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Archive for purple cookies

Purple Christmas Cookies Revisited

Purple Christmas cookies revisited.  Why you might ask? So many great things have happened since we released this book. But probably my very favorite must be the delicious cookies developed by one enthused reader.  And since this weekend we have a great special going on it is a perfect time to check our book out.  So get your FREE Kindle version of the book this weekend, and see what activities you dream up to go with it.  We would love to hear from you! Got Purple Santa? #BlackFridayin3words #GotPurpleSanta  Meanwhile, enjoy this one again!

Baking in the classroom: Santa's Just Not Right Christmas Cookies

Purple Christmas Cookies Revisited – to go along with our book!

Santa’s Just Not Right Christmas Cookies??  Ever since we began dreaming of all the things that would go wrong with Christmas if Santa’s suit turned purple, the ideas have snowballed.  You can see many of them of course in the book.  Like upside down snowmen, and jets instead of sleighs.  We imagined tea and honey instead of milk and cookies.  But the things that we have imagined are probably only just beginning.  We challenge you to come up with your own zany, wacky inspirations of how Christmas might be different.  We challenge you to do them at home. We challenge you to use them in the classroom.  And this week, one very inspired reviewer has done just that! Check out Santa’s Just Not Right Christmas cookies!  They have made it to our recent December Bucket List for sure!  And they easily can be used in the classroom for an art project and a fun Santa’s Night Before Christmas Cookie party!  We just want to run to the kitchen and get baking.  We’ve posted enough to get you started, but please for full recipe (and many other fun recipes!) please see A Mama, Baby, and Sharpei!  If you need a copy of the book to go along with these treats, of course you can get more information about the hardback, or kindle on the Book page here.

SANTA’S JUST NOT RIGHT CHRISTMAS COOKIES
INGREDIENTS:                                                                           yields 2-3 dozen cookies

  • 1 C Unsalted Butter, Softened
  • 1.5 C Powdered Sugar
  • 1 Egg
  • 1.5 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 2.5 C All-Purpose Flour, plus more for dusting
  • Purple Food Coloring (I recommend gel coloring)

In the bowl of a stand mixer, cream the butter and powdered sugar together with the paddle attachment on low-speed so that the sugar doesn’t fly up in a cloud. Once the sugar has been mostly incorporated into the butter, turn up the speed, beating the butter mixture until it is creamy and thoroughly incorporated.

Then add the egg to the butter mixture, beating until just incorporated. Add the vanilla extract and baking soda and once that is thoroughly mixed in, add the flour, one cup at a time until it is all mixed in. This creates a batter-like dough that will be very soft. Dab in the purple food coloring and mix at a low-speed, or by hand, until the entire dough is colored to your liking. Remember that the color will brighten as it rests in the fridge.

Transfer the dough to a floured work surface and knead it into a soft ball. If the dough is sticky, add additional flour while kneading. Transfer the dough to a wax-paper lined plate, then press another piece of wax paper on top of the dough, flattening it into a round disc, the size of the plate between the two sheets of wax paper. Tuck the extra ends of the wax paper under the dough disc to keep the dough from drying out. Place the dough in the fridge for at least three hours or overnight to firm-up.

Once it has rested in the refrigerator, tear off a one-third section of the dough and place it on a floured work surface and keep the rest of the dough in the fridge. Prepare two baking sheets by lining them with parchment paper and pre-heat the oven to 350F.

Using a rolling pin, roll the dough out to 1/2 inch thickness, making sure to flip the dough to keep it floured or it will stick to the work surface. *I prefer a 1/2 inch thickness in a roll-out cookie because they will remain soft and fluffy, even after decorating. If you prefer a more crisp cookie, I recommend rolling the dough to a 3/8 inch thickness*

Use a cookie cutter to cut the desired shapes. Place the cut cookies on the baking sheet, two inches apart as you prepare them. Once the baking sheet is full, place it in the oven and bake the cookies for 8-10 minutes until the edges just start to darken. If you try to lift the cookies and they are still very soft, give them another minute or two. Transfer the cookies to a wire cooling rack until they are cooled to room temperature. Repeat with the dough in the fridge until you have made all of the cookies you desire.

Now on to decorating!! Use your imagination! We made a batch of Purple Royal Icing to pipe the details onto our cookies and to help our sprinkles and candy buttons and ornaments to stick to the cookies. But feel free to mix up any color you like and add any decorations you desire! I’ve included the recipe for the Royal Icing below which makes more than enough icing for 3 dozen cookies, we made just a half batch and still had plenty more icing leftover.  For full recipe for Santa’s Just Not Right Christmas Cookies again see …..A Mama, Baby, and Sharpei!Santa's Just Not Right Christmas cookies at home or in the classroom!