6 2/3 sticks butter
2 1/2 cups powdered sugar
3 room temperature extra large egg whites
6 1/2 cups All purpose flour
3 tsp Vanilla extract
1/4 tsp salt
Mix with mixer, adding the flour a little at a time. Divide in 5 equal portions. Roll out all but the piped Vanilla Cookies between two sheets of parchment paper and put in refrigerator for at least 30 minutes.
Piped Vanilla Cookies
Leave dough as is and pipe onto cookie sheet. Sprinkle with holiday sprinkles.
Linzer Cookies
1/2 cups almond flour
4 Tab. All purpose flour
1/2 tea. Almond extract
Jam of your choice
Cut out as circles. Cut a small cut-out, such as a little star, out of the center of half of them to show off the jam in the middle. Bake all of them. Assemble.
Spice Cookies
2 3/4 powdered Ginger
3 tsp. Cinnamon
1-2 tea. Cocoa powder
4 Tab. All purpose flour
Cut out into a shape and bake.
Sugar Cookies
5 Tab. All purpose flour
1/2 tea. Vanilla
Food Coloring
Chocolate Buttercream the Filling for the Center:
1 cup semisweet chocolate chips
1 cup unsalted butter softened to room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1-2 Tablespoons heavy cream
Cut out as circles, or whatever shape you want. Top half with filling and assemble.
Chocolate Buttercream Frosting
In a microwave-safe bowl, microwave chocolate chips at 15-second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
Sprinkle in salt and vanilla extract, stir well.
Gradually add heavy cream, increase speed to high and beat for 1 minute, pausing halfway through to scrape down sides of the bowl.
Spread or pipe chocolate frosting onto the bottom of one completely cooled cookie. Sandwich with another cooled cookie and repeat until all cookies have been filled.
Chocolate Sugar
7 1/2 Tab. Cocoa Powder
1 Tab. Powdered Sugar
2 Tab. All purpose flour
Melted Chocolate for the center.
Cut out as any shape you want and drip or drizzle chocolate over the top.
Source with Video: https://youtu.be/blKCLBWudZ0
1 cup unsalted butter softened to room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1-2 Tablespoons heavy cream
Cut out as circles, or whatever shape you want. Top half with filling and assemble.
Chocolate Buttercream Frosting
In a microwave-safe bowl, microwave chocolate chips at 15-second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
Sprinkle in salt and vanilla extract, stir well.
Gradually add heavy cream, increase speed to high and beat for 1 minute, pausing halfway through to scrape down sides of the bowl.
Spread or pipe chocolate frosting onto the bottom of one completely cooled cookie. Sandwich with another cooled cookie and repeat until all cookies have been filled.
Chocolate Sugar
7 1/2 Tab. Cocoa Powder
1 Tab. Powdered Sugar
2 Tab. All purpose flour
Melted Chocolate for the center.
Cut out as any shape you want and drip or drizzle chocolate over the top.
Source with Video: https://youtu.be/blKCLBWudZ0
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