Sugar Cutout Cookies
3 C all-purpose flour (sifted)
2 teaspoons baking powder
½ teaspoon salt
2 sticks (1 C butter), at room temperature
1 C sugar
1 teaspoon vanilla
½ teaspoon almond extract
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt. Set aside.
Cream butter until fluffy, then add sugar. Cream until light and fluffy. Add egg and extracts and cream some more. Add in flour mixture and SLOWLY mix until flour is incorporated into the butter mixture, then mix for a few more seconds until you can’t see anymore flour.
Roll out dough onto lightly floured surface and cut out shapes of similar sizes. Place on parchment lined baking sheet and bake for 10 minutes. Bottoms of cookies should be barely browned.
Glaze for cookies
3 C sifted powdered sugar
3 Tablespoons light corn syrup
4 Tablespoons milk
1 teaspoon vanilla
Mix well until it is the consistency that it takes 10 seconds for “ribbons” to “melt” totally into the glaze.
Dip cooled cookies into glaze and allow to dry for about 4-6 hours before decorating.
Easy Snowman Oreo Cookies
- 8.5 ounce white fudge covered Oreo cookies look for these in the seasonal aisle of your grocery store
- 1 cup M&M candy
- 24 orange chocolate covered sunflower seeds or substitute orange mini M&Ms
- 1/2 cup white chocolate bark
- 1/2 cup milk chocolate bark
- 1/2 cup mini chocolate chips
Place cookies on a large baking sheet.
Melt white chocolate and milk chocolate according to package directions.
In separate disposable frosting decorator bags or zip top bags, add chocolate bark. Snip off a small end of the bag so you can pipe it out.
For each cookie, pipe on two dots and add mini-chocolate chip eyes.
Pipe on a dot of white chocolate in middle and add orange chocolate covered sunflower seed or mini M&M for nose.
Pipe on either side of cookie, a dot of white chocolate. Then add matching colored full-size M&Ms for "earmuffs".
With milk chocolate, pipe on a smile.
Let cookies set.
Store in an airtight container for up to one week.
Surprise Inside Sprinkle Cookies
- 1/2 cup butter at room temperature
- 1/4 cup shortening
- 1 cup sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 2 egg yolks
- 2 tsp. vanilla
- 2 1/2 cups AP flour
- 1/3 cups powdered sugar sifted
- 2 tbls. cocoa powder sifted
- 1 tbls. melted butter
- 1/4 tsp. almond extract
- 5 + oz. Red, white and green nonpareils
In a large bowl mix the butter and shortening until fluffy.
Add the sugar, baking powder and salt; mix until combined
Mix in the egg, egg yolks and vanilla until combined, scraping sides of the bowl.
Mix in the flour until combined, forming a soft dough.
Remove 3/4 cup of the dough to a small bowl and add the sifted powdered sugar, cocoa powder and melted butter. Mix well to combine
Add the 1/4 tsp. of almond extract to the remaining dough.
Measure out 1 tablespoon of almond-flavored dough and make 30 balls with the dough
Roll the chocolate dough into 30 1" balls.
Flatten the almond-flavored dough and place a chocolate dough ball in the center and mold the dough around it to make a round ball.
Roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
Bake for 10 - 11 minutes at 375 degrees.