Taste of Home Cookie Recipes

[Loupy]

No-Bake Cookie Balls




These quick bites are great when you're short on time or don't want to turn on the oven.
I make them a day or two ahead to let the flavors blend.

60 Servings
Prep: 20 min. + standing

Ingredients
1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar

Directions
In a large microwave-safe bowl, melt chocolate chips; stir until
smooth.
Stir in the confectioners' sugar, vanilla wafers, walnuts,
orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar.
Store in an airtight container.


© Taste of Home 2009

[Loupy]

Peanut Butter and Jelly Cookies



A fun twist on the lunch box classic, the colorful jam filling makes these cookies ideal for the holiday treat table.

Ready In Time 1 hour, 30 minutes

Yield: 5 dozen.

Ingredients
1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Crisco® Butter Shortening
1 cup Jif® Creamy Peanut Butter
2 large eggs
1/4 cup milk
2 tsps. vanilla extract
3 1/2 cups Pillsbury BEST® All Purpose Flour
2 tsps. baking soda
1 tsp. salt
3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions

Heat oven to 375°F.
Beat together sugar, brown sugar, shortening and peanut butter. until
blended.
Add eggs, milk and vanilla.
Beat well.
Stir together flour,baking soda and salt.
Add to peanut butter mixture.
Remove from oven.
Cool 2 minutes.
Make a depression in the center of each warm cookie with your finger or the back of a teaspoon.
Fill each depression with about 1/2 teaspoon jelly.
Cool completely.
Beat well. Shape into 1-inch balls.
Roll in sugar.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes.


© Taste of Home 2009

[Loupy]

Macaroon Kisses



Photo by: Taste of Home


These cookies are sure to delight the coconut and chocolate lover.

Prep: 45 min. + chilling
Bake: 10 min./batch + cooling

48 Servings

Ingredients:
1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked coconut, divided
48 milk chocolate kisses
Coarse sugar


Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
Beat in egg yolk and extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls and roll in the remaining coconut.
Place 2 inches apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned.
Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar.
Cool on pan for 2-3 minutes or until chocolate is softened.
Remove to wire racks to cool completely.


Nutrition Facts: 1 cookie equals
120 calories,
7 g fat
5 g saturated fat
11 mg cholesterol,
85 mg sodium,
14 g carbohydrate,
1 g fiber,
1 g protein.
Diabetic Exchanges: 1 starch, 1 fat.

Macaroon Kisses published in Taste of Home October/November 2009,

[Loupy]

Eggnog-Filled Cookie Cups Recipe


Photo by: Taste of Home


My family loves the taste of eggnog, so I incorporated it into this recipe.
These cookies never last long. —Melissa Jelinek

30 Servings
Prep: 45 min.
Bake: 10 min./batch + cooling

Ingredients
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups eggnog
1/3 cup milk
2 teaspoons rum extract, divided
1 cup butter, softened
1/2 cup packed brown sugar
2 egg yolks
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup sugar
1/8 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Directions

In a small saucepan, combine the pudding mix, eggnog and milk.
Cook and stir until mixture comes to a boil.
Remove from the heat; stir in 1 teaspoon extract.
Transfer to a small bowl.
Cover surface of pudding with waxed paper; refrigerate until chilled.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg yolks and remaining extract.
Combine flour and salt; gradually add to creamed mixture and mix well.
In a small bowl, combine sugar and allspice.
Shape dough into 1-in. balls; roll in sugar mixture.
With floured fingers, press onto the bottom and up the sides of well-greased miniature muffin cups.
Bake at 350° for 10-15 minutes or until light golden brown.
Immediately remove from pans to wire racks to cool completely.
Just before serving, pipe or spoon pudding into cups.
Sprinkle with nutmeg.
Store in an airtight container in the refrigerator.


Nutrition Facts: 1 cookie equals
138 calories,
7 g fat
5 g saturated fat,
37 mg cholesterol,
80 mg sodium,
16 g carbohydrate,
trace fiber,
2 g protein.
Diabetic Exchanges: 1-1/2 fat, 1 starch.

Eggnog-Filled Cookie Cups published in Taste of Home's Holiday & Celebrations Cookbook Annual 2008

[Loupy]

Cranberry Swirl Biscotti Recipe


Photo by: Taste of Home

A friend of mine, who is known for her excellent cookies, shared this recipe with me.
The mix of cranberries and cherry preserves is so refreshing.


30 Servings
Prep: 1 hour
Bake: 40 min. + cooling

Ingredients:
2/3 cup dried cranberries
1/2 cup cherry preserves
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon milk
2 teaspoons butter, melted
1 teaspoon almond extract

Directions:
In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half.
On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.
Place seam side down 4 in. apart on a lightly greased baking sheet.
Bake at 325° for 25-30 minutes or until lightly browned.
Carefully transfer logs to a cutting board; cool for 5 minutes.
With a serrated knife, cut into 1/2-inch slices.
Place 2 in. apart on lightly greased baking sheets.
Bake 15 minutes longer or until centers are firm and dry.
Remove to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely.
Store in an airtight container.


Cranberry Swirl Biscotti published in Country Woman Christmas Annual 2007

[Loupy]

Salted Caramel Brownies

With their rich, indulgent flavors, these layered brownies are a definite crowd-pleaser.

Yield: Serves 20
Total: 1 Hour, 30 Minutes


Ingredients:
Brownies:
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt


Preparation
Preheat oven to 350°.
To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.
Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla.
Add butter mixture to flour mixture; stir to combine.
Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray.
Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool in pan on a wire rack.
To prepare topping, melt 1/4 cup butter in a saucepan over medium heat.
Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat.
Add vanilla and powdered sugar; stir with a whisk until smooth.
Spread mixture evenly over cooled brownies.
Let stand 20 minutes or until set.
Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds.
Stir just until smooth; drizzle over caramel.
Sprinkle with sea salt; let stand until set.
Cut into squares.

Nutritional Information
Calories: 180
Fat: 7.2g
Saturated fat: 4.1g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.3g
Protein: 2.1g
Carbohydrate: 27.8g
Fiber: 0.8g
Cholesterol: 37mg
Iron: 0.9mg
Sodium: 76mg
Calcium: 26mg




Maureen Callahan, Cooking Light
SEPTEMBER 2011
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.

[Loupy]

Mudslide Cookies

Photo: Randy Mayor

Crispy on the outside, chewy on the inside, and rich and delicious all the way around is how readers rate these brownie-like cookies.
Need we say more?


Yield: 30 cookies
(serving size: 1 cookie)



Ingredients
1 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips


Preparation
Preheat oven to 350°.
Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl;
microwave at HIGH 1 minute or until chocolate is almost melted.
Stir until smooth.
Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve.
Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cocoa, baking powder, and salt, stirring well with a whisk.
Combine sugar, egg substitute, and eggs in a large bowl;
beat with a mixer at high speed 6 minutes or until thick and pale.
Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture.
Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper.
Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands,
gently press dough into 1/4-inch-thick rounds.
Bake at 350° for 15 minutes or until set.
Cool 1 minute.
Remove from pans; cool completely on wire racks.



Note:
When the cookies are done, they'll be cracked on top and still moist in the center.



Nutritional Information
Calories: 142
Calories from fat: 29%
Fat: 4.7g
Saturated fat: 2g
Monounsaturated fat: 1g
Polyunsaturated fat: 1.1g
Protein: 2.5g
Carbohydrate: 25.2g
Fiber: 1.3g
Cholesterol: 16mg
Iron: 1.1mg
Sodium: 59mg
Calcium: 29mg




Debbie Calhoun, Cooking Light
JANUARY 2007
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.

[Loupy]

Pecan Squares




If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert

Yield: Makes about 28 squares

Ingredients
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Preparation
Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal.
Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. (or line with parchment paper for easy removal.)
Bake at 350° for 20 minutes or until edges are lightly browned.
Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat.
Stir in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly.
Cool completely before cutting into 2-inch squares.




Judy Russell, Birmingham, Alabama, Southern Living
NOVEMBER 2004
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.

[Loupy]

Macadamia Butter Cookies with Dried Cranberries


Becky Luigart-Stayner; Jan Gautro

We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier


Ingredients
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar

Preparation
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed.
Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk.
Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick).
Stir in chopped cranberries.
Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball.
Place 1 tablespoon granulated sugar in a small bowl.
Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork.
Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern.
Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden.
Remove cookies from pan; cool on a wire rack.
Repeat procedure with remaining cookies.


Nutritional Information
Calories: 76
Fat: 2.5g
Saturated fat: 0.4g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.1g
Protein: 1g
Carbohydrate: 13.2g
Fiber: 0.6g
Cholesterol: 7mg
Iron: 0.5mg
Sodium: 44mg
Calcium: 7mg





Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved

[Loupy]

Peanut Butter-Toffee Turtle Cookies



These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?

Yield: Makes 3 dozen


Ingredients:

1/2 cup unsalted butter, softened
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Light Brown Sugar
2/3 cup creamy USA PEANUT Butter
1 large egg
2 cups BISQUICK Original All-Purpose Baking Mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped USA PEANUTS
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels, melted

Preparation

Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Add egg, beating until blended. Add baking mix, beating at low speed just until blended.
Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
Drop dough by rounded tablespoonfuls onto un-greased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12 minutes or until golden brown.
Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir.
Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary.
Stir in vanilla.
Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

TIP: The chocolate drizzle on the cookies will harden as it cools.

Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.

[Loupy]

Louisiana Pecan Balls


Photo: Quentin Bacon


Every dessert tastes better when it's rolled in powdered sugar, and this easy cookie recipe is no exception.
Peek in your pantry to find all the ingredients you'll need.



Makes about 28 cookies

Ingredients
1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

Preparation
1. In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth.
2. In a medium bowl, mix flour and baking powder.
Add to butter mixture and beat on low speed to mix, then on medium speed until well blended.
Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
Gently turn warm cookies, a few at a time, in powdered sugar to coat.
Set cookies on racks to cool completely.

Note:
You can store these cookies airtight for up to 3 days.



Nutritional Information
Calories: 143
Calories from fat: 59%
Protein: 1.3g
Fat: 9.4g
Saturated fat: 4.4g
Carbohydrate: 14g
Fiber: 0.5g
Sodium: 73mg
Cholesterol: 18mg



Heather Allen, Aptos, California, Sunset
MARCH 2006
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved

[Loupy]

Cocoa Fudge Cookies


Becky Luigart-Stayner; Lydia DeGaris-Pursell


You can mix these incredibly easy, fudge cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter


Yield: 2 dozen

Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (Hershey's Special Dark Cocoa recommended)
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat.
Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand).
Add yogurt and vanilla, stirring to combine.
Add flour mixture, stirring until moist.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set.
Cool on pans 2 to 3 minutes or until firm.
Remove cookies from pans; cool on wire racks.



Nutritional Information
Calories: 78
Calories from fat: 31%
Fat: 2.7g
Saturated fat: 1.6g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.1g
Protein: 1g
Carbohydrate: 13.4g
Fiber: 0.5g
Cholesterol: 7mg
Iron: 0.5mg
Sodium: 54mg
Calcium: 12mg



Cooking Light
JANUARY 2002
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.

[Loupy]

Peppermint Stick Cookies


Photo by: Taste of Home


With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too.—Nancy from Ohio

Makes: 48 Servings

Prep: 1 hour + chilling
Bake: 10 min./batch + cooling

Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
1/2 teaspoon Spice Islands® pure vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies


Directions
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and extracts.
Combine flour and salt; gradually add to the creamed mixture and mix well.
Set aside half of the dough.
Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
Wrap dough separately in plastic wrap.
Refrigerate for 1-2 hours or until easy to handle.
Divide green and red dough into 24 portions each.
Divide plain dough into 48 portions. Roll each into a 4-in. rope.
Place each green rope next to a white rope; press together gently and twist.
Repeat with red ropes and remaining white ropes.
Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set.
Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.
In a microwave, melt white chips; stir until smooth.
Dip cookie ends into melted chips; allow excess to drip off.
Sprinkle with crushed candies and place on waxed paper.
Let stand until set.
Store in an airtight container.



Nutritional Information
1 cookie (calculated without candies) equals
107 calories
6 g fat
3 g saturated fat
15 mg cholesterol
31 mg sodium
13 g carbohydrate
trace fiber
1 g protein

Diabetic Exchanges: 1 starch, 1/2 fat.

© Reiman Media Group, LLC., 2011

[Loupy]

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.


72 Servings
Prep: 1-1/2 hours + chilling
Bake: 10 min./batch + standing


Ingredients
1-1/2 cups butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1/4 cup thawed orange juice concentrate
1 teaspoon Spice Islands® pure vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

FROSTING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Red and black paste food coloring


Directions
In a large bowl, cream the butter, shortening and sugars until light and fluffy.
Add eggs, one 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 for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with a 4-in. star-shaped cookie cutter dipped in flour.
Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 7-8 minutes or until edges are firm.
Remove to wire racks to cool.
In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined.
Beat on high for 4-5 minutes or until stiff peaks form.
Tint 9 tablespoons red and 2 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, noses and suits.
Use black icing for eyes, mittens, belts and boots.
With white frosting and a #16 star tip, add the hat trim, mustaches and beards.
With a round tip, add the suit trim.




Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.



© Reiman Media Group, LLC., 2011

[Loupy]

Favorite Sugar Cookies


I have been delighting my children and grandchildren for years with this special recipe. The cookies can suit any holiday or occasion throughout the year. The dough is very nice to work with.—Judith, Waukesha, Wisconsin


84 Servings
Prep: 30 min. + chilling
Bake: 10 min./batch + cooling


Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon Spice Islands® pure vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon Spice Islands® pure vanilla extract
2 to 4 tablespoons 2% milk
Food coloring of your choice, optional
Colored sugar, edible glitter, nonpareils or frosting of your choice, optional


Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts.
Combine flour and salt; add to creamed mixture and mix well.
Chill for 1-2 hours.
On a lightly floured surface, roll dough to 1/8-in. thickness.
Cut with 2-1/2-in. flour-dipped cookie cutters.
Place on greased baking sheets.
Bake at 375° for 7-9 minutes or until lightly browned.
Remove to wire racks to cool.

For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency.
Tint with food coloring if desired.
Frost cookies; decorate as desired.



Nutrition Facts:
64 calories
3 g fat
2 g saturated fat
11 mg cholesterol
59 mg sodium
9 g carbohydrate
trace fiber
1 g protein


© Reiman Media Group, LLC., 2011