Silver Bells Recipe
Silver Bells Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mom and grandma are known for their signature Christmas cookies. I decided to create my own, inspired by one of my favorite Christmas songs. Edible shimmer dust gives them their iconic shine. Look for the dust in the cake decorating section of craft or grocery stores. —Crystal Schlueter, Northglenn, Colorado
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 4 large eggs
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package (10 to 12 ounces) white baking chips
  • 1 tablespoon shortening
  • Black paste food coloring, optional
  • Silver edible shimmer dust or sugar

Directions

Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. bell-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt chips and shortening; stir until smooth. If desired, tint with food coloring. Spread over cookies. Let stand until set; brush with shimmer dust. Yield: about 4 dozen.
Originally published as Silver Bells in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 188 calories, 8g fat (5g saturated fat), 32mg cholesterol, 126mg sodium, 26g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 4 large eggs
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package (10 to 12 ounces) white baking chips
  • 1 tablespoon shortening
  • Black paste food coloring, optional
  • Silver edible shimmer dust or sugar
  1. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. bell-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
  3. In a microwave, melt chips and shortening; stir until smooth. If desired, tint with food coloring. Spread over cookies. Let stand until set; brush with shimmer dust. Yield: about 4 dozen.
Originally published as Silver Bells in Cookies & Candies Bookazine 2017

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