Type what you have

Ingredients

• ✓ colored sugar
• white sugar
• butter
• shortening
• almond extract
• all-purpose flour
• sprinkles
• guava paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
3. 3 Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
4. 4 Bake in the preheated oven until lightly golden, 16 to 20 minutes.

By kb

Ingredients

• ✓ colored sugar
• all-purpose flour
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
2. 2 Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
3. 3 Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
4. 4 Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

By Karen Semmelrock

Ingredients

• ✓ colored sugar
• pretzel rod
• vanilla frosting
• sprinkles

Instructions

1. 1 Dip each pretzel rod into frosting, not quite halfway. Roll in sprinkles to coat. Abracadabra, you have a magic wand!

By Jennifer Jack

Ingredients

• ✓ colored sugar
• all-purpose flour
• salt
• white sugar
• egg
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
3. 3 Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
4. 4 On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

By Ashley

Ingredients

• ✓ colored sugar
• butter
• white sugar
• egg
• lavender flower
• all-purpose flour
• lavender flower

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
3. 3 Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

By Diane Dahnert

Ingredients

• ✓ colored sugar
• shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Karen Conner

Ingredients

• ✓ colored sugar
• vanilla frosting
• cupcake
• green food coloring
• sprinkle
• candy

Instructions

1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Ingredients

• ✓ colored sugar
• water
• hot cocoa mix
• chocolate pudding
• dairy whipped topping
• marshmallow
• white morsel
• vegetable oil

Instructions

1. 1 Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
2. 2 Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
3. 3 Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

By Reddi-wip

Ingredients

• ✓ colored sugar
• brown sugar
• sugar
• egg
• shortening
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream the brown sugar, white sugar, eggs, and the shortening. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding the buttermilk with the dry ingredients.
3. 3 Roll dough into walnut sized balls and roll the balls in colored sugar if desired. Place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks.

By Mary Alzua

Ingredients

• ✓ colored sugar
• white sugar
• butter
• shortening
• egg
• rum extract
• brandy extract
• all-purpose flour
• cream of tartar
• baking soda
• salt
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
3. 3 Mix colored sugar and nutmeg together in a small bowl.
4. 4 Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By SerrenaC23

Ingredients

• ✓ colored sugar
• margarine
• white sugar
• egg
• vanilla extract
• orange
• all-purpose flour
• baking powder
• baking soda
• confectioners' sugar
• lemon juice
• milk
• sprinkles

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
4. 4 In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

By Katy

Ingredients

• ✓ colored sugar
• all-purpose flour
• salt
• baking soda
• shortening
• sugar
• egg
• vanilla extract

Instructions

1. 1 Combine flour, salt, and baking soda in a large bowl. Set aside.
2. 2 Stir together shortening, sugar, eggs, and vanilla in a separate large bowl. Mix in flour mixture with your hands until well blended.
3. 3 Divide dough into 3 parts; shape each part into a cylinder, 1 1/2 inches in diameter and about 7 inches long. Roll cylinders in colored sugar. Chill, covered, in the refrigerator for several hours to overnight.
4. 4 Preheat the oven to 400 degrees F (205 degrees C). Grease baking sheets.
5. 5 Cut cylinders into 1/4-inch slices and place on the prepared baking sheets.
6. 6 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By Stephanie

Ingredients

• ✓ colored sugar
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• heavy cream

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
4. 4 Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

By Laura

Ingredients

• ✓ colored sugar
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• nut
• coconut
• chocolate sprinkle
• colored sprinkle
• unsweetened cocoa
• powdered sugar

Instructions

1. 1 Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
2. 2 Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
3. 3 Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

By Eagle brand

Ingredients

• ✓ colored sugar
• cooking spray
• sugar cookie dough
• all-purpose flour
• butter
• confectioners' sugar
• coconut milk
• coconut extract
• candy sprinkle
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Ingredients

• ✓ colored sugar
• cooking spray
• brown sugar
• butter
• cinnamon
• crescent roll dough
• powdered sugar
• milk
• green food coloring
• yellow food coloring
• food coloring
• festive sprinkles

Instructions

1. 1 Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3. 3 Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4. 4 Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5. 5 Place one or two at a time in the prepared air fryer basket without overcrowding.
6. 6 Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7. 7 Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8. 8 Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ colored sugar
• active dry yeast
• water
• shortening
• sugar
• salt
• egg
• milk
• all-purpose flour
• oil
• confectioners' sugar
• heavy cream
• sprinkles

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Beat shortening, sugar, and salt together in a bowl. Beat in eggs, one at a time, while continuing to beat. Add milk and yeast mixture alternating with flour until smooth.
3. 3 Place dough in a greased bowl and turn to coat. Cover with a light towel; let rise in a warm place until doubled in volume, 1 to 1 ½ hours.
4. 4 Punch down dough and roll out on a floured surface to ½-inch thick. Cut into rounds with a 2-inch round cookie cutter, cover, and allow to rise 30 minutes more.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Press an indentation into center of each kneecap using your thumb. Lower kneecaps carefully into the hot oil a few at a time. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain; cool to room temperature, about 30 minutes. Repeat with remaining kneecaps.
7. 7 Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.

By Susan Pilz Leanna

Ingredients

• ✓ colored sugar
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• white chocolate chip
• candy sprinkle

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ colored sugar
• sugar
• butter
• margarine
• milk
• vanilla extract
• almond extract
• egg
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• milk
• lemon juice
• festive sprinkles

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
3. 3 Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
4. 4 Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
5. 5 Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
6. 6 Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze.
7. 7 Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

By ROBBILYNNE