped cookie cutter upside down. With that simple move, the pointy end becomes Old St. Nick's hat and the lobes of the heart make a full and fluffy beard. And speaking of simplicity, these cookies are oh-so-easy to make since the two key ingredients are Betty Crocker sugar cookie mix and Betty Crocker Rich & Creamy vanilla frosting. Where you go from there is up to you! Choose sprinkles, mini marshmallows, and candies of all kinds-and let the kids get in on the fun. Just be sure to have them ready to go by the time you hear footsteps up on the housetop. Leave them out with a glass of milk for a treat that'll make Santa smile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
- Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
- Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 380, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 0 g
EASY SANTA COOKIES
These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
- Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 180 mg
DECORATED SANTA COOKIES
This festive cookie recipe is courtesy of Dani Fiori.For a guide to decorating your cookies, download this Santa cookie template.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one cookie
Number Of Ingredients 11
Steps:
- Mix together some of the royal icing with the flesh-tone food coloring until desired shade is reached. Transfer to a small squirt bottle. To create face and hands on the cookie, outline the area with flesh-tone icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add nonpareils to create eyes. Let dry.
- Mix together some of the royal icing with the red food coloring until desired shade is reached. Transfer to a small squirt bottle. To create hat, jacket, and pants on the cookie, outline the area with red icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add gumdrops to create buttons on jacket.
- Mix together some of the royal icing with the black food coloring until desired shade is reached. Transfer to a small squirt bottle. To create boots on the cookie, outline the area with black icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Let dry.
- Mix together some of the royal icing with the white food coloring until desired shade is reached. Transfer to a small squirt bottle. To create trim on hat, jacket, and pants, outline the area with white icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle trim with sanding sugar. Using tweezers, add a mini marshmallow to top of hat to create a tassel. Let dry.
- To create beard on cookie, outline the area with white icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add red hot candy to create a nose. Sprinkle beard with white sprinkles. Let dry.
SANTA SUGAR COOKIES
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 20
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
- Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g
SANTA CLAUS SUGAR COOKIES
I've used this recipe for almost 40 years and love it because it's a little different than most. My mom always made Santa cookies, and we'd put them into little clear bags tied with ribbon to hang on the tree.-Ann Bush, Colorado City, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 56mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a large mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and egg. Stir flour and baking powder together and add to wet ingredients. Mix until just combined then flatten the dough into a disc. Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper. Unwrap the dough and roll out on a lightly floured surface about ¼" thick.
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