ELF COOKIES
A sweet frosting glaze, colorful candies and well-placed almond slices turn these sugar cookie diamonds into a big batch of Santa's helpers. TIP: Bake a batch of the adorable elves as a classroom treat or use a few to brighten each of your cookie trays. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 28 cookies.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4x3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges are golden brown, 7-9 minutes. Remove to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into portions and tint as desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. , Frost and decorate cookies as desired with assorted sprinkles and candies; add almonds for ears.
Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 43mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
SNOW ANGEL COOKIES
Get a little snow at the holidays, no matter where you are. Head to the kitchen and bake a batch of angel cookies swirled with heavenly frosting. -Carolyn Moseley, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; 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 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 53mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.
EASY RANGER COOKIES
Packing cookies in lunches? Here's a great pack-and-munch treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g
SANTA AND ELF CHRISTMAS COOKIES
The kids will be jumping for joy when you bring out a cookie plate filled with Santas and his helper elves. These whimsical treats will be a hit with adults, too. The butter cookies are easy to shape and a delight to decorate. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well., Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle., For Santas: On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps. Cut into 8 wedges., Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold., For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats., Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down., Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes. Remove from pans to wire racks to cool completely., To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form., Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 201 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 84mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER ELF CHRISTMAS COOKIES
Looking for a Christmas cookie that is as cute as it is festive? Then check out these ginger elf cookies decorated with Betty Crocker® icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 26
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, stir together flour, baking soda, salt and spices; set aside. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until blended. Gradually beat in flour mixture until soft dough forms.
- Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2-inches apart. Bake 9 to 11 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before decorating.
- To Decorate Cookies: Using chocolate icing, pipe hair. Using white icing, pipe two small dollops for eyes; press 1 brown milk chocolate candy on each. Using red icing, pipe pea-sized dot for nose; press on 1 red milk chocolate candy. Pipe on ears and mouth. To make hats, cut fruit snacks in half vertically into rectangles. Fold rectangles in half, creating squares. Fold squares in half diagonally to create triangles . To create hat brims, slightly roll up 1 edge of each triangle. If necessary, gently pull and stretch hat to fit cookie. Fold hat tip down, at an angle, to meet brim (see photo). Using white icing, pipe small dot where tip of hat meets brim; press 1 red milk chocolate candy on dot. Let stand until frosting is set. Store in airtight container, using waxed paper between cookie layers.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 6 g, TransFat 0 g
SANTA'S ELF COOKIES
These rosy-cheeked elf cookies will make a showstopping addition to your holiday cookie tray. Or set them atop cupcakes for an extra-cute treat. -Josh Rink, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 4 dozen.
Number Of Ingredients 18
Steps:
- In the bowl of a food processor fitted with blade attachment, pulse 1/2 cup confectioner's sugar and almond paste until well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining 1-1/4 cups confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out using a floured 3-1/2-in. elf cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until light golden brown and firm, 7-8 minutes. Let stand for 2 minutes before removing to wire racks to cool., For icing, in a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into thirds. Tint 1 portion of icing with red food coloring; tint second portion with desired food coloring for face. Leave remaining portion white. Place icings into piping bags fitted with fine round tips. Pipe icing onto cookies to create clothing, hat and face. While icing is still wet, place black sprinkles to create eyes. Let icing dry completely. If desired, dip a small brush into pink luster dust; tap off excess and dab onto cookies to create pink cheeks. Using leaf tip #67, pipe frosting to create ears. Using a small round tip, pipe icing to create nose. Using edible pen or round tip, draw mouth. Place chocolate frosting into a piping bag fitted with #14 star tip; pipe along top of face and rim of hat to create hair. Store in an airtight container.
Nutrition Facts : Calories 134 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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ELF COOKIES - FAVORITE FAMILY RECIPES
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Estimated Reading Time 4 mins
- Preheat oven to 375°. Mix brown sugar, granulated sugar, Country Crock® Spread, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.) If making chocolate cookies, add cocoa powder (optional) and mix until smooth.
- Add peppermint bark, chocolate candies, chocolate dinner mints, and sprinkles into the dough until well mixed.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from baking sheets and cool completely.
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