COOKIE CHARM RECIPES

Steps:

• Combine 1 cup butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, half & half and 1 tablespoon vanilla. Continue beating, scraping bowl occasionally, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour.
• Heat oven to 350°F.
• Roll out dough, one ball at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4 inch thickness. Cut with 2-inch round cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Cut remaining dough into 1/2-inch squares to make ornament “hangers”. Press 1 square dough onto each circle to create ornament top.
• Bake 8-10 minutes or until cookies are set and just begin to brown around edges. Cool completely.
• Melt vanilla-flavored candy coating as directed on package. Working with 6 cookies at time, place 1-inch strip melted candy coating onto back of hanger portion of cookie. Press candy cane into candy coating, creating hook, holding candy cane in position until set. Place onto cooling rack, candy cane-side up; let stand until completely dry.
• Combine powdered sugar, 1 tablespoon water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; beat at medium speed until powdered sugar is moistened. Continue beating until mixture is smooth, adding additional water, if necessary, to reach desired consistency.
• Place each cookie onto cooling rack, positioning candy cane to rest between wires of rack or off edge of rack. Decorate each cookie as desired with icing and decorator candies. Let stand 1 hour or until icing hardens.

Steps:

• Pulse cereal (without marshmallows) in a food processor until finely ground. Stir together flour, salt, baking soda, and ground cereal in a large bowl. Set aside.
• Beat together butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs 1 at a time, beating until combined. Add vanilla.
• With mixer running on low, gradually add flour mixture, beating until just combined. Fold in marshmallows with a rubber spatula. Chill 30 minutes or up to an hour. Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Scoop dough with a 1 to 1 1/2 tablespoon ice cream scoop. Dip each scoop into sprinkles, and place on prepared baking sheet, about 2 inches apart. Bake in preheated oven until light brown around edges, 8 to 12 minutes. Transfer to a wire rack to cool. Sprinkle with edible gold flakes, if desired. Enjoy!