OCTOBER

OCTOBER

December 7, 2011

"Must Bake" Christmas Cookies!

May many surprises await you this holiday!



Each year, I try to add new cookie recipes for our holiday parties. One of the VERY BEST times during the Christmas season is to set aside a "baking day with children and grandchildren!" This year, Estelle's has selected the Rudolph Reindeer cookies which will be easy peasy to prepare with little Luke. Now, this is gonna be fun! The best part is simply using Pillsbury sugar cookie dough. I love this idea!! What three year old would not delight in making little Rudolph faces? Can't wait for this one! As for Noah and Abbs, who are a little older and can handle a more complex recipe, we are preparing our Winter Snowcaps! Oh, be still my heart....anything with white chocolate is a keeper! With that soft little dusting of powdered sugar......Yep, I think they can handle this one! Delish!!! Happy baking ya'll!







REINDEER COOKIES
1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies


 Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.





 

WINTER SNOWCAP COOKIES
6 ounces white chocolate, chopped
3/4 cup butter or margarine, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups chopped walnuts, toasted
1/2 cup powdered sugar


Melt white chocolate in a small saucepan over low heat, stirring until chocolate is smooth. Beat butter and 1 cup sugar at medium speed with an electric mixer 5 minutes or until fluffy. Add eggs, 1 at a time, beating until blended. Add vanilla, beating well. Add melted chocolate, and beat 30 seconds. Combine flour and next 3 ingredients; add to butter mixture, beating until blended. Stir in walnuts. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Sprinkle with powdered sugar.




Miss Christina and Luke Cookie Decorating in Atlanta!
Fun and Festive Times!




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