CORNFLAKE CHRISTMAS WREATHS RECIPES

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CHRISTMAS CAKE COOKIES RECIPE | REE DRUMMOND - FOOD NETWO…



Christmas Cake Cookies Recipe | Ree Drummond - Food Netwo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 11 hours 0 minutes

Cook Time 30 minutes

Yield 24 cookies

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon kosher salt 
1 cup granulated sugar 
4 tablespoons (1/2 stick) salted butter, softened
1/4 cup shortening, softened
2 large eggs 
1 teaspoon vanilla extract 
Seeds from 1/2 vanilla bean 
3/4 cup sour cream 
8 tablespoons (1 stick) salted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar 
Pinch of kosher salt 
2 to 4 tablespoons heavy cream 
18 drops green gel paste 
72 cinnamon imperials, for topping

Steps:

  • For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
  • In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  • Roll out the dough on a generously floured piece of parchment to about 1/4 inch thick and cut into 2 1/2-inch rounds. Place the rounds on the prepared baking sheets. If the dough becomes too sticky and hard to work with, move it to the freezer for 5 to 10 minutes to firm up, then continue rolling and cutting. Bake until the cookies are puffed and cooked through but have not taken on any color, 12 to 14 minutes. Remove the cookies to a wire rack to cool.
  • For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla extract until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
  • Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

CHRISTMAS CAKE COOKIES RECIPE | REE DRUMMOND - FOOD NETWO…



Christmas Cake Cookies Recipe | Ree Drummond - Food Netwo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 11 hours 0 minutes

Cook Time 30 minutes

Yield 24 cookies

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon kosher salt 
1 cup granulated sugar 
4 tablespoons (1/2 stick) salted butter, softened
1/4 cup shortening, softened
2 large eggs 
1 teaspoon vanilla extract 
Seeds from 1/2 vanilla bean 
3/4 cup sour cream 
8 tablespoons (1 stick) salted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar 
Pinch of kosher salt 
2 to 4 tablespoons heavy cream 
18 drops green gel paste 
72 cinnamon imperials, for topping

Steps:

  • For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
  • In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  • Roll out the dough on a generously floured piece of parchment to about 1/4 inch thick and cut into 2 1/2-inch rounds. Place the rounds on the prepared baking sheets. If the dough becomes too sticky and hard to work with, move it to the freezer for 5 to 10 minutes to firm up, then continue rolling and cutting. Bake until the cookies are puffed and cooked through but have not taken on any color, 12 to 14 minutes. Remove the cookies to a wire rack to cool.
  • For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla extract until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
  • Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

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