(KUTV) Holiday Sugar Cookies, serves 24.
"Baking cookies for the jolly ones in your life is a holiday tradition. Whether you use store bought sugar dough or homemade sugar cookie dough, have some fun with colors, designs, shapes and ultimately eating them with a cup of hot chocolate or an Irished up cup of coffee." - Chef Bryan Woolley
- 1 batch prepared or store bought sugar cookies
- 2 cups sugar
- red and green food coloring
- cookie cutters
- Separate the sugar cookie dough into three parts.
- Color one part red and the other part green.
- Dived the dough into golf ball size balls.
- Roll each roll into a log about 4-5 inches long. Roll the red logs in the corresponding colored sugar (see below for how to color sugar).
- Twist two roll of opposite color into a twist and bend the top like a sugar can hook. Place it on a baking sheet and continue till all of them are finished.
- Place the prepared cookie sheet into the refrigerator for about 1 hour until the dough is completely chilled after shaping it.
- Preheat your oven to 350 deggre’s. Place the chilled cookies into the oven and bake for abbot 12 minutes or until the degrees are browning. Remove from the oven, let cool, serve and enjoy!
- To make the colored sugar: Add one cup of sugar to a re-sealble bag and drop about 5-6 drops of food coloring into the bag. Seal the bag, shake and disperse the color through the sugar. Color the sugar in the same way using a different color. Use as needed.
Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!