YIELD Makes about 2-1/2 dozen cookies
Making cookies this holiday season? Check out these tips for making Christmas cookies.
|2‑1/2||cups all-purpose flour|
|3/4||cup (1-1/2 sticks) unsalted butter, softened|
|2||squares (1 ounce each) white chocolate, melted and cooled slightly|
|Coarse white decorating sugar, colored sugars and decors|
- Combine flour and salt in medium bowl. Beat sugar and butter in large bowl at medium speed of electric mixer until fluffy. Beat in white chocolate, egg and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Shape dough into disc. Wrap in plastic wrap and refrigerate 30 minutes or until firm.
- Preheat oven to 350°F. Grease cookie sheets. Shape heaping tablespoonfuls of dough into 10-inch ropes. Fold each rope in half; twist to make icicle shape, leaving opening at fold and tapering ends. Roll in coarse sugar; sprinkle with colored sugars and decors as desired. Place 1 inch apart on prepared cookie sheets.
- Bake 8 to 10 minutes or until firm but not browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Pull ribbon through opening in top of each icicle and tie small knot in ribbon ends, if desired.
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