SANTA'S STUFFED BELLY COOKIES
I have been seeing "surprise inside cookies" for a few years and really wanted to come up with my own version. After a little brainstorming, I came up with the idea of making Santa's belly cookies and filling them with miniature cookies. These are so much fun to give as gifts-just wrap in colored cellophane and tie with a festive ribbon. You can exchange the mini cookies for candy or anything you'd like; if desired, you can color the cookie dough red, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 stuffed cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. round cutter. Using a floured 3-1/2-in. round cutter, cut centers out of three-fifths of the cookies to make window cookies. Reroll and use dough trimmings. Place solid and window cookies 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For royal icing, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Tint with red, white, black and gray food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost half of solid cookies with red icing; using a pastry bag, pipe them with belts, buckles and trim. Pipe white icing around edges of window cookies and remaining solid cookies so they will adhere. On each solid cookie, layer three window cookies; fill opening with M&M's. Top with a red-frosted cookie. Repeat with remaining cookies. Let stand at room temperature several hours until frosting is dry and firm. Store in an airtight container.
Nutrition Facts : Calories 765 calories, Fat 25g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 502mg sodium, Carbohydrate 128g carbohydrate (87g sugars, Fiber 1g fiber), Protein 9g protein.
EASY SANTA COOKIES
Provided by Food Network
Time 3h
Yield 32 cookies
Number Of Ingredients 9
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 SLICE-AND-BAKE COOKIES
Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
- Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
- Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
- Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
- Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
- Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.
SANTA BELL COOKIES
These Santa faced, bell shaped Betty Crocker® Sugar cookies are decorated with coconut, icing, red sparkling sugar and candies - the perfect Christmas dessert for a timeless treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, stir cookie mix, butter, flour, egg and almond extract until soft dough forms. Shape dough into ball; flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 375°F. Unwrap dough; on floured surface, roll dough to 1/4-inch thickness. Cut with floured 4 3/4-inch bell-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- For each cookie, spread or pipe white icing onto bottom of bell for beard and mustache and onto top of bell for hat pom-pom; sprinkle with coconut. Pipe red icing under pom-pom for hat; sprinkle with red sugar. Use white icing to attach milk chocolate candies for eyes and cinnamon candies for nose. Use red icing for mouth and white icing for eyebrows. Let stand until set.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg
SANTA SUGAR COOKIES
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 20
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
- Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g
COOKIES AND CREAM STUFFED SANTA BELLIES
These cute cookies are a great conversation starter on a cookie tray, and the kids love 'em! If your kitchen is warm from baking all day, chill your dough for a bit before rolling it out. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter., Place half of the circles 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining circles, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 1-2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts.
Nutrition Facts : Calories 350 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 202mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
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- Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Meanwhile, slightly flatten marshmallows.
- Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened.
- Remove cookies from cookie sheets; cool completely on cooling racks. Meanwhile, separate frosting into 3 small bowls, using 1 1/4 cups to make red frosting, 1/4 cup for yellow frosting and 1/4 cup for black frosting. Add food color to each, and mix to get desired colors (red, yellow and black). Frost and decorate cookies to look like Santa’s belly, using photo as a guide.
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