Thursday, October 14, 2010

St. Nick Cookies

Baking cookies at Christmas is a tradition for many people. It brings families and friends together with the warm goodness of cookies fresh from the oven. Try this tasty St. Nick decorated cookies.

  • 1 batch sugar-cookie dough (recipe below)
  • Royal icing (recipe below)
  • red food coloring white sprinkles
  • black tube icing
  • hot cinnamon candles
Sugar-cookie dough
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
In a large bowl, with mixer on medium-high, beat butter and sugar until fluffy. Beat in eggs, corn syrup, and vanilla. Reduce speed to low, and beat in flour. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.

Royal icing
  • 1 box (1lb) confectioners' sugar
  • 2 tablespoons powdered egg whites
  • 5 to 6 tablespoons water
In a large bowl, with mixer on low, beat together all ingredients until well combined. Increase speed to high, and continue beating until stiff peaks form. If not using immediately, press plastic wrap directly onto the surface of icing and store in the refrigerator for up to 1 week. (Bring icing to room temperature before using.)

How to make the St. Nick cookies:
  1. Heat oven to 350 degree F. Roll dough to 1/4" thickness on floured surface. Using 3" santa-face cookie cutter, cut out as many cookies as you can. Carefully transfer to baking sheet, 1" apart. Bake 14 to 18 minutes, or until golden. Cool 1 minute. Transfer cookies to wire rack, and let cool completely.
  2. To decorate: Thin 1 cup royal icing with 1 tablespoon water, and tint red with food coloring. Using tip of index finger, spread red icing over hat, let dry 30 minutes. Spread white icing on pom-pom and bottom edge of hat. Cover with sprinkles. Spread santa's beard with white icing, and fluff with tip of spoon. For face, pipe black-icing eyes and attach cinnamon-candy nose. Makes about 3 dozen cookies.

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