Wednesday, October 17, 2012

Christmas Cookie Contest and Baby Polar Bear Shortbread Cookies

I've been posting about my next "grandma's contest"; a Christmas Cookie recipe contest . . . but so far, nobody has emailed their recipes to me. I have some wonderful prizes planned for the gift package which the winner will receive . . . please take a moment to send me your favorite Christmas cookie recipe! (lyndafreemanatcd@gmail.com)

So, I thought I'd share another recipe from the Betty Crocker The Big Book of Cookies cookbook . . . which will be one of the prizes! When my grandsons were over last weekend, Josiah looked through the cookie cookbook . . . each recipe has a full-color photo, so, as you might imagine, it is great fun for a four year old to look through . . . and for this 51 year old, too! :-)

He wanted to make the Baby Polar Bear Shortbread Cookies, but I needed to get a couple of the ingredients, so I told him I'd get them and we could make them next weekend . . . we ended up making Spritz cookies instead, which he and his brother Caleb, really enjoyed . . . snatching the dough, eating the cookies, etc!

I'm looking forward to making the Baby Polar Bear Shortbread Cookies . . . they sound quite tasty! (If you look at the photo of the cookbook, you'll see these cookies on the top, right)

Ingredients -
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 1/4 cups flour
  • to make icing, 1 cup powdered sugar and 3-5 teaspoons milk with 1/4 teaspoon vanilla - mix until smooth 
  • decorations - 3/4 cup  grated white chocolate baking bar - about 1 oz
  • white vanilla baking chips with tips cut off
  • mini semisweet chocolate chips
  • small, round chocolate covered mints cut in half
  • 1 7oz pkg cookie icing chocolate icing
Directions -
  • heat oven to 350 degrees
  • beat butter and sugar until light and fluffy
  • add vanilla and salt
  • beat until blended
  • beat in flour until soft dough forms
  • shape dough into ball
  • on lightly floured surface, roll outdough to 1/4 inch thickness and cut out 38 2 inch circles
  • on ungreased cookie sheets, place circles 2 inches apart and bake 10 to 12 minutes until edges are just beginning to brown
  • immediately remove from cookie sheets to cooling racks
  • cool completely before decorating
  • when cool, spread icing over cookies and immediately sprinkle white chocolate over icing
  • press two vanilla baking chips into icing for ears, two chocolate chips for eyes and one half chocolate covered mint for nose. Use chocolate icing to pipe mouth
  • enjoy!

1 comment:

  1. Is it possible the emails have gone into a spam folder? I know I sent one to you a week or two ago, it was for 7 layer rainbow cookies. I can send it again, I'll make the subject line "Christmas Cookie Contest".

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