SANTA CLAUS SUGAR COOKIES
I've used this recipe for almost 40 years and love it because it's a little different than most. My mom always made Santa cookies, and we'd put them into little clear bags tied with ribbon to hang on the tree.-Ann Bush, Colorado City, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 56mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
SANTA CLAUS COOKIES
Store-bought peanut butter sandwich cookies become jolly Santas with white chocolate, colored sugar, mini chips and red-hot candies. -Mary Kaufenberg, Shakopee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 cookies.
Number Of Ingredients 6
Steps:
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.
Nutrition Facts : Calories 117 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
SANTA'S CHRISTMAS COOKIES
Provided by Nancy Fuller
Categories dessert
Time 2h35m
Yield 2 dozen cookies
Number Of Ingredients 12
Steps:
- In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
- Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
- Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
- Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
- Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
- Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.
SANTA CLAUS COOKIES
Our Christmas just wouldn't be complete w/o these Santa Claus Cookies. The recipe is from my 1982 Betty Crocker Christmas Cookbook.
Provided by Cindi M Bauer
Categories Cookies
Time 10m
Number Of Ingredients 15
Steps:
- 1. Mix granulated sugar, shortening, milk, lemon peel and egg.
- 2. Stir in flour, baking powder, baking soda and salt.
- 3. Heat oven to 400 degrees.
- 4. Shape dough into 1-1/4 inch balls.
- 5. Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.
- 6. Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.
- 7. Spread cookie with small amount of Creamy Frosting.
- 8. Sprinkle top third of cookie with red sugar (to make Santa's cap).
- 9. Press on miniature marshmallow for tassel of cap.
- 10. Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.
- 11. Sprinkle bottom third with either flaked or shredded coconut, for the beard.
- 12. Frost and decorate each cookie before starting another.
- 13. Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency. (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)
- 14. Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.
SANTA CLAUS COOKIES
A Cherry Chip cake mix cookie with green sprinkles. It is soft and chewy topped with a coconut cream cheese frosting. I whipped these up for my daughter's preschool class. They are sweet and tasted just like Christmas! I let my 4 year old name them. Very easy to make, good tasting and festive!!!
Provided by Leahcooks
Categories Dessert
Time 25m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- COOKIES: Mix cake mix, eggs, oil and sprinkles in a bowl.
- Roll into 1 inch balls and place on a cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Let cool completely before frosting.
- ICING: Mix sugar, cream cheese, vanilla and coconut in a bowl until well blended using a rotary beater.
- Frost cooled cookies and enjoy.
Nutrition Facts : Calories 138.8, Fat 9.6, SaturatedFat 4, Cholesterol 28, Sodium 44.1, Carbohydrate 12.1, Fiber 0.2, Sugar 11.5, Protein 1.4
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