holiday cookies

One of my favorite things about the holiday season is baking festive goodies to share with friends and family. It is such a great time to find and try out new recipes. I found these two wonderful cookie recipes that I just had to share! Both of the cookies are as cute as can be, and of course, they wouldn't be on our blog if they weren't simple as well!

The first recipe comes from myrecipes.com.

Reindeer Gingersnaps

Ingredients:

• 1 (14.5-oz.) package gingerbread mix


• 1 teaspoon meringue powder


• 1/2 teaspoon hot water


• 1 (12-oz.) container ready-to-spread fluffy white frosting


• Decorations: 32 miniature candy canes, 32 licorice candies, 16 sour cherry candies

Preparation:

1. Prepare gingerbread dough according to package instructions for gingersnap cookies.

2. Roll dough out on a lightly floured surface, and cut into 3 1/2-inch ovals, using an egg-shaped or oval cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.

3. Bake at 375° for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes.

4. Stir together meringue powder and 1/2 tsp. hot water until combined; stir in frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie; press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie; press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.

The next recipe comes from Betty Crocker, so you know it has to be good! With only 4 ingredients and some candies, you can't get much easier than this cookie.

Jolly Snowman Faces

Ingredients:

• 1 pouch Betty Crocker Sugar Cookie Mix


• 1/2 cup butter or margarine, softened


• 1 egg


• 1 container (12 oz) Betty Crocker whipped fluffy white frosting


• Red string licorice


• Assorted candies

Preparation:

1. Heat oven to 375. In medium bowl, stir cookie mix, butter, and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

2. Bake 11-14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely; about 15 minutes.

3. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.

Enjoy the holiday season...and your cookies!