Holiday Inception Cookies Food

HOLIDAY SWEATER COOKIES

Steps:

• Cookies:.
• In a large bowl, whisk together flour, baking powder, and salt and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and gradually add in flour mixture until dough is just combined.
• Turn dough out of bowl and divide in half. Form into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
• Preheat oven to 325 degrees. Remove one disk of dough from refrigerator and allow to temper slightly, 10-15 minutes. On a lightly floured work surface, roll out dough to just under 1/4" thick, adding more flour as needed to prevent dough from sticking. Cut out cookies using desired cutters and transfer to parchment-lined sheet trays. Reroll scraps once, and cut out any additional cookies. Transfer sheet trays to refrigerator and chill until very firm, at least 30 minutes (or to the freezer, for 15 minutes). Repeat with remaining dough.
• Bake cookies, rotating sheets halfway through, until edges are just golden, 14-16 minutes. Allow to cool completely on sheet trays set on wire cooling racks before decorating.
• Royal Icing:.
• In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and beat on low speed until smooth and opaque, about 7 minutes. Icing should have the consistency of glue, and ribbons should disappear in 15-second intervals. If icing is too thick, add water 1 teaspoon at a time until proper consistency is reached; if icing is too thin, add additional confectioners sugar 1 tablespoon at a time until proper consistency is reached. If desired, tint icing with gel paste food coloring before transferring to piping bags or plastic squeeze bottles for decorating.

HOLY CRAP THESE ARE AMAZING COOKIES

Steps:

• Preparation:.
• Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.
• Remove from heat and stir in the whole jar of peanut butter. Mix well.
• Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
• With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
• Put the chocolate in a small bowl and melt in the microwave for about thirty seconds. Stir until smooth.
• Drizzle the melted chocolate over the cookies.

HOLIDAY INCEPTION COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
• In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients until just combined. Stir in chocolate chips.
• You can use an ice cream scoop, but I think your hands work best. With your hands scoop out some cookie dough and press an oreo on top of it. Then take some more cookie dough and place on top. Press the sides of the cookie dough together and ball it up so that it covers the oreo.
• Place onto parchment lined baking sheets and bake cookies for approximately 15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
• This makes some epically huge cookies. Usually I cut them in half because then you can see the cookie within the cookie and its a more typical portion.