Big Batch Kris Kringle Cookies Food

BIG-BATCH KRIS KRINGLE COOKIES

Steps:

• Heat oven to 375ºF.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

KRINGLE (COOKIES)

Steps:

• Cream butter and sugar add egg and villa and beat well.
• Add sour cream and mix well.
• Sift together baking soda, powder and flour.
• Add to creamed mixture and mix well.
• Chill overnite.
• Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
• Form into a "Figure 8" shape on a parchment-lined cookie sheet.
• Bake at 375° for 10 minutes or until lightly browned.
• Remove and cool completely.

KRIS KRINGLE COOKIES

Steps:

• Cream butter and sugar, then add eggs.
• In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
• Add small bowl contents to creamed contents.
• Sift flour into mix and combine.
• Chill.
• Roll out on floured board.
• Cut out cookies with cookie cutters.
• Place on greased cookie sheet.
• Bake at 400 for 8-12 minutes.
• Use butter cream frosting to ice.

BIG BATCH KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

KRIS KRINGLE SUGAR COOKIES

Steps:

• Cream butter and sugar together until light yellow.
• Add eggs and vanilla. Beat until fluffy.
• Add baking powder and salt. Stir until mixed.
• Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
• Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
• Chill overnight in the refrigerator until firm.
• Roll out on a floured surface and cut with cookie cutters.
• Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
• Frost with you favorite frosting.