Sweet Stockings

Let your kids decorate their own stockings for the holidays. You make the basic sugar cookies then set out the icing and sprinkles for your kids.

Sweet Stockings
Yield: about 2 dozen Chill 1 hr Bake 350°F 16 mins

Ingredients

Sugar-Cookie Dough:
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
Decorations:
  • Royal Icing (see recipe below)
  • green food coloring
  • Red food coloring
  • Green sprinkles
  • Red sprinkles
  • White sprinkles

Make It

1. In large bowl, with mixer on medium-high, beat butter and sugar until fluffy. Beat in eggs, corn syrup, and vanilla. Reduce speed to low, and beat in flour. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.

2. Heat oven to 350 degrees F. Roll dough to 1/4-inch thickness on floured surface. Using 4-inch stocking-shaped cookie cutter, cut out cookies. Transfer to baking sheet, 1 inch apart. Using drinking straw, punch hole in top corner of each stocking for hanging. Bake 16 minutes, or until cookies are golden. Cool 1 minute. Transfer cookies to wire rack, and cool completely.

To decorate:

3. Put 1/2 cup icing in bowl. Cover with plastic wrap until ready to use. Divide remaining icing into bowls, and tint one batch green and the other red. Transfer 1/3 cup each to resealable plastic bags.

4. Thin each remaining colored icing with 1 tablespoon water. Using tip of index finger, spread green or red icing over cookie, leaving top 1 inch uniced. Let dry 30 minutes. Spread reserved white icing on top part of cookie, and cover with colored sprinkles. Snip off corner of icing bags. Decorate stockings with contrasting icing.

Royal Icing

Ingredients

  • 1 16 ounce box confectioners sugar
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water

Make It

1. In large bowl, with mixer on low, beat together all ingredients until well combined. Increase speed to high, and continue beating until stiff peaks form. If not using immediately, press plastic wrap directly onto surface of icing and store in the refrigerator for up to 1 week. (Bring icing to room temperature before using.)