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Recipe: Christmas Card Cookies
Similar Categories: Christmas, Card, Cookies
Yield: 40 Servings
3/4 c Sugar
1 c Butter; softened
3 oz Cream cheese; softened
1 Egg
1 ts Vanilla
3 c Flour
For decorations:
Fruit-flavored hard candies
-crushed
Colored sugars
Decorating candies
In large mixer bowl, combine all ingredients except flour. Beat at medium
speed until creamy. Reduce speed to low; add flour. Continue beating just
until mixed (1-2 minutes). Divide dough in half. Wrap each half in waxed
paper; refrigerate dough at least 2 hours. Heat oven to 325 degrees. On
lightly floured surface, roll 1 portion dough to 15- x 10-inch rectangle.
Cut dough into 20 (3- x 2-1/2-inch) rectangles (cards) using pastry wheel
or sharp knife. Cut out small shapes in center of each card using tiny
cookie cutters, or sharp knife. Save cut-out shapes to decorate remaining
dough. Place cards on aluminum foil-lined cookie sheets. Fill cut-out
center or cards with enough crushed candy to evenly fill holes. Keep candy
separated by color, and mix colors as little as possible. Bake 7-9 minutes
or until edges are very lightly browned and candy is melted. Let cool
completely or until edges are very lightly browned and candy is melted. Let
cool completely before removing from cookie sheets. Roll second portion of
dough in 15- x 10-inch rectangle. Cut into cards as directed above. Place
tiny cut-out shapes of dough on each card. Decorate with colored sugars and
candies. Bake for 7-9 minutes or until edges are lightly browned.
3/4 c Sugar
1 c Butter; softened
3 oz Cream cheese; softened
1 Egg
1 ts Vanilla
3 c Flour
For decorations:
Fruit-flavored hard candies
-crushed
Colored sugars
Decorating candies
In large mixer bowl, combine all ingredients except flour. Beat at medium
speed until creamy. Reduce speed to low; add flour. Continue beating just
until mixed (1-2 minutes). Divide dough in half. Wrap each half in waxed
paper; refrigerate dough at least 2 hours. Heat oven to 325 degrees. On
lightly floured surface, roll 1 portion dough to 15- x 10-inch rectangle.
Cut dough into 20 (3- x 2-1/2-inch) rectangles (cards) using pastry wheel
or sharp knife. Cut out small shapes in center of each card using tiny
cookie cutters, or sharp knife. Save cut-out shapes to decorate remaining
dough. Place cards on aluminum foil-lined cookie sheets. Fill cut-out
center or cards with enough crushed candy to evenly fill holes. Keep candy
separated by color, and mix colors as little as possible. Bake 7-9 minutes
or until edges are very lightly browned and candy is melted. Let cool
completely or until edges are very lightly browned and candy is melted. Let
cool completely before removing from cookie sheets. Roll second portion of
dough in 15- x 10-inch rectangle. Cut into cards as directed above. Place
tiny cut-out shapes of dough on each card. Decorate with colored sugars and
candies. Bake for 7-9 minutes or until edges are lightly browned.
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