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Santa Cookies

By Becky Low
Make Santa's favorite Christmas cookies this year!

Becky Low shares her recipe for Christmas cookies that you can tackle with your kids!

Snow Ball Cookies

Ingredients:

  • 2 ¼ cups flour
  • 1 cup finely chopped pecans or walnuts
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ¾-1 cup powdered sugar

Method:

Preheat oven to 325 degrees. Place ½-¾ cup powdered sugar in small bowl; set aside. Combine flour, finely chopped nuts, butter, vanilla, salt, and granulated sugar; beat until well mixed. Press together and shape into 1-inch balls. Place cookies on ungreased cookie sheet and bake 20-25 minutes or until lightly browned on the bottom. Cool 5 minutes. Roll warm cookies in powdered sugar and set on rack to cool. Roll cooled cookies a second time in powdered sugar; stack cookies on serving plate. Place powdered sugar in a fine strainer or sieve. Tap sides of sieve to sift powdered sugar over cookies creating a new fallen snow look. Serve with a glass of milk. Makes approximately 3-dozen cookies
For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or on Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org

Sour Cream Sugar Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Frosting, sprinkles, candies and
  • decorations

Method:

Method: Beat together butter and sugar; add sour cream, eggs and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate dough at least one hour for easier rolling. Preheat oven to 350 degrees. Place chilled dough on lightly floured surface and roll out to ¼-inch thickness (tip: for even thickness, place a ¼- inch dowels, chop sticks, or pencils to either side of the dough; roll dough until rolling pin rests on the dowels). Lightly sprinkle top of dough, as needed, to prevent sticking to rolling pin. Dip cookie cutters in flour and cut dough into desired shapes. Place cookies on ungreased cookie sheet and bake 8-10 minutes or until very lightly tanned on the bottom. Cool on wire racks. Frost and decorate as desired. Serve with a glass of cold milk. Makes about 2 dozen cookies, depending on size and shapes.

Chocolate Chip Turtle Cookies

Ingredients:

  • 1 package (4 oz) soft caramels (ie Werther's Soft
  • Creme)
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • 1 cup butter, softened
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 package (10 oz) chocolate chips (about 1 ⅔ cups)
  • 6-8 ounces caramel dip (found in produce section of
  • store)
  • Pecan halves

Method:

Method: Preheat oven to 375 degrees. Unwrap caramels and cut each in half; set aside.

Stir together flour, baking soda, salt and cocoa; set aside.

Beat together butter, white sugar and brown sugar; add eggs and vanilla; beat well. Stir in flour; add chocolate chips and stir to mix. Drop by rounded tablespoons onto ungreased cookie sheet; place 1 piece caramel on top each cookie; bake 8-10 minutes or until edges are set but center is still soft. Cool on pan a few minutes before removing cookies to cooling rack. While cookies are still warm, heat caramel dip in microwave in 15 second intervals until soft enough to drizzle or spoon a dollop on each cookie. Top each cookie with a pecan half. Serve warm or cold with a tall glass of milk. Makes approximately 2-dozen cookies
For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or on Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org

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