One of the greatest things about Christmas are all of the yummy goodies! I’m not great in the kitchen but I can follow a recipe and there is nothing like a good Christmas cookie recipe to make me feel like I’m Betty Crocker!
We’re hosting my beautiful mama this year so I am baking to impress! While searching for recipes online, I stumbled across this beaut and thought I’d share the deets with all my Austin mamas!
INGREDIENTS
- 2 rolls (18 ounces each) refrigerated sugar cookie dough
- 2-3 tubes of green decorator icing with tips
- 1 tube of yellow decorating icing
- 1 tube of red decorator icing
PREPARATION:
- Preheat oven to 350°F.
- Cut parchment baking paper to fit two large baking sheets. Tape two large sheets of parchment to work surface with masking tape. Unwrap one roll of cold dough and roll out to 1/4-inch thick on parchment. Flour rolling pin as necessary to keep dough from sticking. With small sharp knife, cut out one 7-inch circle* and one 6-1/2-inch circle. Untape parchment and transfer circles onto on baking sheet. Wrap remaining dough in plastic wrap and return to refrigerator.*Use a compass to draw 12 circles, each one 1/2 inch smaller, on parchment paper; cut out and use as patterns to cut dough circles. For a “free-form” look, use various bowls, glasses, and biscuit cutters to trace and cut out 12 graduated circles.
- Unwrap second roll of cold dough and repeat process, cutting out 6-inch circle and 5-1/2-inch circle. Transfer onto second baking sheet and bake both sheets 10 to 14 minutes, checking for doneness after 10 minutes. Cookies should be light golden brown. Remove from oven; cool 2 to 3 minutes until firm, then slide parchment paper and cookies onto racks. Cool completely before removing from parchment.
- Continue repeating steps, making 8 more circles, each 1/2 inch smaller in diameter. Reduce baking time as circles get smaller.
- To assemble tree, secure largest cookie to serving platter with dab of frosting. Using leaf tip and green icing, pipe leaves around outer edge of cookie. Place large dab of frosting in center of cookie. Add next biggest cookie and repeat. Continue adding cookies, largest to smallest.
- With small plain tip, pipe yellow garlands around tree. Use red frosting to add “ornaments.” Pipe additional decorations, if desired.
- Serve cookies individually by separating layers or cut into pieces using serrated knife.
I also found this recipe for “Santa’s Favorite Cookie.” Who knows if they’re reallllyyyy Santa’s favorite, but they are worth sharing!
INGREDIENTS
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter flavor Crisco
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt (note from Dorothy: I decreased this to ¼ teaspoon)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (note from Dorothy: I added this)
- 2 cups all purpose flour
- red and green decorating sugars
PREPARATION
- Heat oven to 350 degrees.
- Cream the sugars and shortening together in a large bowl. Add the egg and mix to combine. Add the remainder of the ingredients (except the decorating sugars) to form a soft and slightly sticky dough.
- Using a teaspoon, take out and roll dough into balls about the size of a walnut.
- Drop balls into colored sugars and roll them to coat entire ball with sugar. Place them on parchment-lined baking sheets and bake for 8-12 minutes.
- Makes 45 cookies–Santa’s Hungry!
What are you baking?
