SANTA HAT SUGAR COOKIE CUPS
Sweet and simple sugar cookie cups, made easy with Betty Crocker™ cookie mix, get all dressed up for the season with vanilla frosting and fresh strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 11 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
- Using small paring knife, for each strawberry, carefully cut around stem into pale flesh underneath, and remove. Place strawberry stem-end down on paper towel-lined cookie sheet to dry. Repeat with remaining strawberries.
- Spoon frosting into large resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 generous tablespoon per cookie cup. Place stem end of strawberry on each frosting-filled cookie cup, and press down slightly so frosting becomes a brim for hat. Pipe a small dab of frosting on tip of each strawberry for pom-pom. Serve immediately, or store loosely covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g
SANTA SUGAR COOKIES
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 20
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
- Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g
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