Christmas Cookies ???????? SLICE & BAKE! (Santa, boots & wreath cookies) | Holiday Cookies Recipe
Today, I am sharing how to make 3 kinds of slice-and-bake Christmas cookies: Santa, Santa boots, and wreath cookies! Last year, I made slice-and-bake Christmas tree cookies. This time, I tried to simplify the process a little bit more so that you can make them with less effort! I hope you’ll enjoy watching the tutorial!
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???? The Ingredients:
Makes about 50-55 cookies.
• Unsalted butter: 226g | 8oz (2 US sticks)
• Powdered sugar: 160g | 5.6oz
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g | 12.3oz
• Almond flour: 70g | 2.5oz
• Colorings: Red, green, orange, and brown. (Or add any color you like!)
• Sprinkles: Your choice!
Egg wash:
• Egg white: 1
• Water: about the same amount as egg white
* All the 3 logs were about 15cm | 5.9 long and the diameter was about 4cm | 1.6. You can change the size and length as you like!
* Slice the logs with about 5mm | 0.2 intervals.
???? Bake at 350F/176C for about 7 mins. Turn the temperature down to 330F/165C and bake for another 7 minutes or more until the edge is slightly toasted.
*Adjust the time & temperature depending on the oven and the size of your cookies.
* Chill all the cookie dough in a fridge (preferably freezer) until right before baking so that cookies can hold nice shapes.
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Mesh Silpat
Stand mixer
Gel/Paste food colorings
???? Other holiday cookies:
Christmas Tree Cookies
10 Holiday Cookies from 1 Dough
Chocolate Snowball Cookies
???? Other yummy holiday desserts:
Holiday Macarons | 4 Pies Flavors
Pumpkin Spice Chiffon Cake
Apple hand pies
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???? Instagram: @ayacaliva
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#christmascookies #holidaycookies #holidaybaking
Black and white cookies | NY-style dense cake with crispy icing
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***RECIPE, MAKES 6-8 BIG COOKIES***
For the cookies:
1 cup (200g) granulated sugar
1.5 sticks (170g) softened butter
1/2 cup (120g) sour cream
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt (if you're using unsalted butter)
2 cups (240g) all-purpose flour
For the frosting:
6 cups (720g) powdered sugar
2 tablespoons corn syrup (more if you want the icing gooey rather than crisp)
3-4 (21-28g) tablespoons cocoa powder (I think dutched works better)
milk (just enough to dissolve everything, which isn't much)
blue food coloring (optional to darken the chocolate color)
Combine the granulated sugar and softened butter in a mixing bowl and whip until very fluffy — this should take a few minutes, even with an electric beater. Whip in the sour cream until fluffy, followed by the eggs and the vanilla and almond extracts. Mix in the flour gradually, along with the baking soda, baking powder and salt (if you used unsalted butter). If you want firmer cookies, you could increase the flour a bit.
Cover two baking sheets with parchment paper and deposit the batter in dollops, being sure to leave lots of room for each to spread — I used a half-cup measure for each dollop and got seven large cookies. Using clean, wet hands, smudge the batter of each dollop around to get a reasonably smooth, even shape.
Bake 350ºF/180ºC convection (375ºF/190ºC conventional) until just baked through but still pale on top, about 20 minutes. You could use the toothpick trick to assess doneness, or pat them to see if they still feel squishy in the center (they shouldn't).
Let the cookies cool and solidify before peeling them off the paper and flipping them around — the flat bottoms become the tops that you ice.
Put the powdered sugar in a mixing bowl along with the corn syrup and stir in just enough milk to get you a very thick (yet still spreadable) glaze — it will only take a glug. If you make it too loose, you can always stir in more sugar. If there are lumps, just let the mixture sit for a few minutes before stirring it again.
Ice the white halves of the cookies (watch the video for some technique suggestions) and let those firm up for about an hour before you put on the chocolate icing.
To convert the remaining icing into chocolate, stir in the cocoa powder (add enough until you like the taste), and enough additional milk to get you a thick yet spreadable texture. You might also consider adding a bit more corn syrup to make the chocolate icing gooier than the white icing. If you want the color to be darker (or even black), stir in blue food coloring a few drops at a time, keeping in mind the color will be darker when it dries.
Ice the chocolate sides of the cookies and let them dry overnight; I think they taste even better when two days old.
Red and White Christmas Pinwheels
These fun, festive Christmas pinwheel cookies are perfect for the holidays. Layers of swirled sugar cookie dough are rolled in sprinkles before baking for the ultimate sweet treat!
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 1/4 cup granulated sugar
1 cup salted butter softened
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking powder
1 large egg
3 cup all-purpose flour
1/2 tsp red liquid food coloring
INSTRUCTIONS
In the bowl of a stand mixer with the paddle attachment add the sugar, butter, and vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.
Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
Scrape down the sides of the bowl. Divide dough in half and remove 1/2 of it to a piece of parchment paper. Add the food coloring and almond extract to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
Divide each half in half so that you have 2 red and 2 dough colored pieces. Form each piece into it's own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
After the dough is finished chilling, remove one piece of dough and roll it out on a piece of parchment paper until it is roughly an 11×7 rectangle. Repeat with all pieces of dough. Trim the edges with a knife so you have straight lines.
Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough colored piece. On the other two pieces, place the red on the bottom.
Carefully roll each rectangle into a long. Wrap in plastic wrap and place back in the refrigerator for an additional 1 to 2 hours, or overnight.
When ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Remove 1 log from the refrigerator and carefully slice 1/4 to 1/2 inch thick cookies, depending on how thick you want them.
Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9 to 11 minutes, or until the cookies are barely starting to brown on the edges. These cookies taste best if they are not overcooked so watch them carefully.
Let cookies cool on the baking sheet for 2 to 3 minutes, and then transfer to a wire rack to cool completely.
Repeat steps to finish cooking the remaining log of cookies.
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Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
Christmas Cookies. Best decorating techniques.
In this video I use many different techniques to decorate my cookies: piping, stenciling, stamping, airbrushing, hand painting...
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#cookieart #mylittlebakery #christmascookies #fall #halloween #autumn #edibleart #icingcookies #cookieartist #tutorial #howto #pressurepiping #cookielove #cookiegift #печенье #пряники #мастеркласс #айсинг #cookiecard
10 EASY CIRCLE CHRISTMAS COOKIES ~ Santa, Snowman, Rudolf, Tree, Snowflake, Wreath, Elf, Gingerbread
10 easy Christmas cookies made with just a circle!! Who’s ready for Christmas?? I feel like we skipped straight from summer to winter, so bring on the cozy nights and snow ❄️
This set was made for my online beginner Christmas class ???? As you might have seen from my latest class launches, I’m really enjoying creating beginner sets with just circles. I feel like this takes my usual shape series sets to a new level ⭕️ Using just circles cuts down on the cost of a cookie cutter (you can just use a water glass or anything circular you have in the house that’s about 3 inches in diameter), and as the artist I enjoy the enabling constraint of only have a circle to work with. Most of these designs are very commonly found, and it was so fun to put 10 of my favorites together! Also it took me way too long to settle on how to do that peppermint ????
If you’d like to take this class it’s available for purchase through this link: ttps://thegracefulbakershop.com/products/beginner-christmas-online-cookie-decorating-class
Your class ticket gets you a 40+ page workbook (detail instructions on recipes, links for what you need to you buy, prep work, step by step photo instructions for decorating each cookie and much more!).
AND this class (plus the 12 other online classes I’ve made) are 50% off from 11/16-28!
Real time tutorial with voiceover for this set of royal icing cookies:
Music: A Perfect Christmas
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Classic Australian White Christmas recipe
The classic Australian White Christmas slice recipe is a traditional treat we all look forward to. Enjoy as a centrepiece dessert or keep the tradition alive and make a bag or tin of White Christmas as a food gift.
RECIPE TIPS:
- You can also melt Copha in the microwave by chopping the block into pieces and microwaving on High in 30-second bursts, stirring until melted.
- For more festive colour, add extra chopped glace cherries to the top of the White Christmas slice before chilling.
- Store White Christmas slice in a sealed container for up to 5 days.
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