UGLY SWEATER COOKIES
Perhaps the most amazing thing about Ugly Sweater Cookies is how cute they are. Try these classic gingerbreads on for size. -Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 18
Steps:
- Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Place first 5 icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. If desired, tint with food coloring., Pipe icing onto cookies and decorate as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm.
Nutrition Facts : Calories 113 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
NOT-SO-UGLY SWEATER COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 12
Steps:
- Make the cookies: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low and beat in the flour mixture in 2 batches until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 4 hours or overnight.
- Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out sweaters using a 3- to 3 1/2-inch cutter. Gather the scraps, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Bake the cookies, switching the pans halfway through, until lightly browned around the edges, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in 5 tablespoons water with a mixer on medium-high speed until soft, glossy peaks form, adding the remaining tablespoon water if needed. You'll need 2 consistencies of icing: a thicker icing for outlining and a thinner, runnier icing for filling (flooding). Adjust the consistency with water as needed. Tint with food coloring, if desired. Transfer to resealable plastic bags, snip the corners and decorate the cookies. Sprinkle with coconut, if desired. Let set, at least 1 hour.
UGLY HOLIDAY SWEATER SUGAR COOKIES
What's better than an adorably ugly holiday sweater? One that you can eat, of course! Bake and get creative in decorating these easy and colorful Christmas sweater sugar cookies with your family and friends. With the help of Betty Crocker™ Decorating Cookie Icings, Sprinkles and Sugars, the only limit is your festive imagination!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Place one-third of the dough into small bowl. Tint red by stirring in food color.
- On floured surface, drop by slightly less than tablespoonfuls of doughs in random pattern to make large rectangle. Dough pieces should be just touching together.
- Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4-inch thick to create marbled pattern. Cut shapes with floured 3 1/2- to 4-inch sweater shaped cookie cutter. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- Use Decorations as desired, using photo as a guide. Let stand at least 1 hour or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 19 g, TransFat 0 g
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