3rd Day of Christmas Cookies

 

Snowflake Cookies

Recipe courtesy Paula Deen

Prep Time: 45 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 10 min

Level: Intermediate

Serves: about 2 1/2 dozen

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Edible Paint Icing, recipe follows
• Garnish: silver dragees, sugar pearls, sparkling sugar

Directions

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined. 

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

• 1/4 cup cold water
• 3 tablespoons meringue powder
• 2 cups confectioners' sugar
• Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately. Yield: 1 1/2 cups

 Paula's Loaded Oatmeal Cookies 
Recipe courtesy Paula Deen

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 50 min

Level: Easy

Serves: about 3 1/2 dozen

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup quick-cooking oatmeal
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1/2 teaspoon pure vanilla extract

Preheat oven to 350˚F. 

Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color. 

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing. 

Brown Butter Icing: 

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.