Cookie Recipes S TA R R I N G R E A L速 B U T T E R
The decorations are up. The fire is lit. And brrrr, it is cold outside. All this can only mean one thing: Cookies! This year, we’ve assembled a collection of distinct cookie recipes sure to inspire holiday cheer. From festive peppermint to dreamy red velvet, to pinwheels, krinkles and more, you’ll find that these cookies all have one thing in common: rich, creamy texture and irresistible flavor that only comes from using REAL® Butter. For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.
Happy Holidays! American Buer Institute / America’s Dairy Farmers
Peppermint Red Velvet Cookies Makes 1 1/2 Dozen Cookies
1/2 cup (1 stick) unsalted butter, softened
In bowl of electric mixer, beat butter and sugar until light and fluffy. Add egg, food coloring, peppermint extract and sour cream. Beat until blended. Next, add flour, cocoa, salt and baking powder. Beat until just blended. Fold in crushed peppermints. Mix until combined. Refrigerate dough for 30 minutes.
1 cup granulated sugar 1 egg 1 tablespoon red food coloring 1 teaspoon peppermint extract 1 cup sour cream 2 cups all-purpose flour 3 tablespoons cocoa powder 1/2 teaspoon salt 1 teaspoon baking powder 9p eppermint hard candies, crushed, plus additional for decorating
frosting: 1/2 cup (1 stick) unsalted butter, softened 2 cups confectioners' sugar 3 tablespoons cocoa powder 1/8 cup heavy whipping cream 1/2 cup mini marshmallows, plus additional for decorating
Preheat oven to 375째F and line cookie sheets with parchment paper. Drop dough by rounded tablespoons about 2 inches apart on lined cookie sheets. Bake 8-10 minutes, or until cookies spring back when touched. Cool cookies on wire racks. Cool completely before frosting.
buttercream frosting: In bowl of electric mixer, beat butter, confectioners' sugar, cocoa and whipping cream until fluffy. Add marshmallows and mix to combine. Spread buttercream frosting over cookies. Sprinkle miniature marshmallows and crushed peppermint candies on top to decorate.
cranberry pistachio sables Makes 3 Dozen Cookies
Ingredients: Cookies: 1 cup (2 sticks) unsalted butter, softened 2/3 cup granulated sugar 2 large egg yolks 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon salt 3/4 cup dried cranberries 3/4 cup pistachios, coarsely chopped
For decorating: 3/4 cup turbinado sugar 1 large egg white mixed with 1 tablespoon water
By Annie, Annie's Eats
Directions: In bowl of electric mixer, combine butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in egg yolks one at a time, and vanilla extract. With mixer on low speed, add flour and salt until incorporated and thick dough forms. Mix in cranberries and pistachios on low speed just until evenly incorporated. Gather dough together and split into two even portions. Transfer each to a piece of parchment paper. Form into log about 1 3/4 inches in diameter. Roll dough tightly in parchment paper and twist the ends to seal. Transfer dough logs to freezer and chill until very firm, at least 2-3 hours. Preheat oven to 350째F. Line baking sheets with parchment paper or silicone baking mats. On piece of wax or parchment paper, pour a line of turbinado sugar for coating dough log. In small bowl, combine egg white and water. Remove dough from freezer, brush lightly with egg wash, and roll in turbinado sugar pressing gently to adhere. Transfer dough to cutting board and slice with sharp knife into rounds just less than 1/2-inch thick. Place dough rounds on prepared baking sheets. Bake until edges are light golden and cookies are just set, 14-15 minutes total. Let cool on baking sheets briefly, then transfer to a wire rack to cool completely.
Spiced Molten Chocolate Cookies Makes 3 Dozen Cookies
Ingredients: 3 cups all-purpose flour 1 1/2 cups cocoa powder 1 teaspoon cinnamon 1/4 teaspoon cayenne 1/4 teaspoon salt 1 1/2 cups butter, softened 1 3/4 cups granulated sugar 3 tablespoons turbinado sugar (to roll the cookies in) 2 large eggs 1 teaspoon vanilla extract 36 chocolate truffles
Directions: In medium mixing bowl, mix flour, cocoa powder, cinnamon, cayenne and salt; set aside. Beat butter and sugar together with mixer until creamy. Beat in eggs and vanilla extract. Slowly add dry ingredients and mix on low until dough comes together. Bring dough together into ball and cut into four equal parts. Flatten each section into disc, wrap in plastic wrap and refrigerate for 15-30 minutes. Preheat oven to 350째F. One disc at a time, cut dough into 8 even triangles. Place chocolate truffle into the center of triangle and roll into ball so truffle is sealed inside ball. Roll each cookie in sugar and place on ungreased cookie sheet (8 cookies to a sheet). Bake 15 minutes, or until firm. Be careful not to bake too long. Transfer cookies to wire rack to cool completely.
Peppermint Black and White Cookies Makes 15 Cookies
By Annalise, Completely Delicious
14 tablespoons unsalted butter, softened
Preheat oven to 350째F. Line sheet pan with parchment paper.
1 1/4 cups granulated sugar
In bowl of stand mixer fitted with paddle attachment, beat butter and sugar until light and creamy, about 2-3 minutes. Add eggs and yolk one at a time, mixing after each. Add vanilla.
2 large eggs 1 large egg yolk 1 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder
In separate bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture in three additions, alternating with buttermilk, scraping down bowl as necessary.
3/4 cup buttermilk
Use 1/4 cup scoop to drop cookie dough onto prepared sheet pan, leaving 3 inches between each cookie. Bake until edges are golden brown and tops bounce back when touched. Cool on wire rack.
Frosting and Decoration:
3 3/4 cups confectioners' sugar
Whisk together confectioners' sugar, heavy cream, milk and peppermint extract in large bowl. If mixture is too thick, add more milk. Pour half of frosting into small bowl, this will be the white frosting.
1/2 teaspoon baking soda 1/2 teaspoon salt
1/4 cup heavy cream 3 tablespoons whole milk 1 teaspoon peppermint extract 3 ounces dark chocolate, chopped 1/2 cup crushed candy canes
To make chocolate frosting, melt chocolate in heatproof bowl in microwave in 30-second intervals. Stir until smooth. Whisk chocolate into remaining half of frosting. Add additional milk, as needed, to achieve same consistency as vanilla frosting. To frost cookies, turn upside down so flat bottoms face up. Use small spatula or knife to spread vanilla frosting on half. Let cookies set 10 minutes, then repeat with chocolate frosting on other half of each cookie. Sprinkle with crushed candy canes. Let set 1 hour before serving.
EggNog cookie Logs Makes 32 Cookies
By Kirsten, Comfortably Domestic
3 cups all-purpose flour
In medium bowl, combine flour, salt and nutmeg; set aside. In large bowl, cream butter and sugar 2-3 minutes or until light and fluffy. Add egg, rum extract and vanilla extract, mix well. Stir in flour mixture until a soft dough forms.
1/4 teaspoon salt 2 teaspoons ground nutmeg 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 2 teaspoons rum extract 1 teaspoon vanilla extract
frosting: 1/3 cup unsalted butter, softened 2 teaspoons rum extract 1 teaspoon vanilla extract 2 cups confectioners' sugar, divided 2 tablespoons heavy whipping cream, divided Freshly grated nutmeg, to garnish
Place 4 large sheets of plastic wrap on work surface. Divide dough into 4 equal portions, placing each on sheet of plastic wrap. Roll each portion of dough into a log, 10-inches long by 1/2-inch thick, using plastic wrap to hold dough together and keep it from sticking to work surface. Wrap logs in plastic wrap; refrigerate at least two hours or until very firm. Preheat oven to 350째F. Line three half sheet pans with parchment paper. Working with one log at a time, unwrap dough and set on cutting board. Use sharp paring knife to cut logs into 2-inch long pieces. Place cut pieces 2 inches apart on prepared baking sheets. Bake 12-15 minutes or until lightly browned. Remove and cool on baking sheet 2 minutes; transfer to wire rack to cool completely.
frosting: In medium bowl, cream together butter, rum and vanilla extracts. Gradually stir in 1 cup confectioners' sugar. Continue stirring while slowly drizzling in one tablespoon heavy whipping cream. Blend in remaining 1 cup confectioners' sugar, followed by last tablespoon of heavy whipping cream. Stir until frosting is smooth and creamy. Use an offset knife or piping bag fitted with small star tip to frost cooled cookies. Garnish each with freshly grated nutmeg.
Mini Gingerbread Cookie Cups Makes 54 Cookie Cups
By Lori, Foxes Love Lemons
3 cups all-purpose flour
In large bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, cloves and salt until well combined.
1 tablespoon ground ginger 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup dark brown sugar, lightly packed 6 tablespoons (3/4 stick) unsalted butter, softened 1 egg, plus 1 egg yolk 1/2 cup molasses 2 teaspoons vanilla extract 1 teaspoon grated lemon zest
Frosting: 1 cup confectioners' sugar 3/4 cup (1 1/2 sticks) unsalted butter, softened 7 ounces white chocolate chips, melted 3/4 teaspoon vanilla extract
In bowl of stand mixer, beat brown sugar and butter at medium speed 1-2 minutes or until light and fluffy. Add egg and egg yolk, beat until incorporated. Stir in molasses, vanilla extract and lemon zest. Gradually beat in flour mixture in 3 additions. Cover and chill dough at least 4 hours or overnight. Preheat oven to 350째F. Lightly grease mini muffin pan with butter or cooking spray. In batches, drop 1 tablespoon dough into each muffin cup; press dough into cup so that it is evenly distributed along sides and bottom. Make an indentation in each cup with your thumb, small spoon or melon baller. Transfer to oven and bake 7 minutes. Remove muffin pan from oven, and immediately reshape cookie cup using a small spoon or melon baller. Once cookie cups are shaped, carefully remove from pan and transfer to cooling rack to cool completely before frosting. Repeat with remaining cookie dough.
Frosting: In bowl of stand mixer, beat confectioners' sugar and butter at medium speed 1-2 minutes or until light and fluffy. Add melted white chocolate and vanilla; beat 1 minute or until smooth. Using piping bag or small spoon, fill each cookie cup with frosting.
Salted Caramel Gooey Butter Bars Makes 16 Bars
By Stef, Cupcake Project
1/4 cup water
1/4 teaspoon salt
Place water and sugar in medium saucepan over medium-high heat; stir vigorously until sugar is dissolved and begins to boil. Once boiling, stop stirring and let boil until sugar temperature reaches 370째F on candy thermometer. Immediately remove from heat and carefully add butter. Swirl pan until butter is completely melted. Add heavy whipping cream and stir to combine. Stir in salt. Set aside and cool to room temperature.
1 cup all-purpose flour 5 tablespoons unsalted butter, cold and cut into tablespoon-sized pieces
Combine all ingredients in medium bowl and use hands or pastry knife to mix until ingredients come together to form fine crumbs. Press mixture into bottom of buttered 8" x 8" pan. Top with 3/4 cup cooled, salted caramel mixture. If needed, tilt pan slightly so caramel will flow to evenly cover crust.
3/4 cup granulated sugar
Preheat oven to 350째F. In medium bowl, combine sugar and butter; beat until light and fluffy. Add corn syrup and egg; mix to combine. Alternate adding flour and evaporated milk in three additions, mixing just until combined (the batter will appear slightly curdled). Evenly distribute topping over caramel.
1 cup granulated sugar 6 tablespoons unsalted butter, cut into tablespoon-sized pieces 1/2 cup heavy whipping cream, room temperature
3 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened 1/4 cup light corn syrup 1 large egg 1 cup all-purpose flour 2/3 cup evaporated milk
Bake 35 minutes or until the edges are just turning brown and the center is loose but not liquid. Cool to room temperature and drizzle remaining salted caramel sauce on top. Cut into squares and serve.
Maple Nut Pinwheels Makes 3 Dozen Cookies
1 cup walnuts
Place walnuts and raisins in food processor or blender and grind very finely. Pulse in maple syrup, butter, cinnamon, salt and egg yolk; set aside.
1/3 cup golden raisins 1/4 cup maple syrup 4 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
Beat butter and confectioners' sugar together until smooth; blend in egg and vanilla extract. In medium bowl, mix flour with baking powder and salt; gradually add to butter mixture and blend until smooth. Divide dough in half and place one half on large sheet of waxed paper. Use fingers to push dough into 8-inch square, then top with second sheet of waxed paper and use rolling pin to roll dough into 10-inch square; remove top sheet of paper.
1/4 teaspoon salt 1 egg yolk
cookies: 12 tablespoons unsalted butter, softened 1 cup confectioners' sugar 1 large egg 2 teaspoons pure vanilla extract 3 cups all-purpose flour (12.75 ounces) 1 teaspoon baking powder 1/4 teaspoon salt
Spread half filling over dough to within 1/2-inch of left, right and top edges; pull filling to bottom edge. Beginning with bottom edge, roll dough up, lifting waxed paper to start roll. Seal seam, forming roll; repeat with remaining dough and filling. Wrap in plastic wrap and refrigerate overnight.
4 tablespoons unsalted butter, softened
To bake, preheat oven to 375째F and line baking sheets with parchment paper. Slice rolls into 3/8-inch thick slices and place 1 inch apart on sheets. Bake 10 minutes. Let cookies stand on sheet 1 minute before removing to wire rack to cool.
2 tablespoons maple syrup
1 teaspoon maple extract (optional) Pinch salt 1 1/2 cups confectioners' sugar
Combine butter, maple syrup, maple extract, salt and confectioners' sugar; stir until smooth. Spread 1 teaspoon frosting over center of each cooled cookie. Allow frosting to set before stacking; store covered.
Peppermint Sugar Sandwich Cookies Makes 30 Sandwich Cookies
By Rachel, Rachel Cooks
3 cups all-purpose flour
Preheat oven to 350째F. In medium bowl, combine flour, baking powder and salt; set aside. In bowl of stand mixer, cream together butter and sugar until light in color and well incorporated. Beat in vanilla and mint extracts and egg until combined, scraping down sides as needed. Slowly add flour mixture. If dough gets too thick for mixer, finish kneading by hand.
2 teaspoons baking powder Pinch of salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon peppermint extract 1 egg
ganache: 3/4 cup heavy cream 10 ounces bittersweet chocolate chips 2 tablespoons unsalted butter, softened
decoration: 10 regular size candy canes, finely crushed
In small batches, roll out dough on floured surface to about 1/4-inch thickness and cut into circles using a biscuit cutter about 2 inches in diameter. Place dough circles on baking sheet covered with parchment paper. Bake 6-8 minutes. Remove and let cookies cool on sheets about 5 minutes; transfer to cooling rack to cool completely.
ganache: Heat cream in small saucepan over medium heat until just starting to bubble, but not boiling. Meanwhile, place chocolate chips and butter in medium bowl. Pour hot cream over chocolate and butter. Let sit 5 minutes undisturbed and then stir until all chocolate is melted and combined. Let cool until mixture is thickened enough to be spreadable. Once ganache is spreadable, spread it onto one side of half the sugar cookies, spreading ganache all the way to the edge of the cookie. Place an unfrosted cookie on top of ganache, pressing down lightly. Roll edges of each sandwich cookie in crushed candy cane to decorate.
Mini Red Velvet Sandwich Cookies Makes 2 Dozen Sandwich Cookies
By Bree, Baked Bree
1/2 cup butter, softened
Cream butter and sugar in bowl of an electric mixer until light and ﬂuffy, about 3 minutes. Add eggs, food coloring and vanilla extract. Mix until well combined. Add ﬂour, baking powder, cocoa and salt. Beat on low until just combined. Add mini chips and mix until incorporated. Cover dough and chill 4 hours, or overnight.
1 1/4 cups granulated sugar 2 eggs 1 teaspoon red gel food coloring 1 teaspoon vanilla extract 1 2/3 cups all-purpose ﬂour 1 1/2 teaspoons baking powder 2 tablespoons cocoa powder 1/4 teaspoon salt 1 cup mini chocolate chips 1/2 cup confectioners' sugar
Frosting: 1/2 cup butter, softened 8-ounces cream cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup mini chocolate chips
Preheat oven to 350°F. Roll dough into 1/2-inch balls. Roll in confectioners sugar. Place on baking sheet lined with parchment paper. Bake for 8-10 minutes or until cookies are set. Let cool on rack for 2 minutes, then transfer to wire rack to cool completely.
Frosting: Beat butter and cream cheese until light and ﬂuffy, about 3 minutes. Reduce speed to low and gradually add sugar. Add vanilla extract and salt, continue to beat until well whipped. Add chocolate chips and mix until combined. To make sandwich cookies, add frosting to a piping bag. Cut off tip and pipe about a tablespoon of frosting on half of cookies. Top with remaining cookies.
Eggnog Dreams Makes 2 Dozen Sandwich Cookies
2 cups whole-wheat pastry flour
Whisk together whole-wheat pastry flour, sugar, nutmeg, salt, baking powder and baking soda. In second bowl, whisk together melted butter, eggs, molasses and rum. Add wet ingredients to dry and stir until well combined. Chill until firm, about 30 minutes.
1/2 cup granulated sugar 1/2 teaspoon fresh-grated nutmeg 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 8 tablespoons unsalted butter, melted 2 eggs 1/2 cup molasses 2 tablespoons dark rum 1/2 cup turbinado sugar
filling: 8 tablespoons unsalted butter, softened 1/4 cup prepared eggnog 1/4 teaspoon fresh-grated nutmeg 1/4 teaspoon salt 2 1/4 cups confectioners' sugar
Preheat oven to 375째F. Place turbinado sugar in shallow bowl. Roll 1-inch balls of dough in turbinado sugar and place 2 inches apart on parchment-lined baking sheet. Bake cookies 7-9 minutes, until just set. Cool completely on wire rack.
filling: Beat together butter, eggnog, nutmeg and salt. Add sugar and continue to beat until light and fluffy. Sandwich about 1 tablespoon filling between pairs of cookies, rotating top cookie as you press down to spread filling evenly. Chill for storage, but serve at room temperature.
Dark Chocolate Sugar Cookie Cutouts Makes 3 Dozen Cookies
Ingredients: 2 1/2 cups all-purpose flour 3/4 cup dark chocolate cocoa powder 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract Assorted sprinkles for decoration
By Katie, Mom to Mom Nutrition
Directions: In large bowl, whisk together flour, cocoa powder, salt and baking powder; set aside. In medium bowl, or in bowl of electric stand mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, beating until combined. Add flour mixture and beat until dough is smooth. Form dough into a disc and wrap in plastic wrap and refrigerate one hour or until firm enough to roll. Preheat oven to 350째F. Remove dough from refrigerator and roll out to 1/4-inch thickness on lightly floured surface. Use cookie cutters to cut desired shapes; transfer cookies to nonstick baking sheet or baking sheet lined with parchment paper. Top with sprinkles, if desired. Bake cookies 12 minutes or until firm around edges. Let cookies cool on baking sheet 5 minutes. Transfer to wire rack to finish cooling. Store in an airtight container between layer of parchment or wax paper.
Let’s Decorate! Decorated cut-out cookies add a festive, finishing touch to any holiday cookie plate. This gingerbread deer cookie design from Lisa of The Bearfoot Baker is easy enough for even the most novice cookie decorators to create. Simply gather your supplies and get ready to bake and decorate!
you will need: ❄ 1 batch gingerbread cookies— recipe to follow ❄ 1 batch royal icing— recipe to follow ❄ 4 1/2 graham crackers ❄ Green food gel ❄ Resealable sandwich bag ❄ Large red gum balls ❄ Red Sixlets ❄ Decorating bags ❄ Coupler ❄ #352 leaf decorating tip ❄ #3 round decorating tip
Gingerbread Cookies Makes About 3 Dozen Cookies
Ingredients: 5 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon ground ginger 1 1/2 teaspoon ground cloves 2 teaspoons cinnamon 1 teaspoon nutmeg 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar, lightly packed 2 eggs 2 teaspoons pure vanilla extract 3/4 cup molasses
Directions: In medium bowl, whisk together flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg; set aside. In bowl of stand mixer, cream butter and sugar until light and creamy. Add eggs one at a time beating well after each addition. Add vanilla extract and molasses; mix well. Gradually add flour mixture one cup at a time and mix until all is combined. Divide dough into three equal parts and wrap in plastic wrap. Refrigerate at least one hour. Preheat oven to 350째F. Remove dough from refrigerator and roll out one piece to about 1/4-inch thickness. Use deer head cookie cutters to cut out shapes; transfer cutouts to parchment-lined baking sheet. Repeat with remaining dough. Bake cookies 6-8 minutes. Remove from oven; let cool on baking sheet 5 minutes; remove to wire rack to cool completely.
Royal Icing Makes About 2 Cups Icing
Ingredients: 4 1/4 cups confectioners’ sugar 6 tablespoons water 1/2 teaspoon cream of tartar 2 1/2 tablespoons meringue powder 1 teaspoon pure vanilla extract
Directions: Add confectioners’ sugar to bowl of stand mixer. In small bowl, whisk together water, cream of tartar, meringue powder and vanilla extract. With mixer on low speed, add wet ingredients to confectioners’ sugar. Once combined, increase speed to high and beat 3 minutes until mixture is smooth. Divide icing evenly into two airtight containers—these cookies
require two different consistencies of royal icing. A thick green icing is needed to outline cookies and decorate, while thinner, “15 Second Icing” is needed to flood cookies. In the first container, create “15 Second Icing.” “15 Second Icing” means you can drag the tip of a knife or toothpick through icing about an inch or so deep, and count to 15. The line should disappear when you reach 15. If it is still there, add more water, just a few drops at a time, to make icing thinner. If line disappears before 15 seconds add more powdered sugar to make it thicker. In the second container, create the thicker outline icing. Thicker icing should hold a peak on the tip of a knife when you pull it through the icing and lift up. If the icing doesn’t hold a peak, add more confectioners’ sugar. Place plastic wrap over icing (plastic wrap should touch top of icing). Cover containers with lid.
Gingerbread Deer Cookies Decorating Tutorial
Decorating Instructions: 1. Place graham crackers in resealable sandwich bag and smash into little pieces using rolling pin. Place crumbs in small bowl; add 2-3 drops green food gel color and 1 tablespoon water. Gently mix until graham crackers are green. Remove 1/2 cup crumbs and add additional 1 drop green gel to create two shades of green crumbs. If crumbs are moist from water and food gel, place on cookie sheet and let dry overnight, or place crumbs on cookie sheet in 200° F oven for 6 minutes stirring halfway through. 2. Once cookies are cool, use a decorating bag fitted with a #3 tip filled with thicker green royal icing to outline each cooking; let dry about 10 minutes. 3. Flood cookie with “15 Second” green royal icing paying careful attention not to over fill.
4. Working quickly, sprinkle royal icing with darker green graham cracker crumbs around edges of cookie; fill remainder in with lighter green cracker crumbs. Pick up cookie and gently shake off excess graham crackers. 5. Add small amount of icing to nose area; top with large red gum ball. Cover any excess icing with remaining cracker crumbs. Use toothpick to clear crumbs away near antler. Use thicker green icing to pipe three holly leaves with #352 tip (it looks like a “v” at end). Hold it so tips of "v" are horizontal with cookie. To create a leaf, squeeze gently and slowly pull bag away from cookie and push it back into icing to make wavy look of a holly leaf. Repeat so each leaf will have three wide parts. Repeat for remaining two leaves. 6. While the icing is wet add 3 red Sixlets for berries. Let cookies dry completely; about 6-12 hours.
For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.