Cookies And Cream Stuffed Santa Bellies Recipes

SANTA'S STUFFED BELLY COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. round cutter. Using a floured 3-1/2-in. round cutter, cut centers out of three-fifths of the cookies to make window cookies. Reroll and use dough trimmings. Place solid and window cookies 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For royal icing, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Tint with red, white, black and gray food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost half of solid cookies with red icing; using a pastry bag, pipe them with belts, buckles and trim. Pipe white icing around edges of window cookies and remaining solid cookies so they will adhere. On each solid cookie, layer three window cookies; fill opening with M&M's. Top with a red-frosted cookie. Repeat with remaining cookies. Let stand at room temperature several hours until frosting is dry and firm. Store in an airtight container.

COOKIES & CREAM-STUFFED COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Take a golf ball-size handful of cookie dough and press it flat.
• Place a sandwich cookie in the center, then fold the cookie dough around the edges, making sure there are no gaps. Press and shape the dough around the cookie, then repeat with remaining dough and cookies.
• Place them on a parchment paper-lined baking sheet, and bake for 14 minutes.
• Enjoy!

SANTA CLAUS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; 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 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.

SANTA'S SURPRISE COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Press a candy bar into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 325° for 10-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate candies and shortening; stir until smooth. Drizzle over cookies. Let stand until set.