Melt white chocolate in double boiler. Dip one end of each cookie in chocolate. Place on wire rack. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one white chip off center on hat for pom-pom. Let stand until set. Dip other end of cookie in white chocolate for beard, leaving center of cookie uncovered. Place on wire rack. With a dab of melted chocolate on the uncovered part of cookie, attach mini chocolate chips for eyes and red hot candy for nose. Place on wax paper until set. Yields 32 cookies.
Cut 2 slices of cookie dough (1/4-inch thick).
Cut one slice into 3 pieces.
Center piece should be a triangle.
Arrange pieces on cookie sheet.
Add chocolate chips for eyes and bake according to directions on the package.
Use the icing to add whiskers, hat, fur and tassel.
Red hots make a great nose and icing covered with red sprinkles create Santa's hat.
o cut out shapes. Place cookies 1 1/2-2 inches
Mix all ingredients.
Form 2 rolls.
Roll each in coconut. Wrap in waxed paper.
Chill.
Cut into slices.
Bake at 375\u00b0 for 12 minutes on ungreased pan.
Cream the butter and sugar together.
Add the egg and the vanilla and almond extracts. Beat well.
Sift together the flour and the baking powder. Add to the liquid mixture slowly, mixing until smooth.
Do not chill the dough!
Force through the cookie press.
Decorate with colored sugar crystals before baking.
Bake at 400 degrees F for 8-10 minutes.
You can add food coloring to the dough before making cookies if you'd like. Green Christmas Trees and Red Hearts look very nice on Santa's plate!
Spread red icing over top 1/3 of cookie.
Press 1 mini marshmallow below the edge corner of the icing to make a santa hat.
Sprinkle and press coconut flakes beside marshmallow to complete santa hat.
Press two chocolate chips for the eyes, and a red hot for the nose.
Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard.
Serve and enjoy!
aking sheets and 5-inch Santa face cookie cutter with cooking
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
n wire racks.
For santa's hat, sprinkle red sugar
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Heat oven to 350 degrees F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
To make frosting, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
Place frosting in resealable food- ...
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.