Santa Cookies Food

DECORATED SANTA COOKIES RECIPE

Steps:

• In a large mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and egg. Stir flour and baking powder together and add to wet ingredients. Mix until just combined then flatten the dough into a disc. Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper. Unwrap the dough and roll out on a lightly floured surface about ¼" thick.
• Cut as many stars as possible from the dough, dipping the cookie cutter in flour before cutting each cookie. Remove the scraps then transfer the stars onto prepared cookie sheets. Shape the scraps into a cohesive ball, add more dough then continue to roll and cut until no dough remains.
• Prior to baking, bend one tip of each star over slightly to form Santa's hat. Bake each batch of cookies 7-8 minutes then allow them to cool completely before decorating.
• To decorate, coat the top of each cookie completely in white icing. Don't worry about making it smooth-the more swoops and swirls the better! Sprinkle or dip the 'hat' in red sugar crystals, being careful not to get any on other areas. Use a butter knife to scrape the icing from a small area under the hat for Santa's face.
• Place 2 small dots of black gel icing in the area where the icing has been removed then place a red candy on the face to form a nose. Add a small dab of white icing to one side of a mini marshmallow and place it on the end of the hat to make a pom-pom. Repeat with all remaining cookies. Enjoy!

EASY SANTA COOKIES

Steps:

• Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
• Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.

SANTA CLAUS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.

EASY SANTA COOKIES

Steps:

• Freeze cookie dough at least 1 hour.
• Heat oven to 350degreesF. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart.
• Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
• In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended.
• Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.

SANTA SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F and generously butter an 8-inch cast iron skillet.
• Prepare the sugar cookie dough according to the package directions. Evenly press half of the cookie dough into the prepared skillet all the way to the edge. (Reserve the remaining dough for another use.) Bake until the top just turns golden and a toothpick inserted in the middle of the cookie comes out clean, 11 to 13 minutes. Cool in the skillet for 30 minutes. Carefully remove the cookie with a large offset spatula and place it on a cutting board.
• Cut the cookie: Heat up a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble. Let the cookie cool completely on the cutting board.
• Meanwhile, make the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water).
• Transfer a quarter of the icing to a pastry bag fitted with a small no. 13 star pastry tip.
• Color the remaining icing red using the food coloring. Transfer 1/4 cup of the red icing to a small bowl and add water, 1/4 teaspoon at a time, to thin it out (when you drizzle the icing with a spoon, the lines should disappear within 5 seconds). This will be your filling icing. Transfer to a pastry bag fitted with a small no. 3 round pastry tip. Transfer the remaining thick red icing to a pastry bag fitted with a small no. 4 round pastry tip.
• Decorate the cookie: Using the thick red icing with the no. 4 tip, pipe a 2-inch circle in the center of the cookie.
• With the same icing, pipe eight 1-inch circles overlapping the 8 cut lines, positioning them about 1 inch in from the edge of the cookie. Each cookie wedge should have 2 half circles on it.
• Fill in all the circles with the filling icing with the no. 3 tip. Sprinkle each circle with red sanding sugar to coat. If excess sanding sugar gets on the cookie, fan it away or brush it off with a small pastry brush. (Your Santas are taking shape: the wedges in the large center circle are hats; the smaller circles are mittens.)
• Place a dragee on the tip of each cookie wedge to form a small white circle in the middle of the red center circle. (These are the pom-poms on the Santa hats.)
• Pipe a white icing border around the center red circle. (This will be the bottom of the hats.)
• Working on one cookie wedge at a time and starting at the white border, pipe a white ?V? that fits snuggly between the 2 red half circles. Repeat with the remaining cookie wedges. You should have a white 8-point star surrounding the middle red circle. (You've just made 8 Santa beards.)
• Pipe a small dot of thick red icing with the no. 4 tip in the middle of each "V." (Now each Santa has a nose.)
• Finish by piping a white border around the edge of the cookie. (This is the bottom of each Santa's coat.)
• Let the icing dry before serving, about 30 minutes.

SANTA 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 and egg. Gradually add flour mixture, mixing well after each addition. Divide dough into 4 pieces; shape each into ball. Flatten slightly into disks.
• Roll out 1 disk into 6-inch round on lightly floured surface; cut into 8 wedges. Place wedges, 2 inches apart, on parchment-covered baking sheet. Repeat with remaining dough, using second baking sheet, if necessary.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended. Pour half into separate bowl; stir in food coloring. Brush cookies with glazes and decorate with candy-coated chocolate pieces to resemble Santa faces as shown in photo.