Poinsettia Christmas Cookies
Ingredients:
1 16oz package refridgerated sugar cookie dough (if you’re a neurotic perfectionist you can make the cookie dough from scratch; if you’re a extremely pressed for time and not a perfectionist, use vanilla wafers)
l lb. box C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/2 cup butter (1 stick), softened
yellow food coloring
OR just buy a can of pre-made vanilla frosting & thin it with a splash of milk
1 package red licorice vines
Gold dragays for cookie decorating
Begin by unwrapping cookie dough, cut in half length-wise. From each half cut 20 slices and roll each slice into a little ball and place on a cookie sheet, leaving 2″ between each ball. Bake according to package directions. Yields approximately 40 cookies. Remove cookies from sheet & let cool on a baking rack.
While cooling, cut the licorice vines in half vertically and then snip each half diagonally into a scant 1/2″ piece (see photo for reference). You should get at least 10 pieces from each half.
Frosting: Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk. Frosting should not be too stiff.
Fill a piping bag with a large tip or a zip lock bag with frosting & snip the corner. Start in the middle of each cookie and pipe a nice thick spiral of frosting. When you get done take an offset spatula that has been sitting in a glass of very hot water to smooth the top of each cookie. Then arrange 5 or 7 pieces of licorice in a flower shape in the center of the cookie.
Let the cookie set overnight or for at least four hours. You want the surface of the frosting to harden slightly.
Place cookies in a cake pan (this will keep the dragays from flying all over your kitchen and you’ll be able to recycle them). Using yellow frosting, pipe a small amount into the center of each poinsettia. Works best to work with small groups of 3 - 4 at a time. Use a spoon to sprinkle with gold dragays liberally so to cover the yellow frosting and let dry.
1 16oz package refridgerated sugar cookie dough (if you’re a neurotic perfectionist you can make the cookie dough from scratch; if you’re a extremely pressed for time and not a perfectionist, use vanilla wafers)l lb. box C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/2 cup butter (1 stick), softened
yellow food coloring
OR just buy a can of pre-made vanilla frosting & thin it with a splash of milk
1 package red licorice vines
Gold dragays for cookie decorating
Begin by unwrapping cookie dough, cut in half length-wise. From each half cut 20 slices and roll each slice into a little ball and place on a cookie sheet, leaving 2″ between each ball. Bake according to package directions. Yields approximately 40 cookies. Remove cookies from sheet & let cool on a baking rack.
While cooling, cut the licorice vines in half vertically and then snip each half diagonally into a scant 1/2″ piece (see photo for reference). You should get at least 10 pieces from each half.
Frosting: Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk. Frosting should not be too stiff.
Fill a piping bag with a large tip or a zip lock bag with frosting & snip the corner. Start in the middle of each cookie and pipe a nice thick spiral of frosting. When you get done take an offset spatula that has been sitting in a glass of very hot water to smooth the top of each cookie. Then arrange 5 or 7 pieces of licorice in a flower shape in the center of the cookie.
Let the cookie set overnight or for at least four hours. You want the surface of the frosting to harden slightly.
Place cookies in a cake pan (this will keep the dragays from flying all over your kitchen and you’ll be able to recycle them). Using yellow frosting, pipe a small amount into the center of each poinsettia. Works best to work with small groups of 3 - 4 at a time. Use a spoon to sprinkle with gold dragays liberally so to cover the yellow frosting and let dry.