Christmas Sugar Cookies

54734

Preparation Time:  20 minutes
Cooking Time:  8 minutes

Ingredients

Makes 48 cookies

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

Directions

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Snickerdoodle Cookies

snickerdoodle-cookies

Preparation Time:  15 minutes
Cooking Time:  14 minutes

Servings: 24

Ingredients

  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Directions

    Preheat oven to 375F. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.

    In a large bowl, with electric mixer at medium speed, beat butter and granulated sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla and egg. At low speed, gradually add flour mixture and beat just until blended, occasionally scraping bowl.

    Working in batches, use the palms of your hands to shape rounded tablespoons of dough into 11/2-inch balls. Roll balls in coarse sugar to coat and place on a large ungreased cookie sheet about 2 inches apart.

    Bake until lightly golden and crinkly on top, 12 to 14 minutes. Cool on cookie sheet on wire rack 1 minute, then transfer cookies to rack to cool completely.

    Pretty-In-Pink Strawberry Cupcakes

    strawberry-cupcakes-del-xl

    Preparation Time:  15 minutes
    Cooking Time:  25 minutes

    Servings: 22

    Ingredients

    Cupcake Recipe

    • 1 package(s) (18 1/4-oz.) cake mix, plain white or yellow
    • 1 package(s) (3-oz.) strawberry gelatin
    • 1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries)
    • 3/4 cup(s) milk
    • 3/4 cup(s) vegetable oil
    • 4 large eggs

    Frosting Recipe

    • 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
    • 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
    • 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
    • 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
    • sprinkles, pink and white, for garnish (optional)
    • 24 slice(s) strawberry, for garnish (optional)

    Directions

    1. Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
    2. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
    3. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
    4. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
    5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.