Fondant Snow Globe Cookies

8 snow globes

Fondant-covered snow globe cookies are a kitschy addition to the holiday cookie display. I love working with cutout shapes and fondant because they don’t require the drawing skills you need for piping royal icing. Here I made a host of holiday classics: a snowman, a fifties-style Rudolph, a pine forest, a snowflake, and gingerbread people. This is the recipe I use for homemade fondant; it is very pliable. Premade fondant is available at cake-decorating supply stores.

Instructions

 1. Make the fondant: Put the confectioners’ sugar in a large bowl and make a well in the center; set aside.

2. Put the water and gelatin in a small saucepan and let sit for 5 minutes to dissolve. Place over low heat and stir in the corn syrup and glycerin. Remove from the heat and stir in the vanilla. 

3. Pour the liquid mixture into the well in the confectioners’ sugar and stir until just blended. Knead until the mixture becomes stiff. If it is too sticky, add more sugar a little at a time. Form into a ball and let rest in an airtight container overnight at room temperature. 

4. Make the sugar cookies: Combine the flour and salt in a medium bowl; set aside. 

5. Cream the butter and confectioners’ sugar until light. Beat in the vanilla. 

6. Gradually stir in the flour mixture. Form the dough into 2 flat disks, wrap in plastic wrap, and refrigerate for 3 to 4 hours. 

7. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. 

8. Roll out one disk of dough (for the snow globe bases) on a floured work surface to 1⁄2 inch thick. Roll the other disk of dough (for the snow globes) out to 3⁄16 inch thick. Using a utility knife and the templates on page 279, cut out the shapes for the snow globes and the bases. In the center of each base, cut a 1⁄4-inch groove partway through the cookie. This will hold the snow globe. 

9. Place the shapes on the cookie sheets 2 inches apart and bake for 13 to 16 minutes, until the edges are golden. Transfer to a rack to cool completely. 

10. The cookies may have risen in baking. Check all of the pieces to see whether they fit together properly. If not, cut and clean up the grooves with a utility knife, and test to make sure the globes fit onto the bases. 

11. Knead small amounts of food coloring into the fondant, a little at a time. 

12. Roll the fondant out on a work surface dusted with confectioners’ sugar to 1⁄16 inch thick. Cut into shaped pieces with cookie cutters and a utility knife. Attach the fondant to the cookies with royal icing. Pipe icing around the edges of the globes and sprinkle with colored sugar and nonpareils.

Recipe Source: http://www.cutoutandkeep.net/projects/fondant-snow-globe-cookies

Jewel Heart Cookies

This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow decorating guide.

Close

Yield: Makes eight 5-inch heart-shaped cookies

Ingredients:

• 3 cups all-purpose flour, plus more for work surface
• 3/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup canned lychees, drained
• 1 (10-ounce) jar raspberry jam
• 1/2 cup prosecco
• Royal Icing (Recipe follows)
• Sky-blue gel food coloring
• Pink-rose gel food coloring
• Nonstick vegetable cooking spray
• Pink pastel sanding sugar
• Raspberry-colored sanding sugar

Directions:

1. In a large bowl, whisk together flour and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup granulated sugar with butter until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. With mixer on low, slowly add flour mixture; mix until a dough forms. Turn dough out onto work surface and divide into quarters. Form each quarter into a 5-inch disk. Wrap each disk with plastic wrap and transfer to refrigerator. Let chill until firm, about 2 hours.

2. Meanwhile, place lychees in the bowl of a food processor; process until very smooth. Transfer to a medium saucepan along with raspberry jam and prosecco. Cook, stirring occasionally, over medium-high heat until jam mixture has reduced and thickened, about 20 minutes. Remove from heat and let cool. Transfer cooled jam mixture to a disposable pastry bag fitted with a medium petal decorating tip (such as a Wilton No. 104).

3. Line 2 baking sheets with nonstick baking mats and set aside. Place a piece of parchment paper over the heart-shaped template and trace; cut out heart shape. On a lightly floured work surface, roll out one piece of dough to 1/4-inch thick. Using a 5-inch heart-shaped cookie cutter, cut out 2 heart shapes; transfer to prepared baking sheet.

4. Place parchment paper template over one of the cut out hearts and, using the sides of a metal ruler or the back of a knife, score lines to divide the heart into 7 sections (see template). Using an offset spatula, gently press down on the sections of the heart cookie that are to be filled with jam (see template). Repeat process with remaining pieces of dough. Outline indented areas with jam mixture. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly to cover area. Transfer cookies to refrigerator and chill for 30 minutes.

5. Preheat oven to 350 degrees. Transfer cookies to oven and bake until edges are golden brown, 10 to 11 minutes. Transfer to a wire rack and let cool completely.

6. Divide royal icing evenly between two bowls. Using a toothpick, add two drops pink-rose gel coloring to one bowl of icing; stir until well combined. If icing is not pink enough, add a few more drops of food coloring until you have created a light-pink color. In the remaining bowl of icing, add 3 or 4 drops of pink-rose gel food coloring using a toothpick; stir until well combined. Using a toothpick, add 1 drop of sky-blue gel food coloring; stir until well combined. Keep adding drops of blue food coloring until icing is a raspberry color. Transfer each bowl of icing to a disposable pastry bag fitted with a round tip (such as Wilton No. 3).

7. Cut out pieces of parchment paper about the same size and shape as the jam-filled areas of the cookie; spray each piece with nonstick vegetable cooking spray and cover jam areas. Using the light-pink royal icing, outline the pink areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with pink pastel sanding sugar to cover.

8. Using the raspberry royal icing, outline the raspberry areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with raspberry sanding sugar to cover. Peel parchment off jam-filled areas and let cookies dry completely.

Royal Icing:

Yield Makes enough for eight 5-inch heart-shaped cookies

Ingredients:

• 2 1/4 cups confectioners' sugar
• 7 1/2 teaspoons meringue powder
• 1/4 cup water

Directions:

1. Place confectioners' sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed for 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.

Recipe Source: http://www.marthastewart.com/255634/jewel-heart-cookies?backto=true

Wreath Cookies

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 6 ounces white baking chocolate, melted
• 2 eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2-1/2 cups confectioners' sugar
• 1/4 cup plus 2 teaspoons water, divided
• 3 cups flaked coconut
• 6 to 8 drops green food coloring
• 1/4 cup red-hot candies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
• Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
• For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
• Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots.     
• Yield: 4 dozen.

Recipe Source: http://www.tasteofhome.com/recipes/Wreath-Cookies?pmcode=IKLDP02T&_mid=774433&_rid=774433.618800.258060

Sparkle Trees



Ingredients

• 1-1/2 cups butter, softened
• 1-1/3 cups powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 3 cups all-purpose flour
• 1 recipe Powdered Sugar Icing
• Green colored sugar
• Candied red cherries, sliced

Directions

1. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of
bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill
dough 1 hour or until easy to handle.

2. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.

3. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies.

4. Store in airtight container at room temperature up to 3 days; freeze up to 3 months.

5. Powdered Sugar Icing: Stir together 3 cups powdered sugar, 1 teaspoon vanilla, and 2–3 tablespoons milk to make thin icing. refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. makes about 1 cup.

Recipe Source: http://www.bhg.com/recipe/cookies/sparkle-trees/

Santa Hat Sugar Cookies

These Santa Hat Sugar Cookies just scream CHRISTMAS COOKIES. With the vibrant red royal icing, the adorable white icing and coconuts used to mimic the fur on Santa’s hat.

These cookies will absolutely be the first ones snapped up at your Christmas Party, the centerpiece of the Dessert table and your kids’ favorite cookie to set out with a tall glass of milk for Santa.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-1/2 cups flour
• 1 batch Royal Icing for a hard, shiny finish or 1 batch of your favorite buttercream frosting (My favorite Royal Icing How To & Recipe is at the Bake at 350 Blog: Recipe follows)
• Red food coloring
• Flaked coconut and mini marshmallows (optional)

Instructions:

1. Using an electric mixer at medium-high speed, cream the butter, gradually adding the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt. With a wooden spoon, stir the flour into the creamed ingredients about one third at a time, until evenly blended. The dough may seem soft, but it will firm up when refrigerated.
2. Divide the dough into thirds. Place each portion on a sheet of plastic wrap and, with floured hands, pat the dough into a rectangle about 3-1/2 inches wide and 3/4 inch thick. Wrap the dough and chill it for 1-1/2 to 2 hours, until cold but not rock hard.
3. Working atop a sheet of lightly floured waxed paper and using a floured rolling pin, roll the dough, 1 portion at a time, into a rectangle about 4-1/2 inches wide and a little less than 1/4 inch thick. Slide the dough, paper and all, onto a baking sheet and chill it for 15 minutes. Meanwhile, heat the oven to 350 degrees and grease 2 large cookie sheets.
4. Trim the long sides of the chilled dough and cut out triangles, (each triangle is 4-1/2 inches tall; triangles are cut in opposite directions along the length of dough)
5. Transfer the triangles to the baking sheet. Gently pinch the top of each hat to give it a jaunty little bend.
6. Bake the cookies, 1 sheet at a time, for 10 to 13 minutes, until they just start to brown. Immediately remove them from the oven and allow them to cool on the sheet for 2 minutes. Then use a spatula to transfer the cookies to a wire rack to cool thoroughly. TIP: If you spread the cooled cookies on a baking sheet and freeze them for 15 minutes, they’ll be easier to handle when you frost them.
7. To decorate the cookies, divide the Royal Icing or buttercream frosting between 2 small bowls. Leave half white and color the rest red. With a butter knife, spread red icing on each cookie, leaving a wide uncovered hatband. Spread or pipe on white icing for the band and the tassel. If you like, gently press coconut onto the frosted band and a mini marshmallow onto the tassel. Makes 20 to 24 cookies.

Notes:

You’ll need a pastry bag if you opt to pipe rather than spread on the frosting trim.


Royal Icing(this will cover approximately 3 dozen 3.5 inch cookies)

1 pound powdered sugar
5 TBSP meringue powder
scant 1/2 c. water
a few drops of extract (optional)

Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

{The most important step: sift the powdered sugar! Believe me, I've tried to shortcut this step...it doesn't work. My favorite powdered sugars are Domino and C & H, but as you can see from the picture, any will do. Imperial is easier to find in the 1 pound boxes.}

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup.

Recipe Source: http://blissfullydomestic.com/2009/santa-hat-sugar-cookies

Polish Butter Cookies Recipe

INGREDIENTS:
1 cup of Unsalted Butter At Room
Temperature
1/2 cup of (Scant)
2 lg Hard-Cooked Egg Yolks
Pressed Thru' Sieve
1 lg Egg Yolk Lightly Beaten
1 teaspoon of Almond Extract
1 teaspoon of Vanilla Extract
2 cup of All-Purpose Flour
Unbleached
Sugar

DIRECTIONS:
1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolks and both extracts. Using a wooden spoon, gradually incorporate
the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours.

 2. Preheat the oven to 350 F.

3. Roll out the dough 2/3 inch thick on a lightly floured surface.
(The cookies are supposed to be plump.) Cut into shapes with small 1
to 1 1/2-inch cookie cutters - hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart
on ungreased baking sheets.

 4. Bake cookies until they just begin to
take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6
dozen small cookies

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

Recipe Source: http://recipewitchrecipes.blogspot.com/2010/02/polish-butter-cookies-recipe.html

Raspberry Limoncello Linzers

Servings: Makes 2 dozen cookies

Ingredients:

1 cup (2 sticks) butter, softened
4 ounces cream cheese, softened
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 3/4 cups flour
1/2 cup cornstarch
1 1/2 cups seedless raspberry jam
4 cups confectioners’ sugar
3 tablespoons powdered egg whites
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 to 3/4 cup Limoncello liqueur

Cooking Directions:

In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.

Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.

Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, insert candy thermometer. Simmer, stirring constantly, until jam reaches 225°F; cook 1 minute more. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.

In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary, to reach desired consistency. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.

TIP: A Pretty Platter - Rather than hiding daintily decorated cookies in a tin, arrange them on a pretty keepsake platter. Vintage shops and flea markets are the perfect place to find gorgeous gift-worthy plates at a reasonable price.

Recipe Source: http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2824

Orange Grove Butter Cookies with Toasted Macadamia Nuts

These divine, buttery cookies deserve a place on your cookie plate! Cut from thickly rolled dough, the resulting cookies look like little cakes. Their intense flavor comes from toasting the macadamia nuts and using orange oil (look for it in the spice aisle).

COOKIES

 1 cup sugar
 1 cup unsalted butter, softened, cut up
 1/2 cup macadamia nuts, toasted, finely chopped*
 1 tablespoon grated orange peel
 1 egg
 3 tablespoons half-and-half or orange juice
 1 teaspoon vanilla extract
 1 teaspoon orange oil or orange extract
 3 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon salt

GLAZE AND GARNISH

 2 cups powdered sugar
 4 to 5 tablespoons fresh orange juice**
 1/4 teaspoon orange oil or orange extract***
 1 teaspoon grated orange peel
 24 macadamia nuts, halved

1. Line 2 baking sheets with parchment paper. Place sugar, butter, 1/2 cup nuts and 1 tablespoon orange peel in food processor. (Dough also can be made using mixer.) Pulse until combined; process 20 to 30 seconds or until mixture is blended. Add egg, half-and-half, vanilla and 1 teaspoon orange oil; pulse briefly to blend. Add flour, baking powder and salt; pulse until dough starts to form.

2. Turn out onto lightly floured surface; divide dough in half. Knead each half until smooth; pat into flat rounds. Cover and refrigerate 2 hours.

3. When ready to bake, heat oven to 350°F. On lightly floured surface, roll half of the dough into 6-inch round 3/4 inch thick. Cut cookies with 1- to 1 1/4-inch round scalloped cookie cutter; place 1 inch apart on baking sheet. Repeat with remaining dough. Combine scraps and trimmings; roll out and cut with cookie cutter. Bake, one sheet at a time, 12 to 15 minutes or until just golden brown around edges.

4. Meanwhile, in small bowl, whisk together powdered sugar, 4 tablespoons of the orange juice, 1/4 teaspoon orange oil and 1 teaspoon orange peel. Add remaining 1 tablespoon orange juice, if necessary.

5. Place cookies on wire rack; cool completely. Spread each cookie with glaze; top each with macadamia nut half.

TIPS *To toast macadamia nuts, spread on baking sheet; bake at 375°F. for 4 to 6 minutes or until lightly browned. Cool.

 **Substitute 1 to 2 tablespoons orange-flavored liqueur for part of the orange juice, if desired.

 ***Citrus oils replicate the intense flavor of citrus rind. For help in locating citrus oil, go to www.cookingclub.com and click on Featured Links.

About 4 dozen cookies

Recipe Source: http://portal.cookingclub.com/recipes/articletype/articleview/articleid/4968/orange-grove-butter-cookies-with-toasted-macadamia-nuts 

Orange Butter Cookies with Grand Marnier Glaze

Adapted from Fine Cooking, pg. 93, October 2010

For the cookies
10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
1/2 tsp. table salt
1/4 tsp. baking powder
8 oz. (1 cup) unsalted butter, softened
1 cup granulated sugar
2 Tbs. finely grated orange zest

2 large egg yolks

1 whole egg
1 tsp. pure vanilla extract

For the glaze
4 oz. (1 cup) confectioners’ sugar
2 Tbs. Grand Marnier
1-1/2 Tbs. heavy cream; more as needed
2 tsp. finely grated orange zest
Pinch of table salt

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.
Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.

Recipe Source: http://livlifetoo.blogspot.com/2010/11/orange-butter-cookies-with-grand.html

Christmas Sugar Cookies with Icing Glaze

(from Allrecipes; makes 5 dozen)

 1 1/2 cups butter, softened

 2 cups white sugar

 4 eggs

 1 teaspoon vanilla extract

 5 cups all-purpose flour

 2 teaspoons baking powder

 1 teaspoon salt

 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least one hour, or overnight.

 2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

 3. Bake 6 to 8 minutes in preheated oven. Cool completely before adding icing.

SUGAR COOKIE ICING:

(from Allrecipes; this recipe frosts 1 dozen cookies, so you’ll need to multiply this by 5 for 5 dozen cookies)

 1 cup confectioners’ sugar

 2 teaspoons milk

 2 teaspoons light corn syrup

 1/4 teaspoon almond extract

 Assorted food coloring

 Confectioners’ sugar for decorating (or your favorite sprinkles)

 1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip completely cooled cookies in icing, or paint them with a brush.

Recipe Source: http://nancycreative.wordpress.com/2010/12/22/elizabeths-sugar-cookies/

Christmas Cookies – Snowflake Cutouts

Share



Today was our first “snow day”!  School was closed and all my daycare children spent the day at home with their moms.  With Christmas only 16 days away, I wondered how best to spend this precious day off.  Write Christmas cards?  Wrap gifts?  Decorate the tree?  All VIP, but not nearly as important as baking Christmas cookies!  Cut-out cookies are time-consuming, but I just love the way a pretty snowflake glistens on the tray.

From: http://bigalittlea.wordpress.com/2009/12/09/christmas-cookies-snowflake-cutouts/

French Butter Cookies Recipe

Dana’s Notes: An interesting recipe that uses vegetable oil. A reliable blog source, though I’ve not used this recipe as a cut-out cookie recipe. I’m sure it would work just as well as the second cut-out cookie recipe that follows. Though, if you want a sure thing, use the second one. I am not certain of the consistency of this one.

Ingredients:

1/2 c. butter, 1/2 c. vegetable oil, 1 ½ c. sifted powdered sugar, 1 egg, 2 c. flour, 1 tsp. vanilla, 1 tsp.

baking soda, 1 tsp. cream of tartar

Directions:

Cream butter, oil, sugar, and egg. Beat until thick and creamy. Add dry ingredients. Chill for 2 hours or overnight. Bake at 350 degrees for 8 to 10 minutes.

NOTE: I put chopped pecans in mine.

Recipe Source: http://www.karolskitchen.com/ethnic/french-butter-cookies-recipe-2/

Cut Out Sugar Cookies

Dana’s Notes: From a very reliable recipe blogger whom has also been published.

1-½ cup Butter, 2 cups Sugar, 4 whole Eggs, 1 teaspoon Vanilla, 5 cups Flour, 2 teaspoons Baking Powder

1 teaspoon Salt

FOR COOKIE ICING:

Confectioner's Sugar, Vanilla, Milk, Food Coloring

Preparation Instructions:

1. Cream together butter and sugar. Add eggs one at a time, then add vanilla.

2. In large bowl, mix flour, baking powder and salt.

3. Pour cream mixture into flour mixture and mix well.

4. Chill for at least 2 hours.

5. Roll out at least 1/4 inch thick and cut out shapes with cookie cutters.

6. Place on greased cookie sheet and bake at 400 until golden brown.

7. Ice, decorate and enjoy.

For sugar cookie icing:

(Sorry, I don’t measure the icing ingredients out. I just make it.)

1. Pour powdered sugar into a bowl.

2. Add milk, pouring small amounts in at a time, stirring after each addition..

3. Once it is the thickness you want, add a few drops of food color and a splash of vanilla.

TIP: To get the perfectly iced cookie like the ones above, take the cookie and place it in the icing face down. Then pick it up, using a spoon to remove some of the extra icing.

Recipe Source: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/cut-out-sugar-cookies/

Christmas Butter Cookies

2 1/4 cup (560 mL) all-purpose flour

1/2 tsp (2 mL) salt

1 1/4 cups (310 mL) butter, softened

1 cup (250 mL) icing sugar

2 tsp (10 mL) vanilla extract

Instructions:

Stir together flour and salt. Cream butter; gradually beat in sugar and vanilla extract. Add dry ingredients to creamed mixture part at a time. Proceed with one of the following variations:

Almond Crescents:

Stir 1 cup (250 mL) ground almonds into dough. Form into 1-inch (2.5 cm) balls. Shape into crescents. Place on ungreased baking sheets. Bake one dozen at a time in 350 °F (180 °C) oven 12 to 15 minutes. Cool. Drizzle with melted semi-sweet chocolate.

Makes 6 dozen cookies.

Chocolate Buttons:

Stir 1-1/2 cups (375 mL) chopped toasted hazelnuts into dough. Form into 3/4 inch (18 mm) balls. Place on ungreased baking sheets. Bake one dozen at a time at 325 °F (160 °C) oven for 10 to 12 minutes. Cool. Fill indentation with melted semi-sweet chocolate.

Makes 9 dozens cookies.

Nice & Nutty Pecan Balls:

Stir 1-1/2 cups (375 mL) finely chopped toasted pecans into dough. Form into 1-inch (2.5 cm) balls; roll in ground pecans to coat, if desired. Place on ungreased baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Garnish with melted semi-sweet chocolate.

Makes 6 dozen cookies.

Mini Chips Shorties:

Stir 1-1/2 cups (375 mL) miniature chocolate chips into dough. Form into 1-inch (2.5 cm) balls. Place on ungreased baking sheets; flatten slightly in criss-cross pattern with fork. Bake one dozen at a time in 325 °F (160 °C) oven 11 to 12 minutes. Cool.

Makes 6 dozen cookies.

Chocolate Nut-Tipped Logs:

Form dough into 1-inch (2.5 cm) balls; shape into 2-inch (5 cm) long cylinders. Place on ungreased baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Cool. Dip ends in melted semi-sweet chocolate; then in finely chopped nuts.

Makes 6 dozen cookies.

Orange Walnut Crisps:

Stir 1 cup (250 mL) finely chopped toasted walnuts and 1 tbsp (15 mL) grated orange peel into dough. Form dough into 1/2-inch (12 mm) balls. Place on ungreased cookie sheets; flatten to rounds about 1-inch (2.5 cm) in diameter with flat bottomed glass dipped in sugar. Bake 2 dozen at a time in 325 °F (160 °C) oven 10 minutes. Cool. Dip half of each cookie into melted semi-sweet chocolate.

Makes 12 dozen cookies.

Recipe Source: http://www.dairygoodness.ca/recipes/christmas-butter-cookies

Eggnog Shortbread



1 cup unsalted butter, room temperature

1/2 cup icing sugar

1 1/2 tsp rum extract, or 2-3T rum

3/4-1 tsp grated nutmeg

1/2 tsp salt

1 3/4 cups all-purpose flour

1. Cream butter until fluffy, beat in sugar and rum extract.

2. Mix flour, nutmeg and salt in small bowl.

3. Beat into butter a little at a time.

4. On a lightly floured surface, roll out dough to 1/4″ thickness (flour the rolling pin too, this dough is very sticky!).

5. Cut into whatever shapes you like, place 1″ apart on cookie sheets lined with parchment paper and refrigerate for 10 minutes (to avoid spreading).

6. Bake in 325°F oven for about 15 minutes, or until just the bottoms start to turn a golden brown. You don’t want too much color…well, if you are my husband, you will put them in for 20 minutes or more until they are brown and crispy. Apparently they’re better that way.

7. *Optional* Melt 1 cup of white chocolate dipping wafers in a double boiler. Dip half of completely cooled cookies in chocolate and lay on wax paper to set.

Recipe Source: http://guiltykitchen.com/2009/12/20/christmas-baking-2009-part-ii/

Christmas & Holiday Butter Cookies

This is a Holiday Butter Cookie from the "Cookie Press", an old tried and true recipe that always works. It holds its shape, stores nicely and just feels like the Holidays when you bite into one of these.

Ingredients:

1/2 cup butter softened

1/2 cup Crisco softened

3/4 cup sugar

1 egg

Food coloring

2 1/4 cups flours

1/4 teaspoon baking powder

1/8 teaspoon almond extract or vanilla

Colored sugar crystals

Method:

Preheat oven to 375 degrees. Using an electric stand mixer cream butter & shortening until fluffy-beat in sugar. Add egg & few drops of food coloring - mix well. Sift flour, baking powder & salt. Add half of the flour mixture to the butter mixture & blend until smooth. Fill the cookie press with dough & select disc (wreath for Xmas). Form the cookies on ungeased cookie sheets & decorate with colored crystals or cherry. Bake 10-12 minutes. Remove & cool on wire racks.

Recipe Source: http://www.christonium.com/culinaryreview/Christmas_and_Holiday_Butter_Cookies