Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Snowman Christmas Cookie Food Craft
a General Mills Recipe

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INGREDIENTS:

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Round store bought cookies of your choice (or bake your own)
Vanilla frosting
Red or green decorator sugar crystals
Brown miniature M&M’s candies (for eyes)
Miniature chocolate chips (for mouths)
Orange gumdrop candies, cut into small carrot-shaped triangles (for noses)
(see my tips below)

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DIRECTIONS:

1:  Spread frosting on each cookie.

2:  For hat, sprinkle 1/4 teaspoon sugar crystals on top half of each cookie. Pipe frosting across center and along top edge of each cookie for outline and puffball of hat.

3:  Decorate each cookie with creating face as shown in the images.

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Darlene’s Tips:  You can use whatever you want to decorate your snowmen. Red shoestring licorice cut into pieces would be good for a mouth. I mini marshmallow makes a good pom pom for the hat. You could use chocolate chips or raisins for the eyes or even candy eyes.  Grab a variety of candy for decorating and let the kids (even big kids) have fun!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Christmas Cream Wafer Cookies Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:

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2 cups Gold Medal all-purpose flour
1 cup butter or margarine, softened
1/3 cup whipping (heavy) cream
Your choice of granulated sugar, coarse sugar, colored sugar, candy sprinkles, etc.
optional: frosting of your choice, if you want to make cookie sandwiches
(see my tips below)

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DIRECTIONS:

1:  In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.

2:  Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters.

3:  Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using a spatula. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.

4:  Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.

5: Create cookie sandwiches by spreading frosting between two cookies, if desired.

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Darlene’s Tips:  You can totally skip the dipping in sugar part if you want. You could pipe frosting onto the cookies if you want to decorate them. If you want to skip the cookie cutter part, I bet you could just take some of the dough, roll a ball, flatten it a bit, place on the cookie sheet and bake as directed.  I might have to try these for my mother!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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