Christmas Sugar Cookie Pie Food

CHRISTMAS SUGAR COOKIE PIE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, 1/2 cup softened butter and egg with spoon until soft dough forms. Stir in candy sprinkles. Press dough in bottom of pie plate.
• Bake 33 to 38 minutes or until center is set and edges are golden brown. If needed, cover edges of cookie with foil to keep from overbrowning. Cool completely, about 1 1/2 hours.
• In medium bowl, beat powdered sugar, 3 tablespoons softened butter, the vanilla and 3 teaspoons of the milk with electric mixer on low speed until smooth and creamy. If necessary, add additional milk to make frosting easy to spread.
• Spread frosting over cookie pie. Decorate top of frosted cookie as desired with assorted holiday candies. To serve, cut into wedges.

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

THE BEST CHRISTMAS SUGAR CUTOUT COOKIES

Steps:

• Sift together flour and baking powder in separate bowl.
• In second bowl, beat together sugar and egg until it becomes lemon-colored.
• Add butter, orange juice and vanilla.
• Mix until thoroughly incorporated.
• Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
• Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
• When ready to roll, set oven to 400 deg F.
• Cover baking sheets with parchment paper (can be reused from batch to batch).
• Sprinkle powdered sugar onto rolling surface as you would flour.
• Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
• Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
• Once baking sheet is full, place into oven and set timer for 6 minutes.
• Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
• When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
• Cool to room temperature and frost with favorite frosting.
• If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
• 1 cup confectioners sugar.
• 2 tsp milk.
• 2 tsp light corn syrup.
• 1/4 tsp vanilla.
• food coloring.

CHRISTMAS SUGAR COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in dry pudding mix, egg and vanilla. Gradually add flour mixture, mixing well after each addition. Transfer dough to lightly floured surface; mix with your hands until ingredients are well blended and come together to form smooth ball.
• Divide dough into four pieces; roll each into ball. Flatten each into disk. Roll out dough, one disk at a time, on lightly floured surface to 1/4-inch thickness; cut into Christmas shapes with 2-inch cookie cutter, rerolling scraps as necessary.
• Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
• Mix powdered sugar, meringue powder and water until blended. Spoon into separate bowls to match desired number of colored frostings. Tint frosting in each bowl with desired food coloring(s). Spoon frosting from one bowl into piping bag fitted with small piping tip, such as a number 2, 3, or 4. Repeat with remaining frostings to fill additional piping bags fitted with piping tips.
• Use piping bags to pipe line of frosting around edge of each cookie, then gently squeeze additional frosting back and forth over top of cookie to cover with frosting. Decorate with sprinkles as desired. Let stand until frosting is firm.

CHRISTMAS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over cookies.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

CHRISTMAS SUGAR COOKIES

Steps:

• 1. Sift together flour, baking powder, and salt.
• 2. Cream butter, add sugar gtadually umtil light and fluffy, add egg, vanilla, and milk.
• 3. Add dry ingredietns, mixture will be stiff. I really appreciate my stand mixer now because it stands up to the stiffer doughs, not like my whimpy hand mixer.
• 4. Divide dough in half, wrap in plastic wrap and put in fridge for at least 1 hour.
• 5. When ready to roll out, preheat oven to 375 degrees.
• 6. Take out one dough ball and leave other in fridge until ready for it.
• 7. I can't tell you how thin to roll out. Thinner cookies are more cruspy, thicker ones are softer. I can tell you that if you are going to make filled ones, make a double batch, because each cookie requires 2 cookies.
• 8. To make filled cookies, place one cookie on a cookie sheet sprayed with non stick spray.
• 9. Put a rounded teaspoon of strawberry jam in the middle.(Or jam that you like)I put in my home made strawberry jam that I made in June.
• 10. Put another sugar cookie on top, and seal with the tines of a fork all around.
• 11. Bake in a preheated 375 degree oven for 8 to 10 minutes

CHRISTMAS SUGAR COOKIES

Steps:

• Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
• Stir in flour, baking soda and cream of tartar.
• Cover and refrigerate 2 to 3 hours.
• Heat oven to 375 degrees F.
• Lightly grease cookie sheet.
• Divide dough in half.
• Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
• Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.