It’s not the holidays without someone bragging about a Christmas cookie recipe. “I got this one from my Aunt Josephine and she won 1st place at the Yolo County Holiday Bake-Off.” But what if you don’t have an Aunt Josephine with a legendary recipe? And what if you don’t have hours to spend with a rolling pin and an egg beater? Pillsbury shares some of their recipes for quick, easy and oh- so-yummy Christmas cookies. They might even rival Aunt Josephine’s.
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
- 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.
- Heat oven to 350 F. Shape dough into 1-inch balls; place 1 inch apart on the ungreased cookie sheets.
- Bake 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
- In small bowl, mix 3 tablespoons powdered sugar and both decorator sugars; carefully roll warm cookies in mixture.
Yield: 30 Cookies
- 1/2 roll (16.5-ounce size) refrigerated sugar cookies
- 1/4 cup all purpose flour
- 1 1/2 cups powdered sugar
- 1/4 cup butter or margarine, softened
- 4 to 6 teaspoons lemon juice
- Green food color
- 30 small candy canes
- In large bowl, break up cookie dough. Add flour; mix with hands until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.
- Heat oven to 350 degrees. Remove Dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. Cut log into 3/8 inch-thick slices; place on ungreased cookie sheets. Flatten slightly with fingers.
- Bake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar, butter and enough lemon juice for desired spreading consistency. In another small bowl, reserve 1/3 of frosting; add green food color and blend well. Place green frosting in a resealable food-storage plastic bag; cut off one small corner of bag.
- Frost cookies with white frosting. Place small amount of white frosting along bottom edge of each cookie; attach candy canes to form “skate blades,” breaking off portion of tip on curved end, if necessary. With green frosting, pipe laces and bows on skates.
Spiral Snowmen Cookies
Yield: 20 Cookies
- 1 roll (16.5-ounce) refrigerated sugar cookies
- 2 tablespoons all-purpose flour
- Large gumdrops
- Miniature candy-coated chocolate baking bits
- Miniature chocolate chips
- Coarse sugar
- Heat oven to 350 F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Divide dough in half; wrap each half in plastic wrap. Freeze 10 minutes.
- Shape half of dough into 1 1/2-inch balls. With fingers, roll each ball into 10-inch rope, about 1/4 inch wide; carefully place on ungreased cookie sheets. With each rope, starting at top, make small spiral for head, continuing to make larger spiral for body (see photo).
- Cut hat shapes from gumdrops; place on heads. Use baking bits for buttons; use miniature chocolate chips for eyes and noses. Cut small pieces from red gumdrop for mouths. Sprinkle with coarse sugar. Repeat with remaining half of dough.
- Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
From Pillsbury Holiday Baking by the Pillsbury Editors. Copyright © 2007. Used with permission of Wiley Publishing INC., Hoboken, New Jersey, www.wiley.com.
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