Frosted Reindeer Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
1 cup vanilla ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops, cut in half
1 Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2 With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.
3 Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.
Santa on a stick Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened 2 tablespoons milk
1/2 teaspoon almond extract
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
14 craft sticks (flat wooden sticks with round ends)
Small round candies or chocolate chips
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
Betty Crocker® red gel food color, if desired
Betty Crocker® colored sugar, if desired
Flaked coconut, if desired
1 Heat oven to 350°F. In large bowl, beat granulated sugar, butter, milk, almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt until dough forms.
2 Shape dough by 2 tablespoonfuls into 1 1/2-inch balls. Remove about 1/2-inch piece of dough from each. On ungreased cookie sheets, place larger balls about 3 inches apart. Flatten to 1/2-inch thickness with floured bottom of glass. Insert wooden stick into side of each. Shape small pieces of dough into triangles; press and flatten onto rounds opposite sticks to form hats.
3 Bake 12 to 15 minutes or until edges are light golden brown. Insert candies into cookies for eyes, nose and mouth. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 Tint about 1/4 cup frosting with red food color. Frost hats; sprinkle with colored sugar. Add miniature marshmallows to tips of hats. Use additional frosting and candies, granulated sugar and coconut for brims of hats. Use about 1/4 cup white frosting and additional coconut for beards.
1 quantity Buttermilk Sponge
400g white ready-to-roll fondant icing
Assorted food coloring pastes
Icing sugar, for dusting
300g natural marzipan
4 tbsp apricot jam
Assorted edible lustres
200g royal icing sugar
Edible colored balls
What you will need...
12 paper cupcake cases
round cookie cutter, same diameter as top of cupcakes
small piping bags,
fitted with writing nozzles
narrow festive ribbon
Preheat the oven to 180C/ 350F/ Gas 4. Divide the buttermilk sponge mixture between the cupcake cases, filling them two-thirds full.
Bake on the middle shelf of the preheated oven for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Break off about 75 g of the fondant icing, wrap in clingfilm and set aside. Tint the remaining fondant in your chosen colors. Cover with clingfilm until ready to use.
Lightly dust a clean, dry work surface with icing sugar. Roll the marzipan out to a thickness of 2mm. Using the cookie cutter, stamp out 12 discs. Warm the apricot jam in a small saucepan, sieve it, then lightly brush the tops of the cold cupcakes. Press one marzipan disc onto the top of each cake, smoothing to cover the cake completely. Brush the marzipan with another thin layer of apricot jam. Roll out the tinted fondant icing (slightly thicker than the marzipan) and stamp out 12 discs using the cutter. Cover the marzipan-topped cakes and smooth down. Brush lustres lightly over the fondant.
Make the royal icing following the manufacturer’s instructions and tint in your chosen colors. Fill the piping bags with the icing and pipe designs onto each ornament. Decorate with colored balls. Use the reserved untinted fondant to make little loops, brush each one with lustre, and press into the top of each ornament. Finish with ribbon.