Contributed by: NAPSA
(NAPSA) - A Thanksgiving feast is not complete without dessert. And such a sweet ending can be a terrific way for youngsters to join in the preparation. Decorating these simple, "handy" cookies can be a light, tasty way to top a scrumptious meal-with some help from the little ones.
Making the cookies:
In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated.
In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended. (The mixture will be crumbly.)
Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
Preheat oven to 350 F. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.
Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8-10 minutes; transfer to wire racks to cool completely.
Decorating the cookies:
Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger.
Sprinkle "feathers" with colored sugar. Pipe a dot for the "eye" on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each nose and attach to thumb with a little frosting.
Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."
Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.
Serving Size: Makes about 2 1/2 dozen cookies
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