DECORATED CHRISTMAS CUTOUT COOKIES RECIPE: HOW TO MAKE IT
Rich and buttery Christmas cutout cookies like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.
Nutrition Facts : Calories 47 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ITALIAN CHRISTMAS COOKIE CAKE RECIPE - TABLESPOON.COM
If you’re familiar with the ricotta-and-olive-oil treat that is the Italian Christmas cookie, you’re going to love this supersized interpretation. Made easy with Betty Crocker™ Super Moist™ cake mix, this dense, sweet dessert is going to make you rethink the whole concept of a Christmas cookie exchange and instead will give you visions of holiday cake walks.
Provided by Cheeky Kitchen
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325° F. Spray a 9” springform pan with baking spray.
- In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract.
- In a separate bowl or large measuring cup, combine cream and olive oil. Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture. Beat until smooth. Pour into prepared pan.
- Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Once baked, move to a cooling rack, and completely before removing from springform pan and moving to a serving platter or plate.
- In a small bowl, whisk together powdered sugar, milk and vanilla extract. Use more or less milk depending on the consistency of the frosting. It should be pourable, but not excessively runny. Drizzle icing over cake, and sprinkle with nonpareils. Allow frosting to set before slicing and serving.
Nutrition Facts : Calories 500 , CarbohydrateContent 72 g, CholesterolContent 95 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 56 g, TransFatContent 0 g
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