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Laura's Sugar Cookie Markers, Faux Coal, Gingerbread Teddy Bears and Shortbread Letter to Santa

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Ingredients

Ingredients for Sugar Cookie Markers

  • 1 c unsalted butter
  • 1 c sugar
  • 3 c all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp grated lemon peel
  • 1-2 c powdered sugar (for rolling)

Ingredients for Faux Coal

  • 1 1/4 c unsalted butter
  • 2 c sugar
  • 2 tsp vanilla extract
  • 2 c all purpose flour
  • 3/4 c cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c dark chocolate baking chips
  • 3/4 c crushed peppermint candy canes

Ingredients for Gingerbread Teddy Bears

  • 3 c all purpose flour
  • 1 T ground ginger
  • 1 T ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 c unsalted butter
  • 1/4 c shortening
  • 1/2 c packed brown sugar
  • 1 egg
  • 1/2 c unsulfured molasses
  • 2 tsp vanilla extract
  • 1 c powdered sugar (for rolling out)

Ingredients for Shortbread Letter to Santa

  • 2 1/2 c all purpose flour
  • 6 T sugar
  • 1 c butter
  • 4 tsp vanilla extract
  • powdered sugar (for rolling out)

Directions for Sugar Cookies

  1. Cream butter and sugar.
  2. Whisk together flour, salt, and baking powder, and set aside.
  3. Add egg, vanilla extract, lemon, and almond extract to butter mixture until just combined.
  4. Scrape down bowl, add flour mixture, and mix until combined.
  5. Roll out to ¼” thick and cut into shapes.
  6. Bake at 350 for 8-9 min.

Faux Coal

  1. Cream butter and sugar, scrape down bowl.
  2. Add eggs and vanilla and mix well.
  3. Combine all dry ingredients and slowly add to butter mixture.
  4. Fold in baking chips and candy canes.
  5. Bake at 350 for 8-9 minutes

Directions for Gingerbread Teddy Bears

  1. Whisk flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a large bowl, and set aside.
  2. Cream butter, shortening, and sugar until light and fluffy (about 2 min).
  3. Add in eggs, molasses, and vanilla, and beat on medium speed until combined.
  4. Reduce mixer to low, and gradually add flour mixture until just combined.
  5. Divide dough into equal portions and form each into a ball.
  6. Wrap tightly in plastic wrap, and chill for at least 2 hours.
  7. Roll out dough to ⅛” thick, cut into favorite shapes, and place on parchment-lined baking sheet.
  8. Bake 8-10 min at 350 for a softer cookie, and 10-12 min for a snappier cookie.
  9. Remove from oven, let cool for 5 minutes, and then transfer to wire rack.
  10. Icing- Whisk all ingredients together in a bowl until smooth and pipe onto cookies.

Directions for Shortbread Letter to Santa

  1. Combine flour, sugar, and lavender.
  2. Using a pastry blender, cut in butter until the mixture becomes crumbly.
  3. Add vanilla and knead until smooth/form into a ball.
  4. Sprinkle powdered sugar on a flat surface and roll out into a rectangle ½” thick.
  5. Bake at 325 for 20-25 min.

Covering: Roll out white fondant and trim to cover the entire surface of the cookie.