Epiphany Christmas Cookies Aka Wisemen Gifts Recipes

SANTA AND ELF CHRISTMAS COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well., Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle., For Santas: On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps. Cut into 8 wedges., Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold., For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats., Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down., Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes. Remove from pans to wire racks to cool completely., To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form., Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired. Let stand until set. Store in an airtight container.

EPIPHANY / CHRISTMAS COOKIES AKA: WISEMEN GIFTS

Steps:

• Combine butters and sugars until light and fluffy.
• Add eggs one-at-a-time and blend well, then add vanilla.
• In a large bowl, mix dry ingredients, add to butter-egg mixture, mixing well to blend.
• Cover dough; chill for 2-3 hours.
• Unwrap chocolates (hide them from the kids and practice restraint in snitching!).
• Preheat oven to 325. Grease two cookie sheets.
• Divide dough into 1 tablespoon pieces, roll into a ball and flatten in hand.
• Place one piece of chocolate candy in center, pull cookie dough up and around, forming a ball shape.
• Place on cookie sheet and bake for 12 minutes. Cool on wire rack.
• Divide cooled cookies into three equal sets. Using a cake decorator "writing" tip OR a zipper bag with the corner cut off, filled with butter cream frosting, decorate the tops of the sets as follows:.
• Set 1 over each cookie: spiral around the top; immediately sprinkle with one of the colored sugars.
• Set 2 over each cookie: make a stylized flower shape (like a daisy or a posy); sprinkle with one of the other colors.
• Set 3: make a criss-cross woven shape; sprinkle with remaining colored sugar.
• Set cookies aside in a single layer to dry.
• Store in covered container with waxed paper between layers.
• SERVING: Include some of each color and remember the wonderful gifts of love presented to Jesus by the magi from the East. And what gift have YOU given to the Lord?.
• BRILLIANT IDEA: Place the Reeses right side up for one shape and upside down for another. DOVE bars are simply the B-E-S-T and shouldn't be squandered on wishy-washy chocolate lovers.