These are the perfect compliment to a cup of hot cocoa.

Yield: 3 Dozen Cookies


  • 1 cup butter or margarine, softened
  • 3/4 cup cornstarch
  • 1/3 cup powdered sugar
  • 1 cup all-purpose flour
  • 3 tablespoons powdered sugar
  • 2 tablespoons red decorator sugar crystals
  • 2 tablespoons green decorator sugar crystals



  1. In large bowl, beat with electric mixer until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat on low speed until moistened. Beat on high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
  2. Heat oven to 350 F. Shape dough into 1-inch balls; place 1 inch apart on the ungreased cookie sheets.
  3. Bake 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
  4. In small bowl, mix 3 tablespoons powdered sugar and both decorator sugars; carefully roll warm cookies in mixture.


From Pillsbury Holiday Baking by the Pillsbury Editors. Copyright  ©  2007. Used with permission of Wiley Publishing INC., Hoboken, New Jersey,