Christmas Cookies Frosting Recipe Recipes Recipe For Zucchini

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SANTA'S CHRISTMAS COOKIES



Santa's Christmas Cookies image

Provided by Nancy Fuller

Categories     dessert

Time 2h35m

Yield 2 dozen cookies

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional
1/4 cup meringue powder
8 cups sifted confectioner's sugar

Steps:

  • In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
  • Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
  • Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
  • Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
  • Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
  • Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

CHRISTMAS COOKIE CUT OUTS



Christmas Cookie Cut Outs image

A family tradition and favorite. These cookies are great with and without frosting, but we prefer with.

Provided by KATHARINENOLA

Categories     Desserts     Cookies     Sugar Cookies

Time 10h40m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 pinch ground cinnamon
1 cup butter, softened
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
4 cups confectioners' sugar
½ cup butter, softened
1 tablespoon vanilla extract
¼ cup milk
2 drops any color food coloring

Steps:

  • Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
  • Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
  • Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 40.7 g, Cholesterol 54 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 144.7 mg, Sugar 28.3 g

FROSTED ZUCCHINI COOKIES



Frosted Zucchini Cookies image

Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. -Michele Bretz-Hysong, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cloves, optional
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

MAMA'S DELICIOUS SUGAR COOKIES AND BUTTERCREAM FROSTING



Mama's Delicious Sugar Cookies and Buttercream Frosting image

These cookies are good without the frosting, but taste FANTASTIC with the frosting. These can be made for any occasion and are always elegant, yet casual. (depending on how you decorate them) I promise that you will love this recipe just as much as I do. Work best with cookie cutters.

Provided by Chef H

Categories     Dessert

Time 8m

Yield 30 cookies

Number Of Ingredients 12

1 cup shortening
1 cup sugar
3 eggs, beaten
1 tablespoon baking soda
2 tablespoons milk
3 cups flour
1/8 teaspoon salt
1 teaspoon vanilla, and or 1 teaspoon nutmeg
3 cups powdered sugar
6 tablespoons butter
1 1/2 teaspoons vanilla
2 -3 tablespoons milk (depending on how thick you like it)

Steps:

  • Cookie directions:.
  • Flour cutting board well.
  • Roll out 1/3 of dough out at a time (if using cutouts).
  • If not using cutouts, roll into small balls and place onto a large cookie sheet.
  • If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
  • Bake at 350°F for about 8-10 minutes, or until slightly browned.
  • Wait until cooled to put frosting on.
  • Frosting directions:.
  • Mix powdered sugar and butter.
  • Stir in milk and vanilla.
  • Beat until frosting is smooth and of spreading consistency.
  • Yield: frosting makes enough to frost a 9 by 13-inch cake.

Nutrition Facts : Calories 208.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 27.5, Sodium 159.7, Carbohydrate 28.3, Fiber 0.3, Sugar 18.5, Protein 2

CHRISTMAS CASSEROLE COOKIES I



Christmas Casserole Cookies I image

This is a good way to use up leftover ingredients from Christmas baking. The amounts of dates, nuts and coconut can be varied - just use a total of 3 cups.

Provided by Peggy McCormack

Categories     Desserts     Cookies

Time 50m

Yield 25

Number Of Ingredients 7

2 eggs
1 ¼ cups white sugar
1 cup coarsely chopped walnuts
1 cup chopped dates
1 teaspoon vanilla extract
1 cup flaked coconut
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 16.9 g, Cholesterol 17 mg, Fat 5.9 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 6.6 mg, Sugar 15 g

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