Santa's Sugar Cookies Recipe

Santa's Sugar Cookies Recipe photo by Taste of Home

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My mom helped me make these yummy treats for Christmas. After we baked the cookies, I had fun dipping them into the melted chocolate and sprinkling on the peppermint candy pieces.—Mary Kate Schilter, Cedarburg, Wisconsin

This recipe is:

Diabetic Friendly

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Santa's Sugar Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 48 Servings

30 10 40

Ingredients

1 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
Dash salt
1 package (11-1/2 ounces) milk chocolate chips, melted
14 peppermint candies, crushed

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 128 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 12 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Santa's Sugar Cookies in Country Woman Christmas Annual 2008, p28

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin