Santas Trash Cookies Recipe 355

SANTA'S TRASH COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, cream butter and sugars together until light and fluffy.
• Mix in the eggs and vanilla extract until just combined.
• Add in flour, cornstarch, baking soda, and salt. Mix until just incorporated.
• Fold in pretzels, chocolate chips, potato chips, and sprinkles.
• Drop spoonfuls of the cookies onto the cookie sheet, two inches apart.
• Bake in the oven for 8-10 minutes.
• Let cool for five minutes before transferring to the cooling rack.

SANTA SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F and generously butter an 8-inch cast iron skillet.
• Prepare the sugar cookie dough according to the package directions. Evenly press half of the cookie dough into the prepared skillet all the way to the edge. (Reserve the remaining dough for another use.) Bake until the top just turns golden and a toothpick inserted in the middle of the cookie comes out clean, 11 to 13 minutes. Cool in the skillet for 30 minutes. Carefully remove the cookie with a large offset spatula and place it on a cutting board.
• Cut the cookie: Heat up a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble. Let the cookie cool completely on the cutting board.
• Meanwhile, make the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water).
• Transfer a quarter of the icing to a pastry bag fitted with a small no. 13 star pastry tip.
• Color the remaining icing red using the food coloring. Transfer 1/4 cup of the red icing to a small bowl and add water, 1/4 teaspoon at a time, to thin it out (when you drizzle the icing with a spoon, the lines should disappear within 5 seconds). This will be your filling icing. Transfer to a pastry bag fitted with a small no. 3 round pastry tip. Transfer the remaining thick red icing to a pastry bag fitted with a small no. 4 round pastry tip.
• Decorate the cookie: Using the thick red icing with the no. 4 tip, pipe a 2-inch circle in the center of the cookie.
• With the same icing, pipe eight 1-inch circles overlapping the 8 cut lines, positioning them about 1 inch in from the edge of the cookie. Each cookie wedge should have 2 half circles on it.
• Fill in all the circles with the filling icing with the no. 3 tip. Sprinkle each circle with red sanding sugar to coat. If excess sanding sugar gets on the cookie, fan it away or brush it off with a small pastry brush. (Your Santas are taking shape: the wedges in the large center circle are hats; the smaller circles are mittens.)
• Place a dragee on the tip of each cookie wedge to form a small white circle in the middle of the red center circle. (These are the pom-poms on the Santa hats.)
• Pipe a white icing border around the center red circle. (This will be the bottom of the hats.)
• Working on one cookie wedge at a time and starting at the white border, pipe a white ?V? that fits snuggly between the 2 red half circles. Repeat with the remaining cookie wedges. You should have a white 8-point star surrounding the middle red circle. (You've just made 8 Santa beards.)
• Pipe a small dot of thick red icing with the no. 4 tip in the middle of each "V." (Now each Santa has a nose.)
• Finish by piping a white border around the edge of the cookie. (This is the bottom of each Santa's coat.)
• Let the icing dry before serving, about 30 minutes.

SANTA'S CHRISTMAS COOKIES

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 TRASH COOKIES RECIPE - (3.5/5)

Steps:

• Preheat oven to 350ºF and line two cookie sheets with parchment. Cream together butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla. In another large bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick. Gently stir in chips, pretzels, chocolate chips, and sprinkles. Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt. Bake until edges are just starting to get golden, 7 to 8 minutes. Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.