dime sized dollop of icing to \"glue\" it to a
ars are cooling, make caramel icing.
Put 1/4 cup
nch thick.
Using desired cookie cutter, cut out desired shapes
inside the edge of each cookie to resemble antlers; press pretzels
In a large bowl, cream together the butter, shortening, and vanilla.
Blend in the icing sugar, one cup at a time, beating well after each addition.
Beat in the milk and continue mixing until light and fluffy.
Keep icing covered until you are ready to decorate the cookies.
or thinner) thick.
Make icing; icing should be ready once cookies
ven to 350 degrees. Line cookie sheets with parchment paper.
.
Prepare ungreased baking/cookie sheet/s.
In a
ecorative shapes with Christmas-themed cookie cutters. Transfer all the dough
roll into a log shape that is approximately 8 inches long
side down on cookie sheet, doing that carefully so that the cake doesn
ugh and smooth any wrinkles that form.
Cut and patch
Preheat oven to 300 degrees.
Combine all ingredients.
Drop spoonfuls of dough onto greased cookie sheet.
Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough.
Bake 300 degrees for 20-25 minutes.
Let cool.
Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water.
Fill the indents in each cookie with icing. Icing will harden.
Enjoy!
emaining pice of dough.
ICING:
Combine sugar, corn syrup
ransfer to a rack.
Icing: whisk all the ingredients for
f the batter for the icing.
Add in chocolate chips
CHOCOLATE CRUNCH COOKIE:
Heat oven to 375.<
uty aluminum foil.
large cookie sheets.
Dremel Tool, with
until you have a dough that is neither too soft nor
buttercream in two colors, raw cookie dough balls, a template of