Sallys Baking Addiction Christmas Cookies

Christmas Cookie Sparkles Sally's Baking Addiction

WebDec 5, 2017 · Whisk the flour, baking powder, and salt together until combined. Set aside. In a large bowl using a handheld or stand mixer …

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1. Whisk the flour, baking powder, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

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Santa's Whiskers Cookies Sally's Baking Addiction

WebNov 29, 2018 · Instructions. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated …

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg, vanilla extract, and almond extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined. On low speed, beat in the flour and salt until combined. The cookie dough will be thick and slightly sticky. Switch to low speed and beat in the cherries *just* until combined. Too much beating will turn the cookie dough pink. (Which isn’t necessarily a bad thing!)
2. Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Roll each log in the shredded coconut. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight– the colder the dough, the thicker the cookies.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.

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