Name: Gnome Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: 1 cup butter, softened -; 1-1/2 cups confectioners' sugar -; 1 teaspoon vanilla extract -; 1/2 teaspoon almond extract -; 1 large egg, room temperature -; 2-1/2 cups all-purpose flour -; 1 teaspoon baking soda -; 1 teaspoon cream of tartar -; DECORATION: -; 2 cups red, green or blue candy coating disks -; 36 miniature marshmallows -; 1-1/2 cups white candy coating disks -; 2 cups sweetened shredded coconut -; 36 Sixlets or other candies -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gnome Cookies

1. 1 cup butter, softened -

2. 1-1/2 cups confectioners' sugar -

3. 1 teaspoon vanilla extract -

4. 1/2 teaspoon almond extract -

5. 1 large egg, room temperature -

6. 2-1/2 cups all-purpose flour -

7. 1 teaspoon baking soda -

8. 1 teaspoon cream of tartar -

9. DECORATION: -

10. 2 cups red, green or blue candy coating disks -

11. 36 miniature marshmallows -

12. 1-1/2 cups white candy coating disks -

13. 2 cups sweetened shredded coconut -

14. 36 Sixlets or other candies -

How to cook deliciously - Gnome Cookies

1. Stage

In a large bowl, cream butter, confectioners' sugar and extracts until light and fluffy, 5-7 minutes. Beat in the egg. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.

2. Stage

Divide dough into thirds. Shape each into a ball, then flatten into a disk. Place in a covered freezer container and freeze for 15 minutes or until easy to roll.

3. Stage

Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Cut into 12 wedges. Place wedges 2 in. apart on ungreased baking sheets.

4. Stage

Bake until edges are lightly browned, 10-13 minutes. Cool for 2 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.

5. Stage

To decorate: Spoon melted colored candy coating over pointed end of cookies; add marshmallow to point for hat. Let stand until set. Spoon melted white candy coating over remaining portion of cookies and sprinkle with coconut. Place a Sixlet for the nose; let stand until set. Store in an airtight container.