Santa Heart Cookies Recipe 445 Food

SANTA SUGAR COOKIES

Steps:

• Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.

SANTA HEART-SHAPED COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
• Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
• Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.

SANTA'S CHRISTMAS COOKIES

Steps:

• In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
• Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
• Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
• Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
• Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
• Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

SANTA HEART COOKIES RECIPE - (4.4/5)

Steps:

• Prepare sugar cookie mix according to cut out cookie directions found on the cookie mix package. Roll out dough to ¼ inch thickness and cutout Santa faces using heart shaped cookie cutter. Bake as directed. When cookies have cooled, use red and white cookie Icings to make Santa's hat and beard. Allow icing to dry for 1 hour before continuing. Once icing has set, out line beard and hat with white cookie icing and sprinkle on snow crystal decors. Pipe eyes with black cookie icing and use holly berry decors for nose.

SANTA COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
• Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
• Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
• Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
• Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat."

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.