ELF COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
A sweet frosting glaze, colorful candies and well-placed almond slices turn these sugar cookie diamonds into a big batch of Santa’s helpers. TIP: Bake a batch of the adorable elves as a classroom treat or use a few to brighten each of your cookie trays. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 28 cookies.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
HAPPY ELF COOKIES RECIPE | LAND O’LAKES
Use an ornament cookie cutter and dip the top of these cookies in candy coating to create a cute stocking cap for these happy elves.
Provided by Land O'Lakes
Categories Cut Out Cookie Dessert Cookie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 30 minutes
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Combine butter, sugar, egg, orange juice and vanilla in bowl. Beat at medium speed, until creamy. Add flour and baking powder. Beat at low speed, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4 inch thickness. Cut with 3-inch round ornament cookie cutter. Place 1-inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges just begin to turn lightly browned. Cool completely.
- Place candy coating in deep 1-quart saucepan. Cook over medium-low heat 5-8 minutes, stirring occasionally, until melted. Remove from heat.
- Dip top one-third of a few cookies at a time into melted coating; shake off excess. Place onto waxed paper. Immediately, before coating hardens, decorate dipped portions to create hats. Repeat with remaining cookies.
- Decorate as desired using candies to create eyes, nose, cheeks and mouth. Attach candies to cookies with a dab of melted candy coating. Let stand 15 minutes to allow candy coating to harden.
- Store in single layers in loosely covered container.
Nutrition Facts : Calories 150 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 17 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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SANTA AND ELF CHRISTMAS COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 04 hours 40 minutes
Category Desserts
Calories 201 calories per serving
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well., Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle., For Santas: On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps. Cut into 8 wedges., Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold., For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats., Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down., Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes. Remove from pans to wire racks to cool completely., To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form., Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired. Let stand until set. Store in an airtight container.
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