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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 28 |
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A sweet frosting glaze, colorful candies and well-placed almond slices turn these sugar cookie diamonds into a big batch of Santaâs helpers. TIP: Bake a batch of the adorable elves as a classroom treat or use a few to brighten each of your cookie trays. Ingredients:
1/2 tube refrigerated sugar cookie dough, softened |
1/3 cup all-purpose flour |
1-1/2 cups confectioners' sugar, divided |
3 tablespoons milk, divided |
1/2 teaspoon lemon extract, divided |
6 drops red food coloring, divided |
140 m&m's® brand chocolate candies (about 2/3 cup) |
56 almond slices (about 4 teaspoons) |
56 brown m&m's® brand mini chocolate candies (1 tablespoon each) |
28 m&m's® brand mini chocolate candies (about 1-1/2 teaspoons) |
Directions:
1. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4-in. x 3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool.
2. For one batch of glaze, in a small bowl, combine 3/4 cup confectioners' sugar, 4-1/2 teaspoons milk and 1/4 teaspoon extract. Remove 1 tablespoon glaze to another bowl. Tint remaining glaze with 3 drops food coloring.
3. Working with one cookie at a time, spread red glaze over top half of cookie. Place one M&M at top for tassel and four M&M's across edge of glaze for hat brim. For ears, place two almonds above M&M's on each end. Dip M&M's minis in plain glaze; place brown bits on cookie for eyes and a red bit for nose. Repeat with 13 more cookies.
4. Make second batch of glaze with remaining confectioners' sugar, milk, extract and food coloring. Decorate remaining cookies as above. Yield: 28 cookies.
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