Christmas Cookies: Week 5

Our Week 5 Christmas Cookies morphed into Thanksgiving turkey cookies instead! Aren't they cute?

Snicker Doodles

2-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1-1/3 cups granulated sugar

1 tablespoon molasses

2 large eggs

1 teaspoon vanilla extract

1 tablespoon cinnamon (for coating)

1/4 cup granulated sugar (for coating)

In a small bowl, sift the flour, baking powder, nutmeg, and salt together; set aside.

Using the paddle attachment of your mixer, beat butter until creamy. Add the granulated sugar and molasses, beat at medium-high speed until light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

With the mixer on low, gradually add the flour mixture and blend just until the flour is incorporated.

In a small bowl, mix together the cinnamon and sugar for topping.

Shape the dough into 1-1/4 inch balls. Roll each ball in the cinnamon-sugar mixture to coat completely. Arrange the balls on the baking sheets. Flatten each cookie into a 2-inch disk. Bake cookies, 16 to 18 minutes at 350 degrees F, until the tops are crinkly and they are puffed and lightly browned around the edges.

When the cookies are cool, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. Use decorative icing onto each cookie to resemble turkey face, feet and eyes.