Name: Santa's Stuffed Belly Cookies
Prep time: 1 h
Cook time: 1 h
Yield: 6
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 -; ROYAL ICING: -; 3-3/4 to 4 cups confectioners' sugar -; 5 to 6 tablespoons warm water (110° to 115°) -; 3 tablespoons meringue powder -; Red, white, black and gray food coloring -; Red and green milk chocolate M&M's -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Santa's Stuffed Belly Cookies

1. 1-1/2 cups butter, softened -

2. 3 cups sugar -

3. 4 large eggs -

4. 1 teaspoon peppermint extract -

5. 1 teaspoon vanilla extract -

6. 5 cups all-purpose flour -

7. 2 teaspoons baking powder -

8. 1 teaspoon salt -

9. ROYAL ICING: -

10. 3-3/4 to 4 cups confectioners' sugar -

11. 5 to 6 tablespoons warm water (110° to 115°) -

12. 3 tablespoons meringue powder -

13. Red, white, black and gray food coloring -

14. Red and green milk chocolate M&M's -

How to cook deliciously - Santa's Stuffed Belly Cookies

1. Stage

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. 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 and refrigerate until firm enough to roll, about 2 hours.

2. Stage

On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. round cutter. Using a floured 3-1/2-in. round cutter, cut centers out of three-fifths of the cookies to make window cookies. Reroll and use dough trimmings. (You will need 18 window and 6 solid cookies.) Place solid and window cookies 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.

3. Stage

For royal icing, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Tint portions with red, white, black and gray food coloring (most icing should be red). Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

4. Stage

Frost half of solid cookies with red icing; using a pastry bag, pipe them with belts, buckles and trim. Pipe white icing around edges of window cookies and remaining solid cookies so they will adhere. On each solid cookie, layer 3 window cookies; fill opening with M&M's. Top with a red-frosted cookie. Repeat with remaining cookies. Let stand at room temperature several hours until frosting is dry and firm. Store in an airtight container.