12 Days of Cookies 2008 - Day 10

Paula's Snowflake Cookies For an elegant treat, Paula decorates classic sugar cookies with colored frosting and shiny hard candies. Start with her simple base, or if you're pressed for time during the busy holidays, use store-bought dough. Get today's web-exclusive recipe at Food Network Watch Paula make her Snowflake Cookies Miss a cookie? Find recipes and photos
Cook Time 10 minutes Level Intermediate Yield 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. Recipe Tools Print Recipe Get 3x5 Card Get 4x6 Card

12 Days of Cookies 2008 - Day 9

The Neelys' Candy Cane Cookies The Neelys are giving basic sugar cookies a festive twist. With a little red and green food coloring and some easy shaping, Pat and Gina turn these sweets into fun candy cane cookies. Get today's web-exclusive recipe on Food Network Watch the Neelys make their Candy Cane Cookies Miss a cookie? Find recipes and photos
Cook Time 8 minutes Level Intermediate Yield 10 cookies Ingredients 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, room temperature 3/4 cup sugar 1 large egg 2 teaspoons fresh-squeezed lemon juice 3 drops red food coloring 3 drops green food coloring Directions Preheat oven to 375 degrees F. In a large bowl sift flour, baking powder, baking soda and salt together. Set aside. Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated. Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout. Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes. Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy! Recipe Tools Print Recipe Get 3x5 Card Get 4x6 Card