Making recipes with the season
Our Best Bites
Nutter Butter Christmas Cookies:
Ingredients and Supplies
1 package of Nutter Butter cookies
Mini traditional pretzels
Pretzel sticks
1 pound of milk chocolate almond bark
1 pound of white chocolate almond bark
Candy writers (assorted colors)
Red sanding sugar
White nonpareils
Edible eyes
Cinnamon red hots
Miniature marshmallows
Edible confetti sprinkles
Parchment paper
Dipping fork
Santa Nutter Butter cookies
Dip one half of the Nutter Butter cookie into melted white chocolate almond bark. Quickly decorate that end with white nonpareils to make Santa’s beard. Dip a small top portion of the other half of the cookie with white chocolate almond bark. While the chocolate is still wet, decorate the end with red sanding sugar to make Santa’s hat. Add 1/4 of a marshmallow to Santa’s hat. Attach a cinnamon red hot for Santa’s nose and eyes using white candy writer. When everything is set, use white candy writer to make the trim on Santa’s hat.
Snowman Nutter Butter cookies
Dip a whole nutter butter cookie into white chocolate almond bark. Before the chocolate sets up, put two edible eyes on the snowman and rainbow candy coating or confetti sprinkles for the buttons. Dip the ends of two pretzel sticks into white chocolate almond bark and attach one to each side the cookie. Use candy writers to make a nose and scarf for the snowman.
Reindeer Nutter Butter cookies
Dip two mini traditional pretzels in milk chocolate almond bark and cover with white nonpareils. Dip a Nutter Butter cookie in milk chocolate almond bark. Before the chocolate dries, position the two pretzels on the upper half of the cookies to make the antlers. Place two edible eyes and a red hot for the nose below the antlers.
Pam Uribarri
Sugar Cookies:
The weather is getting colder, and fall is coming to an end, but the winter holidays are quickly approaching. If you want to get into the holiday spirit, making cookies could be the perfect activity to do with friends, kids, or family. Here is a recipe for sugar cookies and frosting to decorate:
Preheat oven to 375 degrees F
Cream ½ cup of butter or margarine. Add ⅔ cup brown sugar and beat. Beat in 1 egg and ⅓ cup of molasses. In a separate bowl, combine 2 ¾ cups of flour, 1 tsp baking soda and spices (2 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg). Add to butter mixture. Blend well.
Roll dough out 1/8 inch thick on floured surface. Cut into desired shapes. Bake for 6-8 minutes.
To Make Frosting: Cream 1/3 cup butter. Gradually add 2 cups sifted confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Put in a pastry bag with small tip and decorate cookies.