We have some great suggestions and recipes to offer so that you can provide some yummy Christmas cookies for Santa this year.  The Christmas season brings gingerbread men, shortbread cookies, snickerdoodles, fudge, thumbprints and more – the options are endless.  Take a look at some recipes and decorating tips below.

Sugar Cookies

1 C Butter softened                 1 C Confectioner’s Sugar            1 egg      1 tsp salt                 

1 ½ tsp almond extract            1 tsp vanilla extract                        2 ½ cups flour

Frosting:

6 T butter softened                        3 C Confectioner’s Sugar            1 tsp vanilla extract                       

2-4 T 2% Milk                        optional: food coloring, décor candies

1.     In a large bowl, cream butter and confectioner’s sugar until light and fluffy.  Beat in egg and extracts.  Combine flour and salt; add to creamed mixture and mix well.  Chill 1-2 hours.

2.     Preheat oven to 375.  On a lightly floured surface, roll dough to 1/8 inch thickness.  Cut with floured 2 ½ inch cookie cutters.  Place on greased baking sheets.  Bake 7-9 minutes or until lightly browned.  Remove to wire racks to cool. 

3.     For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency.  If desired, tint with food coloring.  Frost cookies; decorate as desired.  Yield: 6-7 dozen. 

Chocolate Sandwich Cookies

96 Ritz Crackers                                    1 cup creamy peanut butter                       

1 cup marshmallow crème                        2 lbs milk chocolate candy coating

1.     Spread half the crackers with peanut butter.  Spread remaining crackers with marshmallow crème; place crème side down over peanut butter crackers, forming a sandwich.

2.     Dip sandwiches in melted candy coating, allowing excess to drip off.  Place on waxed paper-lined pans; refrigerate for 15 minutes or until set.  If desired, drizzle with additional candy coating and sprinkles.  Store in airtight container.  Yield: 4 dozen.

No matter which type of cookie you choose to make, you can add a creative touch with some of these tips. 

Stencil Your Cookies

First spread your frosting over the top of your cookie.  Place a stencil over the cookie: sprinkle colored sugar over the cut our area and carefully lift off the stencil.

Marbling

Spread a sugar glaze over your cookies and let dry.  Stir in ½ teaspoon water and ¼ cup glaze and tint with desired food coloring.  Tightly crumble a 12-inch square piece of waxed paper into a ball; lightly dip into colored glaze.  Press onto cookies; repeat until your preferred pattern is achieved. Let dry. 

Drizzling

Place your cookies on waxed paper.  Prepare a sugar glaze and stir in 1 ½ teaspoon water until smooth.  Use a spoon and drizzle over the cookies.  Let dry.

Dipping

Prepare your sugar glaze and stir in 1 teaspoon water until smooth.  Dip cookies halfway into the glaze, and let excess drip off.  Place on wax paper and let dry.

To learn more about baking or schedule an event this holiday season, call Savory Catering in Dallas, Texas

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