Santa Cookies

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
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


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
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:
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
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:
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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