- 1/2 tube refrigerated sugar cookie dough, softened
- 1/3 cup all-purpose flour
- 2-1/2 cups confectioners' sugar
- 10 teaspoons water
- 4 teaspoons meringue powder
- Assorted food coloring
- Assorted sprinkles, candies and almond slices
- Preheat oven to 350°. 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 1-3/4x3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are golden brown. Remove to wire racks to cool.
- In a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Divide icing into portions and tint as desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
- Frost and decorate cookies as desired with assorted sprinkles and candies; add almonds for ears. Yield: 28 cookies.
Originally published as Elf Cookies in Quick Cooking November/December 2005, p20
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