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.
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'S CHRISTMAS COOKIES
Provided by Nancy Fuller
Categories dessert
Time 2h35m
Yield 2 dozen cookies
Number Of Ingredients 12
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.
SANTA'S SUGAR COOKIES
Nonpareils give these cookies an added crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.
- Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.
- Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.
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
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 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 COOKIES
No baking necessary and always a big hit!! My niece made these last year for the holidays and I thought they were adorable. We don't like red hots, so I use mini M&M's. This also allows you to use various colors for the eyes and nose.
Provided by Marg CaymanDesigns
Categories Dessert
Time 30m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
- Dip one end of each cookie into melted chocolate.
- Place on wire racks.
- For santa's hat, sprinkle red sugar on top part of chocolate.
- Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
- Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
- Place on wire racks.
- With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose.
- Place on waxed paper until chocolate sets.
Nutrition Facts : Calories 125.1, Fat 6.4, SaturatedFat 2.8, Cholesterol 2.2, Sodium 61.8, Carbohydrate 15.6, Fiber 0.3, Sugar 11.3, Protein 1.9
CHOCOLATE STAR COOKIES
Make and share this Chocolate Star Cookies recipe from Food.com.
Provided by Dine Dish
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat overn to 375°.
- In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.
- Add the flour, baking soda & salt to the mixing bowl and mix well.
- Cover and refrigerate dough for 30 minutes.
- Roll dough into 1-inch balls and place on ungreased cookie sheet.
- Place in preheated oven and bake for 9-11 minutes or until light brown.
- As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.
Nutrition Facts : Calories 146.7, Fat 7.9, SaturatedFat 2.2, Cholesterol 10.3, Sodium 88.8, Carbohydrate 17.2, Fiber 0.5, Sugar 8.9, Protein 2.3
HOMEMADE STAR CRUNCH COOKIES
Recreate one of your favorite childhood cookies with this easy, no-bake, copycat recipe for star crunch cookies. They're chewy and chocolaty with a caramel flavor and crispy rice crunch in every bite.
Provided by NicoleMcmom
Categories No-Bake Cookies
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
- Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
- Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
- Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
- Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 45.3 g, Cholesterol 24.3 mg, Fat 9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 188.8 mg
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DECORATED SANTA COOKIES RECIPE - EVERYDAY DISHES & DIY
From everydaydishes.com
5/5 (5)Total Time 53 minsCategory DessertCalories 316 per serving
- 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.
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