Christmas lights sugar cookies #Christmas #cookies

If you like good Christmas cookies, cookie merrier this will really light up your holiday season. The thick sugar cake (the best kind!) topped with white Royal icing and then decorated with sweet string lights candy chocolate. You will fill a decorative cake tins, boxes and Christmas treats jar with this as a wonderful gift for friends, family, and friendly hostesses during the holidays. This pretty little bite may even inspire you to host your own Christmas cookie swap. You will end up with a wild array of different, equally delicious (hopefully) cookies in Santa buyungmu.

At Christmas, of course you can make the cake a showstopping number white or somewhat subtle, but it was a cookie that everybody begged for. We just love a touch of imagination and creativity DIY light strings to give these cookies taste good, and we think they will be a hit with Your crowd this season. If you want to switch to mini chocolate candy cookie You, try swapping in a chocolate-covered sunflower seeds as a mission of the bulbs. Oval shape and a variety of colors they make perfect accent in Your strand lights.
Christmas lights sugar cookies

Materials :

• 1 cup butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 4 cups all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 (32-ounce) package powdered sugar (about 7 ½ cups)
• 4 teaspoons meringue powder
• 10-12 tbsp warm water
• Black cookie icing
• Mini M & M or Candy-Coated sunflower seeds

The preparation of the :

1. Medium speed cream the butter with a mixer until soft; gradually add sugar, beating well. Add the eggs and vanilla extract; Whisk until blended.
2. Combine the flour, baking powder and salt. Add the butter mixture, beat on low speed until blended. Form the dough into 2 inch balls and place 1 inch apart on ungreased baking sheet. Flatten balls slightly with a glass dipped in sugar.
3. Bake at 325 ˚ for 10-12 minutes or until golden (do not brown). Transfer to wire racks to cool completely.
4. Beat powdered sugar, meringue powder and 10 tbsp warm water at high speed with an electric mixer heavy-duty standing, using the whisk attachment, 5 minutes or until glossy. Stir 2 tbsp. more warm water, 1 tsp. at a time, until the mixture reaches the desired consistency.
5. Transfer the icing bag pipe fitted with a thin round tip. Pipe a thin border around the edges of the cookies. Fill the center of the cookies with icing even layers. To smooth the surface of the wooden pick, stir in a circular motion around the entire pool of icing, from the edge and moving towards the Center. Allow icing to dry completely.
6. Use the icing of the cake and black thin tip round pipes, pipes along the outside of each cookie, creating loops and curves to mimic tangled holiday lights. Decorate with candy-coloured mini.