SANTA'S CHRISTMAS COOKIES
Provided by Nancy Fuller
Categories dessert
Time 2h35m
Yield 2 dozen cookies
Number Of Ingredients 12
Steps:
- In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
- Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
- Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
- Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
- Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
- Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.
DECORATED CHRISTMAS CUTOUT COOKIES
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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
SANTA SUGAR COOKIES
Ho ho ho! St. Nick can drop in any time when you bake these cute-as-can-be treats formed with a heart-shaped cookie cutter.-Jill Boruff, Soap Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.
Nutrition Facts : Calories 299 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
SANTA FACE SHORTBREAD COOKIES
Relish these Santa faced oatmeal shortbread cookies frosted with Betty Crocker® decorating icing - a distinctive Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed until creamy. Stir in flour, oats and baking powder. Gather dough into ball. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. On well-floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- Turn cookies so pointed ends are up. Using desired tip, pipe frosting on upper 1/3 of cookie. Place 1 marshmallow half at tip of each cookie for hat; sprinkle with red sugar. Using small dots of frosting, attach 2 blue candies on each cookie for eyes. Pipe small frosting mustache below eyes; place red candy in center for mouth. Pipe frosting on lower 1/3 of each cookie for beard. Store in single layer, loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g
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