Combine your love for baking and crafting by creating these miniature frosted cookies that hang perfectly on your cocoa cup.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
1 tablespoon Land O Lakes® Half & Half
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
2 to 3 ounces vanilla-flavored candy coating (almond bark)
Miniature candy canes, unwrapped
2 1/2 cups powdered sugar
1 to 2 tablespoons water
1 tablespoon Land O Lakes® Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
Decorator candies, sugars, etc., if desired
Combine 1 cup butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, half & half and 1 tablespoon vanilla. Continue beating, scraping bowl occasionally, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour.
Heat oven to 350°F.
Roll out dough, one ball at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4 inch thickness. Cut with 2-inch round cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Cut remaining dough into 1/2-inch squares to make ornament “hangers”. Press 1 square dough onto each circle to create ornament top.
Bake 8-10 minutes or until cookies are set and just begin to brown around edges. Cool completely.
Melt vanilla-flavored candy coating as directed on package. Working with 6 cookies at time, place 1-inch strip melted candy coating onto back of hanger portion of cookie. Press candy cane into candy coating, creating hook, holding candy cane in position until set. Place onto cooling rack, candy cane-side up; let stand until completely dry.
Combine powdered sugar, 1 tablespoon water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; beat at medium speed until powdered sugar is moistened. Continue beating until mixture is smooth, adding additional water, if necessary, to reach desired consistency.
Place each cookie onto cooling rack, positioning candy cane to rest between wires of rack or off edge of rack. Decorate each cookie as desired with icing and decorator candies. Let stand 1 hour or until icing hardens.
- Icing can be tinted with food color for additional decorating options.
- Cut and bake as many ornaments as desired. Cut traditional cut-out cookies with remaining dough.
Celebrate the season with these Christmas recipes,including updated classic desserts, cookies and festive snacks.