Elf Cookies Recipe

Elf Cookies Recipe photo by Taste of Home

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A sweet frosting glaze, colorful candies and well-placed almond slices turn these sugar cookie diamonds into a big batch of Santa’s helpers. TIP: Bake a batch of the adorable elves as a classroom treat or use a few to brighten each of your cookie trays.

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Elf Cookies Recipe

Prep: 45 min. Bake: 10 min.

Yield: 28 Servings

45 10 55

Ingredients

1/2 tube refrigerated sugar cookie dough, softened
1/3 cup all-purpose flour
1-1/2 cups confectioners' sugar, divided
3 tablespoons milk, divided
1/2 teaspoon lemon extract, divided
6 drops red food coloring, divided
140 milk chocolate M&M's (about 2/3 cup)
56 almond slices (about 4 teaspoons)
56 brown M&M's minis (1 tablespoon each)
28 M&M's minis (about 1-1/2 teaspoons)

Directions

In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4-in. x 3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool.
For one batch of glaze, in a small bowl, combine 3/4 cup confectioners' sugar, 4-1/2 teaspoons milk and 1/4 teaspoon extract. Remove 1 tablespoon glaze to another bowl. Tint remaining glaze with 3 drops food coloring.
Working with one cookie at a time, spread red glaze over top half of cookie. Place one M&M at top for tassel and four M&M's across edge of glaze for hat brim. For ears, place two almonds above M&M's on each end. Dip M&M's minis in plain glaze; place brown bits on cookie for eyes and a red bit for nose. Repeat with 13 more cookies.
Make second batch of glaze with remaining confectioners' sugar, milk, extract and food coloring. Decorate remaining cookies as above. Yield: 28 cookies.

Nutritional Facts 1 serving (1 each) equals 101 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 43 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Elf Cookies in Quick Cooking November/December 2005, p20