|Santa Christmas Sugar Cookie|
Sugar Cookie Recipe
1 cup sour cream
1 cup butter, softened (not melted)
2 cups sugar
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon soda
5-6 cups flour
Mix sour cream and butter until creamy, then add sugar; beat in eggs. Add vanilla. In a separate bowl mix 5 cups flour, baking powder, and soda. Gradually add the flour mixture to your butter and sour cream mixture. Add up to another cup of flour as needed. Cover dough and place in refrigerator for several hours or chill over night.
To roll out, I place about 1/4 cup of flour on board or counter. Spoon out dough onto the flour, with large spoonfuls tight beside each other. Sprinkle flour on dough and pat down a bit before using rolling pin. Roll to 1/4 inch thick. Cut out round circles for Santa faces. I use a 2 5/8" round cookie or biscuit cutter. Place on a non-greased baking sheet and bake at 350 degrees until done. Bake until, when touched in the center it springs back (does not leave indentation). Don't over bake - no brown edges.
2 lbs. powdered sugar
1/2 lb. Crisco
1 teaspoon salt
1 teaspoon vanilla (I use white vanilla from baking store)
1 teaspoon butter flavor
1 teaspoon almond flavor
1/4 cup coffee creamer (regular or french vanilla flavor)
1/2 cup water
In an electric mixer bowl combine powdered sugar, Crisco, and salt. In a measuring cup combine water and coffee creamer and flavorings. Add liquid to powdered sugar mixture and beat for a full five minutes to insure no lumps. Stop mixer and scrape down sides of bowl to insure that every last lump is dissolved. You will be using decorating tubes, so you must make sure there are no lumps. If the icing is a little too stiff, you may add a few teaspoons of water.
To decorate your Santa faces, you will need:
- Two #18 Wilton Open Star Decorating Tips. You will want to have one for white icing and one for red icing.
- Wilton disposable decorating bags
- Wilton concentrated gel/paste red food color for Santa hat
- Mini chocolate chips for Santa eyes
- Red hots for Santa nose
- White chocolate, to use as face; block about 4" x 5"
- Ivory or Rose color Wilton concentrated gel/paste food color to tint white chocolate
- Luster dust in a shade of pink for Santa cheeks
- Small amount of Vodka or lemon juice for luster dust
- Clear edible glitter (if desired)
In double boiler melt the white chocolate. Add a few tablespoons of vegetable oil to the white chocolate to make it of flowing consistency. I put my white chocolate in my gas oven a few hours before beginning. The pilot in the oven melts it nicely. Tint the chocolate a peach-pink/flesh color. With a teaspoon, put a swath of flesh-colored chocolate across the low/mid area of the cookie as shown. Before the chocolate sets, place chocolate chip eyes and red hot nose. Tweezers may be helpful. This is a good time to employ the help of a friend. One person applies face, another eyes and nose.
|Place White Chocolate Faces on Santas|
With red icing in decorator bag with #18 decorator tip, zig zag two rows for hat. (Notice I left gap between red hat and face.)
With white icing in another decorator bag and the other #18 decorator tip, zig zag your first row of beard as shown; then add a second (outside/lower) row of beard.
Next pipe a white hat cuff, covering up the gap between the face and hat; followed with a "Puff Ball" on the right side of the white cuff. It's so easy and fun!
As you decorate, move cookies around with a spatula, otherwise you will accidentally bump icing.
|Santa Face Cookie with Mustache|
Now pipe the mustache with the same white tube. And now you are ready to sprinkle on the edible glitter. I prefer getting it on the red hat and beard. Try to keep it off the cheek area where you will want to paint his cheeks.
This whole piping experience is easy because you will use only these two colors and these two tubes throughout the process.
By this time the faces should be set and firm and you can prepare and paint on pink cheeks. I used a little luster dust mixed with lemon juice, brushed on with a clean art brush.
|Paint Cheeks on Santa Cookie|
Now you're done. How beautiful! I let them air dry for a few hours. This icing will dry a bit so that you can slip them into individual cookie bags, and carefully close with a colorful Christmas twist tie or ribbon. I place them on cookie sheets in the freezer, freezing them in layers before stacking. DO NOT STACK cookies before they are frozen. Now have fun.
|So Many Santas|
Submitted by Loretta Coblentz
December 1, 2014