Christmas Cookie Sticks Food

COOKIE STICKS

Steps:

• In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

CHRISTMAS COOKIE STICKS

Steps:

• Mix powdered sugar, butter, soft drink mix, vanilla and egg in large bowl with spoon. Stir in flour and cream of tartar. Cover and refrigerate at least 30 minutes.
• Heat oven to 375°F. Divide dough into 20 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 9 minutes or until firm. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Spread tips of cookies with frosting. Sprinkle with candies.

SPARKLING VANILLA CHRISTMAS COOKIES

Steps:

• Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
• Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
• Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.