Easy Decorated Christmas Cookies

Believe it or not, we had a snowfall! We had supper in our son Nick's home in 14, this week. Because a dusting of white covered the floor After we left, we were shocked. I immediately checked the hourly prediction:"0 percent chance of precipitation all night ." "So, it is only a brief flurry", we thought. However, by dawn, there was sufficient snow to call college in Asheville off! Surprise, surprise!

To decorate, create a two component icing in blue and dip the biscuits to coat the shirt. Sprinkle with all the snow sprinkles you are almost done. Add sprinkles Following the cookies are put squiggle on a tree that is simple and you have obtained a night in the hills!

Overall Time: 59 mins
Servings: 16

For the biscuits:

1. 8 oz butter 2 sticks
2. 1 tsp vanilla extract
3. 1/4 cup cornstarch
4. For your mint glaze;
5. Sugar
6. 4 tablespoons milk or half and half more
7. 1/4-1 tsp peppermint extract
8. Paste food used Wilton Delphinium Blue

For Your buttercream piping:

1. 1 tbsp very soft butter
2. 1/2 tsp peppermint extract
3. white nonpareils
4. Little white snowflakes for your tree topper optional

Directions

For the biscuits:

1. Line two sheet pans with parchment paper. Put aside.
2. Put butter. Stir until smooth and nice with spatula or a spoon. Add vanilla and sugar. Mix together by hand until well blended and tender, for approximately 30 seconds.
3. Sprinkle cornstarch and the flour evenly. Turn out on a lightly floured surface and then press dough at a ball. Knead several times until smooth shape into a ball and push into a disk with your palms.
4. Roll dough out . Dough work surface and rolling pin dusted with flour. Re-roll scraps as many times as necessary to use the dough up.
5. Place cutouts from the fridge for up to 24 hours or a minumum of one hour.
6. Remove from fridge and bake for 12-16 minutes or until just starting to turn gold at the edges.

For Your mint Candles:

1. Blend powdered sugar, half and half an 1/4 tsp peppermint extract at a bowl. The glaze ought to be thick but pourable. Add half and a bit more half if too thick. Taste the glaze and include more peppermint infusion, if desired (see note above from the article ). Dip the tip of a knife to the food swirl and then coloring a few of it. Stir and put in food color until desired color of blue is accomplished. Transfer the glaze.

To Reduce the biscuits:

1. The glaze is touched by holding dip the surface to the glaze, making sure each one the surfaces. Pull up cookie and from this glaze. Permit glaze that is excess to drip back into another bowl. Quickly flip the cookie side up when glaze stops dripping and give it a more jiggle to permit the glaze to flow across the surface. Repeat with remaining biscuits.

For Your buttercream piping:

1. Put butter in a skillet and then stir till smooth. Add powdered sugar half and half and mint extract and stir until smooth, adding a little more half and half an hour if desired to attain a consistency that is smooth although thick.
2. Put buttercream at a pastry bag fitted with a small round racket tip (I used a Wilton Number 5 round suggestion ). Beginning in the top border of a single cookie, then pipe the Christmas trees by creating lines which are increasingly wider, stopping about 1/4-inch over the lower border of the cookie (see images above). Immediately sprinkle trees using a couple nonpareils. Set aside to dry.
3. Watch Café Tips over for lots of instructions and methods.

Recipe Notes

1. Watch Café Tips over for lots of instructions and methods. The recipe makes 15 big (3-inch) or 2 dozen smaller (2-inch) cookies.
2. The recipe makes 15 big (3-inch) or 2 dozen smaller (2-inch) cookies.
3. Once cookies are dried for many hours, then they may be piled in an airtight container.

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