Cooking with
Princess Daisy
Sweet Treats
Christmas Snacks and
Desserts
Gingerdoodle Cookies
Level: Easy
Ingredients
Gingersnap Cookie Dough
1 cup packed brown sugar
3/4 cup shortening
1/4cup molasses
1 egg
2 1/4 cups Gold Medal™ allpurpose flour
1 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Snickerdoodle Cookie Dough
3/4 cup granulated sugar
1/2 cup butter, softened
1 egg
3/4 cup plus 1 tablespoon Gold Medal™
allpurpose flour
1/2 cup Gold Medal™ whole wheat flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
Cinnamon-Sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
1.Heat oven to 375ºF. Line cookie sheet with
cooking parchment paper.
2 In large bowl, mix brown sugar, shortening,
molasses and egg. Stir in remaining Gingersnap
Cookie Dough ingredients.
3 In another large bowl, beat 3/4 cup sugar, the
butter and eggs with electric mixer on medium
speed until well mixed. Stir in remaining Snicker
doodle Cookie Dough ingredients.
4 For each cookie, shape a level tablespoon of
Gingersnap Cookie Dough and a rounded
teaspoon of Snickerdoodle Cookie Dough into a
ball. In small bowl, mix 1/4 cup sugar and 2
teaspoons cinnamon. Roll dough balls in
cinnamon sugar; place on cookie sheet.
5 Bake 9 to 11 minutes or until light golden brown
around edges. Cool 2 minutes on cookie sheet.
Remove to cooling rack to cool completely.
Oreo Santa Hats
Level: Super Easy
Ingredients
4 oz. brick cream cheese, softened
2 Tbsp. sugar
1/2 cup thawed frozen whipped topping
20 OREO Cookies
20 strawberries, caps removed
Instructions
1. Mix cream cheese and sugar in small bowl until
blended. Gently stir in whipped topping. Spoon into
small resealable plastic bag; cut off 1 corner from
bottom of bag.
2. Pipe cream cheese mixture onto cookies. Top
with strawberries, bottomends up, pressing gently
into cream cheese mixture to secure.
3. Pipe remaining cream cheese mixture onto
bottom tips of berries.
Oreo Red Velvet Cupcakes
Level: Challenging
Ingredients
Red Velvet Cake
1 box red velvet cake mix
3 eggs
1/2 C. oil
1 C. sour cream
1/2 C. buttermilk or milk
2 tsp. vanilla extract
24 Oreos
Oreo Buttercream:
10 Oreos, twist and scrape off (or eat)
the cream filling
1/2 C. butter, softened
8 oz. cream cheese
2 tsp. vanilla extract
34 C. powdered sugar
Extra Oreos for decoration
Directions
1. Preheat oven to 350 degrees and line
pans with cupcake lines.
2. Sift cake mix into a small bowl and set
aside.
3. In a large bowl, combine eggs, oil,
sour cream, buttermilk and vanilla
extract until smooth.
4. Stir in cake mix.
5. Take your Oreos and place one at the
bottom of each cupcake liner. (If you are
afraid your oven will get to hot on the
bottom you can always chop them up
and fold them into the batter!)
6. Scoop batter over each Oreo to fill the
liners about 3/4 full.
7. Bake for 1520 minutes or until an inserte
knife comes out clean.
8. Let cool.
9. Oreo Frosting: Take your Oreo cookies
(just the chocolate pieces and not the filling)
and crush in a plastic bag using a rolling pin
you have a food processor that works the