This dressing naturally becomes creamier thanks to the avocado. The lime juice helps it pop, and the Mexican crema adds authenticity.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 20 |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- Non-stick cooking spray
- 2 (7 ounce) pouches red decorating cookie icing
- 2 (7 ounce) pouches white decorating cookie icing
- 22 red candy-coated chocolate pieces
- 44 semisweet chocolate morsels
- Whipped Topping
Instructions
- Combine flour, baking powder, and salt in medium bowl; set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.
- Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.
- Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with whipped cream just before serving.
- Royal Icing may be used in place of the purchased cookie icing, if desired. To make the icing, stir together 2 tablespoons meringue powder and 1/4 cup warm water until powder dissolves; mix in 3 cups confectioners’ sugar. Tint with food coloring for desired color. Icing may be refrigerated in an airtight container up to 2 weeks.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 232 mg |
| Sugars | 58 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to follow and tasted great.
I used this recipe for a baby shower instead of a Christmas cookie. Like most sugar cookie recipes the dough can be a bit sticky. I had sectioned out 3 dough balls but had to add 3 tbl spoons of flour to each ball to when rolling it out. I think my butter was too warm to begin with. Once I got it to the right consistency there was no holding back. We cut out a boy themed baby shower cookies. I also used the Allrecipes Royal Icing III recipe to ice the cookies. Everyone loved the cookies! I will be using this sugar cookie recipe for all my holiday cookies! Halloween is next!
BEST sugar cookie recipe ever. Excellent taste…almost melts in you mouth. I did use European butter, which probably helped! Easy recipe!
The taste was great, however my feeling is that sugar cookies should be crispy chewy. These definitely were not, actually they were borderline soggy. I followed the recipe using butter, not margarine or softening. still on the search for the perfect sugar cookies
Delicious! Will definitely make again.
I made the dough exactly as instructed and the it was perfect and tasted fantastic. Our daughter did dinosaur cut outs for her son’s birthday party and everyone really enjoyed them!
This recipe is so good! The reddi whip beard is so cute!