Elf Belly Buttons Recipes

ELVES BELLY BUTTONS..

Steps:

• cream crisco, sugar and gelatin together.
• beat eggs in and add almond extract.mix well.
• mix remaining ingredients together and add gradually to creamed mixture -- stirring well.
• chill dough overnight.
• when ready to bake, shape dough into small balls.
• and roll in granulated sugar.
• place on greased sheet.make indentation in cookie with thumb and place red cinnamon candy or quartered maraschino cherry in deperession.
• bake at 375* for 10 minutes.

ELF COOKIES

Steps:

• Line a large baking sheet with sides with parchment paper. Set aside.
• Place the chow mein noodles in a large bowl. Set aside.
• Fill a medium sauce pot with 1- inch of water. Bring the water to a simmer.
• Place the white chocolate in a heat safe bowl and place the bowl on top of the simmering pot. Stirring constantly, melt the white chocolate. As soon as it's melted add in the maple extract and stir until smooth. Remove from heat.
• Pour the melted chocolate onto the noodles and stir to coat.
• Using a medium cookie scoop, portion out the noodles and drop onto the lined baking sheet.
• Immediately coat the noodles with sprinkles, marshmallows, and M&Ms. Place a Pop Tart piece on each.
• Drizzle sparingly with Hershey's Syrup. You don't want too much!
• Allow chocolate to set.

ELF BELLY BUTTONS

Steps:

• Cream first 3 ingredients together. Beat in eggs and almond extract. Mix remaining dry ingredients together and add gradually to creamed mixture. Chill dough overnight. When ready to bake, shape dough into small balls and roll into granulated sugar. Place on a baking sheet. Make an indentation in each cookie ball with thumb and place either a red cinnamon candy or a quarter piece of cherry in indentation. Bake at 375 degrees F for 10 minutes.

SANTA'S ELF COOKIES

Steps:

• In the bowl of a food processor fitted with blade attachment, pulse 1/2 cup confectioner's sugar and almond paste until well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining 1-1/4 cups confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out using a floured 3-1/2-in. elf cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until light golden brown and firm, 7-8 minutes. Let stand for 2 minutes before removing to wire racks to cool., For icing, in a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into thirds. Tint 1 portion of icing with red food coloring; tint second portion with desired food coloring for face. Leave remaining portion white. Place icings into piping bags fitted with fine round tips. Pipe icing onto cookies to create clothing, hat and face. While icing is still wet, place black sprinkles to create eyes. Let icing dry completely. If desired, dip a small brush into pink luster dust; tap off excess and dab onto cookies to create pink cheeks. Using leaf tip #67, pipe frosting to create ears. Using a small round tip, pipe icing to create nose. Using edible pen or round tip, draw mouth. Place chocolate frosting into a piping bag fitted with #14 star tip; pipe along top of face and rim of hat to create hair. Store in an airtight container.

BELLY BUTTONS

Steps:

• Preheat oven to 250.
• On a cookie sheet, lay out your pretzels in a single layer.
• Unwrap and put a hershey kiss in the center of each pretzel.
• Bake for 2-3 minutes.
• Take out and immediately press a single M&M into the center of each melty kiss.
• Chill for 10 minutes.

ELF COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4x3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges are golden brown, 7-9 minutes. Remove to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into portions and tint as desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. , Frost and decorate cookies as desired with assorted sprinkles and candies; add almonds for ears.