SANTA'S STUFFED BELLY COOKIES
I have been seeing "surprise inside cookies" for a few years and really wanted to come up with my own version. After a little brainstorming, I came up with the idea of making Santa's belly cookies and filling them with miniature cookies. These are so much fun to give as gifts-just wrap in colored cellophane and tie with a festive ribbon. You can exchange the mini cookies for candy or anything you'd like; if desired, you can color the cookie dough red, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 stuffed cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. round cutter. Using a floured 3-1/2-in. round cutter, cut centers out of three-fifths of the cookies to make window cookies. Reroll and use dough trimmings. Place solid and window cookies 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For royal icing, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Tint with red, white, black and gray food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost half of solid cookies with red icing; using a pastry bag, pipe them with belts, buckles and trim. Pipe white icing around edges of window cookies and remaining solid cookies so they will adhere. On each solid cookie, layer three window cookies; fill opening with M&M's. Top with a red-frosted cookie. Repeat with remaining cookies. Let stand at room temperature several hours until frosting is dry and firm. Store in an airtight container.
Nutrition Facts : Calories 765 calories, Fat 25g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 502mg sodium, Carbohydrate 128g carbohydrate (87g sugars, Fiber 1g fiber), Protein 9g protein.
SANTA COOKIES
This easy Santa cookies recipe is sure to be a hit with lots of chocolate. These are the best cookies for Santa's plate and so simple.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper.
- In a medium bowl, combine flour, salt and baking soda. Set aside.
- In a large bowl, cream together butter, brown sugar, granulated sugar and vanilla extract until light and fluffy.
- Beat in eggs.
- Gradually stir in flour mixture by hand until smooth.
- Then fold in the chocolate chips.
- Using a cookie dough scoop, divide dough and roll into balls.
- Place on baking sheet and slightly press down the top.
- Place the M&Ms on top of the cookie dough on the cookie sheets and light press them down into the dough.
- Bake 8-10 minutes or until lightly golden brown.
- Allow the cookies to set on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Store in airtight container and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 162 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
SANTA SLICE-AND-BAKE COOKIES
Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
- Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
- Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
- Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
- Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
- Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.
SANTA BELL COOKIES
These Santa faced, bell shaped Betty Crocker® Sugar cookies are decorated with coconut, icing, red sparkling sugar and candies - the perfect Christmas dessert for a timeless treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, stir cookie mix, butter, flour, egg and almond extract until soft dough forms. Shape dough into ball; flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 375°F. Unwrap dough; on floured surface, roll dough to 1/4-inch thickness. Cut with floured 4 3/4-inch bell-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- For each cookie, spread or pipe white icing onto bottom of bell for beard and mustache and onto top of bell for hat pom-pom; sprinkle with coconut. Pipe red icing under pom-pom for hat; sprinkle with red sugar. Use white icing to attach milk chocolate candies for eyes and cinnamon candies for nose. Use red icing for mouth and white icing for eyebrows. Let stand until set.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg
SANTA STAR COOKIES
Cookie baking can't get any more fun than when you are making-and decorating-these adorable Santa cookies. They are also really good to eat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 6 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. , Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove to wire racks to cool., In a small bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint 9 Tbsp. red and 2 Tbsp. tablespoons black. Leave remaining icing white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Place red icing in a pastry bag. With a #3 round pastry tip, pipe Santa's hats and suits. Once the red icing is dry, use black icing with a #1 round tip for eyes, mittens, belts and boots. With white frosting and a #2 round tip, add the trim for hats and suits. Use the same tip for mustaches and beards. If desired, use sprinkles for belt buckles and mouth.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 85mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY BELL COOKIES
My mother, who was an avid collector of cookie recipes, always baked this cookie for Christmas. It is one of the many had in her special recipe book, which held only her favorite recipes.
Provided by Robin J.
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 30
Number Of Ingredients 15
Steps:
- Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
- Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
- Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
- To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
- Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.1 g, Cholesterol 24.2 mg, Fat 10.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 116.8 mg, Sugar 12.4 g
SANTA COOKIES
The young and young at heart can't resist sugar cookies decorated to resemble jolly old St. Nick!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
- Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
- Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
- Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
- Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat."
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
SANTA SUGAR COOKIES
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 20
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
- Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g
EASY SANTA COOKIES
Provided by Food Network
Time 3h
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Freeze cookie dough at least 1 hour.
- Heat oven to 350degreesF. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart.
- Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
- In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended.
- Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.
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