Cookie Blitz-Day Two

A visit from St. Nicholas or Santa would not be complete unless a plate of cookies and a glass of milk were left out for him on Christmas Eve plus carrots for 'Sinterklaas' horse.

These Santa Sugar Cookies would be perfect for his stop at your house. And note they are 

Crisp Sugar Cookies
Cook's Notes: A perfect sugar cookie, crisp on the outside and soft in the inside topped with sprinkles sparkling sugar.

Recipe makes 38 cookies.

Santa's Sugar Cookies

Ingredients:

• 1 cup powdered sugar
• 1 cup granulated sugar
• 1 cup butter
• 1 cup Wesson (vegetable oil) 
• 2 large eggs beaten
• 1 teaspoon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon almond extract
• 4 cups flour +2 tablespoons
• 1 teaspoon salt
• 1 teaspoon crème of tartar
• 1 teaspoon baking soda 

 Directions:

• Cream butter with sugars and add in beaten eggs. Mix well. Add in oil and extract/s.
• In another bowl whisk together flour, salt, crème of tartar and baking soda.
• Add butter/oil mixture to flour mixture. Beat well and place in freezer 30 minutes to chill.
• Preheat oven to 375 degrees and line 2 baking sheets with parchment paper or silicone pads. 
• Roll dough into 2 inch balls and reroll in granulated sugar. Flatten slightly with bottom of a floured glass.
• Sprinkle each cookie with sprinkles sparkling sugar. 
• Bake for 11 minutes. Bottom of cookie should be browned. Cool on baking sheet a few minutes and then transfer to a wire cooling rack. 
  

Ever Ready Mint Capped Brownie Cookies

Cook's Notes: Recipe makes 32 brownie bites and was adapted from Hershey Company
Ingredients:

• 32 Hersheys kisses brand mint truffles in dark chocolate or can substitute other seasonal ones such as cherry cordial, candy cane, sugar cane
• 2/3 cup butter, softened
• 1-1/4 cups granulated sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup Hershey’s special dark cocoa
• 1/2 teaspoon baking soda
• Multicolored sprinkles

Directions:

• Heat oven to 350 degrees. Line small muffin pan (appetizer size) with paper or foil baking cups. Remove wrappers from chocolates and set aside.
• Beat butter, granulated sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs. Beat well. Whisk together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Place dough in freezer for 25 minutes for easier handling.
• Place a sheet of wax paper on counter and roll dough into 1-1/2 inch balls, and then reroll in sprinkles and place in cookie cup liners.
• Bake 11 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake.

• Cool in pan 5 minutes and transfer each one to wire cooling rack. Cool 8 minutes before pressing chocolate piece into surface of each cookie cup. 

Note: You want to avoid candy from melting in brownie cups if placed in too soon.