Christmas Butter Cookies With Sprinkles Food

CHRISTMAS BUTTER COOKIE CUTOUTS

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
• Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
• Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
• In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
• Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

CHOCOLATE CHIP COOKIES WITH SPRINKLES

Steps:

• Pre-heat oven to 350 degrees.
• In a large bowl, beat the butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla.
• In a food processor place the oats and process until finely ground.
• Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture.
• Stir chocolate chips, nuts and sprinkles.
• Roll into 1-1/2 inch balls and place on ungreased baking sheet. Flatten out slightly with a glass.
• Bake for 12-14 minutes or until golden brown. Remove and let cool on wire racks.

CREAMY CHRISTMAS BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease 2 cookie sheets.
• In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
• Add the egg and mix well.
• In a separate bowl, mix together the flour, soda, cream of tartar, and salt. Add to the butter mixture and mix at low speed until well combined.
• Shape the dough into 3/4-inch balls. Arrange the balls 2-inches apart on the cookie sheets. Flatten each ball with a fork as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar. Sprinkle tops of the cookies with colored sanding sugar.
• Bake 8-10 minutes or until lightly colored around the edges. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.