Thursday, December 5, 2013

Kim's Favorite Cookies

Stonewall Kitchen Sugar Cookie Mix is great to have on hand for last minute cookie baking. It's delicious and easy to make! Here are a few of my holiday cookie ideas for you to try...

Red & White Santa Hats

 

Ingredients:


For Royal Icing:

  • 1/4 cup meringue powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 3-4 cups confectioner's sugar, sifted

Directions:

  1. Find a cute Santa hat cookie cutter and bake cookies according to box instructions.
  2. Make royal icing*. Dye some of the icing red and keep the remaining icing white**. 
  3. Ice the hat red. Then, ice the pom pom as well as the head band white.
  4. Then, decorate! Here are some ideas:
    • Small white nonpareils, sanding sugar or shredded coconut for pom pom and head band
    • Large nonpareils as dots for the red hat
    • White dots of icing on the red hat. Drag a toothpick through the dots to form teardrop shapes.

*Royal Icing Directions:
  1. Combine meringue powder, salt and water in a bowl.
  2. Mix on low with a whisk attachment. Increase speed to high and beat until soft peaks form.
  3. Slowly add confectioner's sugar until desired consistency (if icing gets too thick add additional water to adjust).

*Tip: It's hard to achieve a nice, dark red when making colored icing. Use a good quality red food dye, preferably gel or powder. It's best to make it a day ahead - it'll darken over a 24 hour period. Another trick is to make the icing substituting maraschino cherry juice instead of water. The icing will be pink to start, so it'll turn a deep red color after adding the dye... and it'll taste delicious! Be sure to cover the icing with plastic wrap, placing the wrap right on top of the icing, so air doesn't come in contact with the icing (which causes it to harden).


Jam-Filled Cookies

 

Here are two fun ways to fill cookies with jam. Any flavor jam will do, but my holiday favorites are Stonewall Kitchen Seedless Raspberry, Mixed Berry and Raspberry Peach Champagne Jam.

Ingredients:


Directions (for version number one):

  1. Make sugar cookie dough according to package instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 1 1/2 - 2-inch rounds.
  4. Place 1/4 teaspoon jam down center of cookie.
  5. Bring sides of cookie dough towards center and pinch together.
  6. Bake according to package instructions or until light golden brown.
  7. Sprinkle with confectioner's sugar and serve.

Directions (for version number two):

  1. Make cookie dough according to packages instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 2-inch squares.
  4. Place 1/4 teaspoon jam in the center of each square.
  5. Bring corners of the cookie dough towards the center. Pinch dough corners together as well as the seams.
  6. Bake according to package instructions or until light golden brown. Sprinkle with confectioner's sugar and serve.

Chocolate Sugar Cookie Delights

 

Ingredients:


Directions:

  1. Bake round or heart shaped cookies according to package instructions.
  2. Melt chocolate in the microwave or in a double boiler.
  3. Top or dip half of each cookie into the melted chocolate.
  4. Sprinkle chopped toasted pecans or crushed peppermint candy over chocolate. 

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