Santa and Elf Christmas Cookies

Name: Santa and Elf Christmas Cookies
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking soda; 237 milliliters butter, softened; 907 grams package confectioners sugar; 1 teaspoons cream of tartar; 1 egg; 473 milliliters all-purpose flour; 36 servings Food coloring; 8 teaspoons meringue powder; 36 miniature marshmallows; 36 servings Assorted sprinkles and pearl dragees; 1 teaspoon vanilla extract; 237 milliliters water

Santan and Elf Christmas Cookies might be just the dessert you are searching for. This recipe serves 36. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 236 calories. Head to the store and pick up almond extract, sprinkles and pearl dragees, confectioners' sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 4 hours and 40 minutes.

Instructions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg and extracts.

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Powdered Sugar

Butter

Cream

Egg

Equipment you will use

Bowl

Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.

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Baking Soda

All Purpose Flour

Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and chill in the freezer for 15 minutes or until easy to handle.

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Dough

Wrap

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Plastic Wrap

For Santas: On a lightly floured surface, roll one portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps.

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Dough

Roll

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Knife

Cut into eight wedges.

Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold.

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Dough

Equipment you will use

Baking Sheet

Roll another portion of dough into a 10-in. circle.

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Dough

Roll

Cut in half; cut one-half into four wedges and the other half into eight wedges. Repeat forming Santas with the large wedges.

Transfer small wedges to a baking sheet; fold tips down, forming hats.

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Baking Sheet

Roll the remaining portion of dough into a 10-in. circle.

Ingredients you will need

Dough

Roll

Cut into 16 wedges.

Transfer to baking sheets; fold tips down.

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Baking Sheet

Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes.

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Oven

Remove from pans to wire racks to cool completely.

To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form.

Ingredients you will need

Powdered Sugar

Cream Of Tartar

Water

Equipment you will use

Bowl

Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired.

Ingredients you will need

Marshmallows