Santa Face Cookies:
- 1 cup butter.
- 1/2 cup sugar.
- 1/2 cup brown sugar.
- 2 tablespoons milk.
- 1 teaspoon vanilla extract.
- 2 1/2 cups flour plus additional for rolling.
- Royal Packaged Icing Mix.
- Red food coloring.
- Pastel candy dots.
Preheat oven to 375 degrees.
Put the butter in a bowl and cream until nice and fluffy. Gradually add sugar and brown sugar until light and fluffy. Combine the milk and vanilla . Add flour and mix well. The suspension is cooled for 1 to 2 hours or until it is easy to handle.Working with 1/ 3 of the dough at a time and refrigerate until ready to serve.On a lightly floured surface, roll dough to 1/4-inch thickness. Take a cookie cutter in the shape of Santa Claus and dip in flour, then cut Santa faces. Place cookies on ungreased oven.Bake for 10-12 minutes or until golden brown. Cool on cookie sheet for 1 minute. Remove from cookie sheet and cool completely.Prepare the royal icing according to package directions. Ice network medium and leave the other half of the original color. The use of an ice bag or a plastic bag with a hole cut in the same hole, took a red Santa hat on each cookie. Followed with white frosting for Santa's beard, eyes and hat with pompom.Place a candy decoration in the center of each white eye. Allow the icing to harden before serving.Makes 18 to 24 cookies .
Christmas Snowmen Cookie:
These dolls are easy to make and they make nice decorations centerpiece.
- 1 (16 oz.) package Nutter Butter Cookies.
- 1 1/4 pounds white candy coating, melted.
- Miniature chocolate chips.
- M&M miniature baking bits.
- Pretzel sticks, halved.
- Orange and red decorating gel or frosting.
Using tongs, dip in candy coating , shaking off excess. Place cookie on waxed paper.
To decorate : Place two chocolate chips on one end of cookies for eyes. Place baking bits via buttons. For arms, dip ends of two pretzel stick halves into coating; hold of each side.Let stand until hardened. Pipe the nose and scarf with gel or frosting.Makes 32 cookies.
Christmas Peppermint Twist Kiss Cookies :
The peppermint twist is not just a song, but a holiday cookie delicioius is colorful and festive.
- 1/2 cup butter, softened.
- 1/3 cup sugar.
- 1 egg yolk.
- 1/2 teaspoon peppermint extract.
- 1/2 teaspoon vanilla extract.
- 1 1/4 cups all purpose flour.
- 1/4 teaspoon salt.
- 4 to 8 drops red food coloring.
- 36 chocolate kisses.
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugar. Add the egg yolk, peppermint extract and vanilla extract and mix well.In another bowl, combine flour and salt, gradually add to creamed mixture.Divide the dough into two sections. Colors red section. Divide dough into four sections. You should have two red sections and two fixed sections. Cover and refrigerate for 1 hour.Form each section into a log 9 inches. Place a plain log next to a red diary . Slowly turn smooth and red papers together and create a newspaper swirled. Repeat with the other two newspapers.Cut each log into nine slices, roll each portion into a ball. Place each 1 inch apart on ungreased oven. Flatten slightly with a glass.
Bake 10-12 minutes or until edges are lightly browned. Press a piece of chocolate candy kiss in center of each cookie , while the cookies are still warm.
Makes 36 cookies.
Makes 36 cookies.
