Time 1h45m Number Of Ingredients 12 Steps:
Cream together butter and sugar in the bowl of a standing mixer. Add vanilla and eggs and beat until combined. Add flour, baking powder and salt and beat until combined. Divide dough into two equal portions. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or overnight. Preheat oven to 350 degrees F. Line two to four large baking sheets with parchment paper, set aside. Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies). Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets. Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total). Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream. Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with second disc of dough. Combine all frosting ingredients in a medium bowl and whisk to combine. Start with 2 TBS milk and increase until your desired consistency is achieved. If using food coloring, separate frosting into smaller bowls and add food coloring to your liking. Place each color in a disposable piping bag fitted with your tip of choice. Once cookies are completely cooled, decorate cookies. Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process. Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
Time 40m Yield 1-1/2 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the cookie mix, flour, cinnamon, nutmeg and cloves. Add butter and egg; mix well. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 3-in. stocking-, wreath- and angel-shaped cookie cutters. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In large bowl, whisk the confectioners’ sugar, milk and extract. Tint as desired with food coloring; spread over cookies. Decorate as desired with sprinkles, glitter and coconut. Let stand until set. Store in an airtight container.
Yield 36 Number Of Ingredients 7 Steps:
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yield Makes up to 6 dozen cookies, depending on the size Number Of Ingredients 17 Steps:
Sift the flour with baking powder and salt in a medium-sized bowl. Using an electric mixer, cream the butter for a full minute, then add the sugar and beat at medium speed until light, about 5 minutes. Beat in eggs and vanilla until fluffy and very light, another 2 to 4 minutes. With a wooden spoon gradually work the flour into the creamed mixture. Divide the dough into two portions and wrap in waxed paper or plastic wrap. Refrigerate until firm, at least several hours or overnight. Heat the oven to 400°. On a floured surface, roll out the dough to 1/4 inch thick, using more flour for the rolling pin, sprinkled on the dough, and additionally on the floured surface as needed to prevent sticking. Cut into desired shapes with cookie cutters and place on cookie sheets. This dough works beautifully if gathered and rerolled; if it gets too soft, chill for about 15 minutes. Refrigerate or freeze the cut-out cookies on their baking sheets for 10 to 15 minutes so they will retain their firm edges as they bake; if you’re in a hurry, go ahead and bake the cookies immediately. Bake for 5 to 8 minutes or until cookies are puffed and only just barely starting to brown at the edges: Start with the shortest amount of time and watch carefully, especially with very small cookies. As the cookies are fragile right out of the oven, let cool slightly before moving to a wire rack to cool completely. When cool, glaze and decorate as desired. Makes up to 6 dozen cookies, depending on the size. This recipe can be easily doubled or tripled. Whisk the egg white and salt until loosened and beginning to foam. Add oil, confectioners’ sugar, and cream gradually and whisk, adding more sugar and cream until the glaze is of spreading consistency: You want it to be thin enough to spread easily over the cookies to their edges, but not so thin it runs off the sides. Using an offset spatula or a smooth table knife, spread the glaze over each cookie, filling in the shape to its edges. While the glaze is wet, you can decorate the cookies with colored sprinkles, or leave the glaze plain, let dry, and add more decoration with Royal Icing. Before you start, make sure that all utensils and containers are clean and grease-free. Have ready several small containers for dividing the icing and tinting it with different colors, if desired. You will need to keep the royal icing covered with a damp cloth, plastic wrap, or tight fitting lid or it will dry out. Royal icing will keep, tightly covered, in the refrigerator for about one week. This recipe is proportioned for the firmest-textured icing; adjust the texture with the addition of water or sugar as explained below. If using egg whites, combine the egg whites, cream of tartar, and sugar and beat until the icing is thick and holds billowy peaks, about 6 to 8 minutes. Add glycerin for extra shine, if desired. If using meringue powder, whisk the meringue powder and sugar together in the bowl of an electric mixer. Add the water and beat on low speed for about 5 minutes, until icing is thick and holds billowy peaks. Don’t overbeat or the icing texture will become hard to work with. Add glycerin for extra shine, if desired. To adjust the consistency of icing: To thicken, add sifted confectioners’ sugar a spoonful at a time, whisking thoroughly until you reach the desired consistency. To thin, add warm water a few drops at a time, mixing with a spoon. Piped outlines and details require the thickest icing; flows of color over a whole cookie or in sections can be somewhat thinner. Royal icing hardens very quickly when exposed to air, so cover with a damp cloth, plastic wrap, or container lids when not in immediate use. Divide the icing into separate containers for each color to be used. Tint the icing with small amounts of food coloring until it reaches the color desired. To use, icing can be spread onto cookies with an offset spatula or table knife-even painted on with small, previously unused paintbrushes, such as the ones that come in a child’s paint box-or it can be piped through a pastry bag and tips. For simple, plain outlines, use a zipper plastic bag with a tiny hole cut from one corner. Makes about 3 cups of icing.
Time 32m Yield 20 servings, 1 cookie each Number Of Ingredients 8 Steps:
Heat oven to 350°F. Process nuts in food processor until finely ground. Add flour, dry pudding mix, sugar and baking powder; pulse until blended. Add cream cheese and butter; process just until blended. With food processor running, add egg through feed tube at top of processor, processing until blended. (Dough might look crumbly.) Place dough on lightly floured surface; knead until smooth. Divide dough in half. Roll out one portion on lightly floured surface to 1/4-inch thickness; cut into assorted shapes using 3-inch cookie cutters, rerolling scraps as necessary. Place cutouts, 1 inch apart, on baking sheets sprayed with cooking spray. Repeat with remaining dough. Bake 10 to 12 min. or until edges are lightly browned. Cool 3 min. Remove to wire racks; cool completely.
Time 22m Yield 20 cookies, 20 serving(s) Number Of Ingredients 6 Steps:
Cream butter and sugar. Beat in egg and vanilla. Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition. If the dough is too stiff, add water one tsp at a time. Do not chill the dough. Divide dough into two balls. Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick. Cut out cookies. Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used). Frost & enjoy!
