Sugar Cookie Carollers
Have fun with these cookies by modelling them after your favourite aunt, uncle or cousin.
Servings: 60 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 20 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 2% |
| folate | 5% |
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3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
Paste food colouring
Candies (such as confetti)
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter until light and fluffy; beat in sugar in 3 additions. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and sa< stir into butter mixture in 3 additions.
Remove 3/4 cup (175 mL) of the dough and set aside for tinting hair and hats. Divide remaining dough in half; tint as desired to reflect multicultural faces. Shape each half into 8-inch (20 cm) log. Wrap each and refrigerate for 1 hour.
Tint 2 tbsp (25 mL) of the reserved dough to desired hair colour; force through garlic press or fine strainer to form hair. Divide remaining reserved dough in half. Tint each as desired; form into enough hats and earmuffs for about 60 faces. (Make-ahead: Cover and refrigerate logs and shapes for up to 24 hours.)
Slice logs into 1/4-inch (5 mm) thick rounds. Place, 1 inch (2.5 cm) apart, on prepared pans. Using straw or plain piping tip, cut out oval for mouth.
Place hair, hat or earmuffs on each, pressing lightly to secure. Press on candies for eyes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 8 minutes. Let cool on pans on racks for 1 minute. Recut holes if necessary. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
In large bowl, beat butter until light and fluffy; beat in sugar in 3 additions. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and sa< stir into butter mixture in 3 additions.
Remove 3/4 cup (175 mL) of the dough and set aside for tinting hair and hats. Divide remaining dough in half; tint as desired to reflect multicultural faces. Shape each half into 8-inch (20 cm) log. Wrap each and refrigerate for 1 hour.
Tint 2 tbsp (25 mL) of the reserved dough to desired hair colour; force through garlic press or fine strainer to form hair. Divide remaining reserved dough in half. Tint each as desired; form into enough hats and earmuffs for about 60 faces. (Make-ahead: Cover and refrigerate logs and shapes for up to 24 hours.)
Slice logs into 1/4-inch (5 mm) thick rounds. Place, 1 inch (2.5 cm) apart, on prepared pans. Using straw or plain piping tip, cut out oval for mouth.
Place hair, hat or earmuffs on each, pressing lightly to secure. Press on candies for eyes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 8 minutes. Let cool on pans on racks for 1 minute. Recut holes if necessary. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Source
Holiday Celebrations: 2007
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