Christmas Light Cookies Food

CHRISTMAS LIGHTS COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between four bowls. Tint one red, one blue, one green and one yellow. Frost tops of cookies. If desired, sprinkle with colored sugar. Tint half of the reserved frosting gray; frost bottom of cookies. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

EASY CHRISTMAS LIGHT COOKIES

Steps:

• Whisk the flour, baking powder and salt together in a medium bowl and set aside.
• Using a mixer, beat butter and sugar together until light and fluffy in a large bowl. Add in the egg and vanilla and combine. Stir in your dry ingredients from the medium bowl.
• Shape dough into a flattened ball and wrap in plastic wrap. Refrigerate the dough about an hour, or until chilled.
• Preheat the oven to 325F/163C, while preheating, line 2 baking sheets with parchment paper and set aside.
• Lightly flour a clean surface and roll out your chilled dough to a quarter-inch thick. Using a cookie cutter, cut out 3" rounds and place on your lined baking sheets. Freeze for 30 minutes.
• Bake cookies 16-18 minutes, or until edges are a light golden color. Let cool completely.
• While cookies are cooling, make icing by stirring together powdered sugar, corn syrup and milk until smooth. Add milk in small increments to thin if necessary.
• Using a spoon, frost each cookie with about 1 Tablespoon of icing. Use the back of the spoon to smooth the icing in an even, smooth circle.
• Using your black decorating gel, draw you thin lines across the cookies to create a string of lights. Immediately add your M&Ms on the black line to create the colored lights. Let cookies dry and set.