RECIPE PAGE: SANTA’S COOKIES

Santa’s Cookies

SUBMITTED BY MARY JANE WILLIAMS

INGREDIENTS

COOKIES

1 cup unsalted butter, softened 1 cup white sugar 1- 1/2 tsp vanilla extract 1 large egg 3 cups flour, all purpose 3/4 tsp baking powder 3/4 tsp salt

ICING

1 lb powdered sugar 1/4 cup egg whites 2 tbsp corn syrup 1.5 tbsp water, plus more as needed

COLOURING

Food dye – liquid or gel

COOKIES: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy. Add egg and vanilla, beat until completely combined. Add flour, baking powder, and salt. Start mixing slowly, then beat until the flour is incorporated – it will be clumpy. Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs. Roll out to 1/8” (for thinner, crispier cookies) or 1/4” (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn’t stick. Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. Bake for 10 minutes, swapping trays halfway, until the surface is pale golden and the edges are just beginning to turn light golden. Allow cookies to cool completely on trays (they will finish cooking on the trays).

ICING: Place icing ingredients in a large bowl and beat for 1 minute on speed 5 until smooth and glossy (start on low then speed up). Divide icing into different bowls for colouring. Add food dye and mix – keep adding colouring until you achieve the colour you are after. If icing gets too thin, add more icing sugar. Transfer icing into disposable piping bags or ziplock bags. Snip the tiniest bit off the corner. Smaller hole = better detail in icing. Remember: You can cut hole bigger, but not smaller! You may also use a very thin piping nozzle. Pipe decorations on cookies as desired. Be creative! Serve with ice cold milk.

EASY RECIPE 42 | COLUMBUS, TEXAS ONLY 1 HOUR

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