ELF SUGAR COOKIES RECIPES

Steps:

• Preheat oven to 350°. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4x3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges are golden brown, 7-9 minutes. Remove to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into portions and tint as desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. , Frost and decorate cookies as desired with assorted sprinkles and candies; add almonds for ears.

Steps:

• In the bowl of a food processor fitted with blade attachment, pulse 1/2 cup confectioner's sugar and almond paste until well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining 1-1/4 cups confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out using a floured 3-1/2-in. elf cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until light golden brown and firm, 7-8 minutes. Let stand for 2 minutes before removing to wire racks to cool., For icing, in a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into thirds. Tint 1 portion of icing with red food coloring; tint second portion with desired food coloring for face. Leave remaining portion white.
  Place icings into piping bags fitted with fine round tips. Pipe icing onto cookies to create clothing, hat and face. While icing is still wet, place black sprinkles to create eyes. Let icing dry completely. If desired, dip a small brush into pink luster dust; tap off excess and dab onto cookies to create pink cheeks. Using leaf tip #67, pipe frosting to create ears. Using a small round tip, pipe icing to create nose. Using edible pen or round tip, draw mouth. Place chocolate frosting into a piping bag fitted with #14 star tip; pipe along top of face and rim of hat to create hair. Store in an airtight container.