Thursday, December 12, 2013

Yule cookies

~~***Christmas Eve Mice Cookies***~~

24 double stuffed cream filled sandwich cookies(Oreo's)
1 cup semisweet chocolate chips
2 teaspoons shortening or 2 teaspoons butter
24 red maraschino cherries, with stems well drained ( drain on a paper towel)
24 milk chocolate Hershey's chocolate kisses
24 perfect sliced almonds
1 (2 ounce) packages red decorating gel
1 (2 ounce) packages green decorating gel

Carefully twist cookies apart; set aside the halves with the cream filling. Save the plain halves for another use.

Melt chocolate chips and shortening in Microwave (about 50-60 sec.) Stir until smooth.

Holding each cherry by the stem, dip into the melted chocolate. Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base. Set the covered cherry slightly off center, with the tail extending over the edge.

For ears, place the slivered almonds between the cherry and the kiss.

Refrigerate until set.

Pipe green holly leaves on the cream and add red berries. Pipe red eyes on each chocolate kiss.

Store in air tight container at room temperature.

~~***Roly-Poly Santa Cookies***~~

1 cup butter
1/2 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 1/4 cups flour
10 drops red food coloring
1 bag mini chocolate chips for eyes and buttons
1 bag Red Hots for Santa's nose
1/2 cup shortening
1/2 teaspoon vanilla
1 1/3 cup powder sugar
1 teaspoon milk

1. Preheat the oven to 325 degrees

2. Beat the butter at room temperature on high for about 30 seconds or until light and fluffy

3. Add in the sugar and beat until combined. Then add in the milk and vanilla while the blender is still going.

4. Turn the mixer to low speed and gradually add the flour

5. Remove 1 cup of the dough and set aside. With the remaining dough, add in the red food coloring.

6. To create a Santa, make one 1-inch ball and five 1/2-inch balls from the red dough. From the plain dough, make a 3/4-inch ball and four 1/4 inch balls. You will have a body, head, hat, four red arms and four hands and a white ball for the top of the hat

7. On a non-stick cookie sheet, attach the Santa's by pushing the dough parts together. Add the chocolate chips for eyes and three buttons.

8. Bake the Santa's for 12-15 minutes and then let them cool for about 2 minutes. Add the Red Hot nose to Santa's face.

9. To make the frosting for Santa's beard, beat the shortening and vanilla for about 30 seconds. Gradually add the powder sugar and enough milk to make the frosting piping consistency.

10. Spoon the frosting into a decorating pastry bag with a fun tip to create Santa's beard. Use the pastry bag to go around Santa's face, arms and legs.

Snow Frosting:
1/2 cup shortening
1/2 teaspoon vanilla
2 1/3 cups powdered sugar
1 - 3 tablespoons milk
Paste food coloring

1. In a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds.

Gradually beat in 1-1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk.

Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency. Tint frosting as desired with food coloring.

nutrition facts (Roly-Poly Santas)

cal.  431, Fat, total (g) 24, chol. (mg) 41, sat. fat (g) 12, carb. (g) 52, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 32, pro. (g) 3, vit. A (IU) 486, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 138, Potassium (mg) 39, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet


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