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Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) granulated sugar

  2. 1/2 cup(s) (1 stick) butter , softened

  3. 1 large egg

  4. 1 teaspoon(s) vanilla extract

  5. 2 cup(s) all-purpose flour

  6. 1/4 teaspoon(s) baking powder

  7. 1/4 teaspoon(s) salt

  8. Royal Icing , (see step 12) Food Coloring , (see tip) Gold dragees , (see tip) Red and green sanding sugar , (see tip) Confectioners' sugar

  9. Green metallic dust , (see tip) Ribbons and small bells ,

Instructions Jump to Ingredients ↑

  1. In medium-size bowl, with electric mixer on medium speed, beat granulated sugar and butter until light and fluffy. Beat in egg and vanilla until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder, and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap in plastic. Refrigerate dough at least 30 minutes, or overnight.

  2. When dough has chilled, heat oven to 325 degrees F. Lightly grease 2 baking sheets. Cut dough round in half.

  3. Cut 2 pieces of waxed paper the same size as baking sheets. Lightly flour waxed paper; place one sheet on counter, floured side up, then place one half of dough in center and top with other sheet, floured side down. Roll out dough half between paper to 1/8-inch thickness. Remove top piece of waxed paper from dough. Using desired cookie cutters (we used a 3 1/2-inch wreath shape, a 4-inch bell shape, and 5-inch stocking and tree shapes), cut out as many cookies as possible, leaving 1/2 inch between each shape. Remove all trimmings and press together. Invert waxed paper with cookies onto greased baking sheet and peel off waxed paper. Re-roll trimmings between floured waxed paper to cut out more shapes. Repeat with remaining half of cookie dough to fill second baking sheet. If making cookies to use as hanging ornaments, use a toothpick to pierce a small (1/16-inch wide) hole about 1/2 inch from top center of each cookie.

  4. Bake cookies 10 to 12 minutes or until just golden at edges. Cool cookies 5 minutes on baking sheets; remove to wire racks; cool completely.

  5. To decorate cookies as pictured, prepare Royal Icing. Place 1/2 cup icing in a pastry bag fitted with a small #1 writing tip; place in plastic bag to prevent icing from drying, seal, and set aside. Divide remaining icing among 3 small bowls. Tint icing in one bowl pale yellow using yellow food coloring; tint another green using green food coloring; tint the third bowl of icing red using red food coloring. Beat a few teaspoons water into colored icings until they have the consistency of house paint -- thick but runny. Cover each bowl tightly with plastic wrap until ready to use.

  6. To ice and decorate tree cookies, using a pastry brush, paint the front of cookies with a thick coat of green icing (avoid any pierced holes). Then, dip the tip of a small artist's brush in green food coloring and paint curved stripes of dark green on top of icing to create the effect of branches. Place gold dragées on points of the trees; set aside to dry.

  7. To ice and decorate stocking cookies, using a pastry brush, paint the bottom two-thirds of the front of each cookie with a thick coat of red icing; sprinkle red sanding sugar over iced part of cookies and set aside to dry. When dry, sift confectioners' sugar on top third of cookies to create the effect of white trim on stockings.

  8. To ice and decorate bell cookies, using a pastry brush, paint the front of cookies with a thick coat of yellow icing (avoid any pierced holes). While yellow icing is still wet, using icing in pastry bag, top yellow icing with loops and swirls of white icing. Scatter 12 to 14 gold dragées over each bell; set a side to dry.

  9. To ice and decorate wreath cookies, using a small artist's brush, cover cookies lightly with green metallic dust. Using icing in pastry bag, pipe random dots of white icing on wreaths; sprinkle dots with green sanding sugar. When icing on cookies is dry, sprinkle lightly with confectioners' sugar to create the effect of snow.

  10. To store cookies, arrange in a single layer in airtight container. Do not refrigerate. If cookies are to be displayed only and not eaten, they can be baked and decorated up to one month ahead, though any sprinkling of confectioners' sugar should not be done beforehand. If cookies are going to be displayed and eaten, prepare and store up to a week ahead, displaying for only a few hours before eating.

  11. If desired, attach ribbons and bells to hang ornaments from tree.

  12. Royal Icing: In large bowl, with electric mixer on low speed, beat one 1-pound package confectioners' sugar, 3 large egg whites (if cookies are to be eaten, do not use egg whites; use meringue powder and follow package directions for Royal Icing-see Note), and 1/2 teaspoon cream of tartar until mixed. Increase speed to high and beat until very thick and fluffy -- about 5 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 2 cups.

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