Ingredients:
- 1 batch sugar-cookie dough (recipe below)
- Royal icing (recipe below)
- red food coloring white sprinkles
- black tube icing
- hot cinnamon candles
- 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
Royal icing
- 1 box (1lb) confectioners' sugar
- 2 tablespoons powdered egg whites
- 5 to 6 tablespoons water
How to make the St. Nick cookies:
- 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.
- 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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