WEIGHT SHELF RECIPES

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ELF ON THE SHELF COOKIE WEIGHTS RECIPE - PILLSBURY.COM



Elf on the Shelf Cookie Weights Recipe - Pillsbury.com image

A little extra muscle is required when you're one of Santa's helpers! Don't get your tinsel in a tangle coming up with creative ways to countdown the days till Christmas. Have your kids find their Elf on the Shelf hitting the gym with the help of their favorite Pillsbury™ Holiday Shape™ Sugar Cookies. Learning how to make Elf on the Shelf Cookie Weights is a breeze with this handy guide. Decorate your Elf on the Shelf Sugar Cookie Weights with creamy icing and colorful sprinkles for an inventive take on this beloved Christmas tradition.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 1

Number Of Ingredients 4

1 package (9.1 oz) refrigerated Pillsbury™ Shape™ Christmas Tree Sugar Cookie Dough (20 Count)
Ready-to-spread frosting
Holiday sprinkles
Candy canes and peppermint sticks

Steps:

  • Bake cookies as directed on package.
  • To make the Cookie Weights: Select 4 baked Christmas tree cookies. Using half of a standard-size candy cane, gently poke a hole through 2 of the 4 cookies from the top side of the cookie out through the bottom side. Frost the other 2 whole cookies, and make 2 sandwiches (bottom sides together) with 1 whole cookie and 1 cookie with a hole poked through in each sandwich. Insert the halved candy cane into the frosting-filled hole in the sandwich. Repeat on the other side of the candy cane with the other sandwich.
  • To make the Candy Cane Weight Bench: Arrange 3 candy canes to make a bench.
  • Position Elf on the Shelf on weight bench, and place cookie weights on Elf's chest, using photo as a guide.

Nutrition Facts : ServingSize 1 Serving

BUTTERY BISCUITS | RECIPES | WW USA - WEIGHT WATCHERS



Buttery biscuits | Recipes | WW USA - Weight Watchers image

It takes only 3 ingredients and 20 minutes to make these petite biscuits. They’re brushed with melted butter before and after they go into the oven for maximum buttery richness. Be sure to line the pan with parchment paper; not only does it prevent the dough from sticking and make cleanup a breeze, it also helps the biscuits cook more evenly. If you’d like to make a smaller batch, you can easily cut the recipe in half. Or make the full amount and freeze leftovers in a zip-top freezer bag for up to 2 months. Reheat from frozen at 350°F for 5-10 minutes.

Provided by WEIGHTWATCHERS.COM

Categories     Breakfast

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24 servings

Number Of Ingredients 3

2 cup(s) White self-rising flour
1.5 cup(s) Plain fat free Greek yogurt
2 Tbsp Regular butter

Steps:

  • Preheat oven to 450°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
  • Turn dough out onto a lightly floured sheet of parchment paper. Roll dough to a ½-inch thickness. Cut with a 2-inch biscuit cutter into 24 biscuits, rerolling scraps as needed. Arrange biscuits 1 inch apart on a large baking sheet lined with parchment paper. Brush about half of butter over tops of biscuits.
  • Bake at 450°F until lightly browned and done, 10-12 minutes. Brush remaining butter over tops of biscuits. Serve warm.
  • Serving size: 1 biscuit

Nutrition Facts : Calories 15 kcal

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