1 1/2 cups powdered sugar
1 cup unsalted butter softened
1 tsp pure vanilla extract
1 tsp almond extract
1 egg
3 cups flour
2 tsp baking powder
cookie cutter star-shaped
16 oz container white icing ready-made
red sugar crystals
1 tube black gel icing
18 - 20 candies cinnamon or red mini candy-coated chocolate
1/2 cup mini marshmallows
- In a large mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and egg.
- Stir flour and baking powder together and add to wet ingredients.
- Mix until just combined then flatten the dough into a disc.
- Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.
- Unwrap the dough and roll out on a lightly floured surface about ¼" thick.
- Cut as many stars as possible from the dough, dipping the cookie cutter in flour before cutting each cookie.
- Remove the scraps then transfer the stars onto prepared cookie sheets.
- Shape the scraps into a cohesive ball, add more dough then continue to roll and cut until no dough remains.
- Prior to baking, bend one tip of each star over slightly to form Santa’s hat.
- Bake each batch of cookies 7–8 minutes then allow them to cool completely before decorating.
- To decorate, coat the top of each cookie completely in white icing.
- Don’t worry about making it smooth—the more swoops and swirls the better!
- Sprinkle or dip the ‘hat’ in red sugar crystals, being careful not to get any on other areas.
- Use a butter knife to scrape the icing from a small area under the hat for Santa’s face.
- Place 2 small dots of black gel icing in the area where the icing has been removed then place a red candy on the face to form a nose.
- Add a small dab of white icing to one side of a mini marshmallow and place it on the end of the hat to make a pom-pom.
- Repeat with all remaining cookies.
- Enjoy!
Recipe: Everyday Dishes
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