HOLIDAY COOKIES

By Vicki Gaver
04-Nov-2019

 

Local baker and owner of PattyCakes by Vicki shares a fun family all activity in the kitchen and a shortcut recipe for delicious sugar cookie dough.

I grew up baking for fun with my mom, especially around the holidays! She'd let me break eggs for cake batter, pour yeast for pizza dough and cut cold butter into pie crust, all under her patient, watchful eyes. These moments in the kitchen taught me about traditions and forever tied family to baking for me. 

As a mom of three, I've always enjoyed getting the kids around the table for fun food traditions, and we love decorating holiday-themed cookies. This Thanksgiving, we're making a batch of pies - cookies decorated to look like little pies that is!

Using a delicious shortcut cookie dough, easy buttercream and few colors, we'll transform some simple round cookies into a spread of mini harvest pies perfect for any turkey day feast, hostess gift , friends-giving or classroom party! Give it a try! I think you'll love this take on "pie.”

Happy Fall, Y’all!


Shortcut Sugar Cookies

1 box yellow cake mix

1 whole egg

1 stick salted butter

Mix it all up! It will be crumbly at first,  just keep mixing until dough forms. Roll dough out onto a floured surface.

Cut dough into circles about one-third of an inch thick. If you don’t have a round 3 to 4 inch cookie cutter just usea cup, glass or jar from your kitchen cabinet.

Bake at 355 degrees for 10-12 minutes or until golden brown.

While cookies cool, prep your icing.

Vanilla Buttercream

2 sticks salted butter

2 teaspoons vanilla

2 Tablespoon whole milk

4 cups powdered sugar

Mix all ingredients until smooth. Separate icing into 5 bowls for your colors: tan for the crust, orange for the pumpkin, red for cherry, blue for blueberry and white for the the whipped cream topping. You’ll need more icing for your “pie crust” than the other colors.

To make this light brown color, add  bit of cocoa powder to the icing. For the orange, red and blue use food dye.

Put icing into separate plastic zipper bags and trim tip off one corner of each bag for piping.

Add your “filling” to the cookie base first and spread it with a butter knife.

Pipe a fun crust around the edge & you can even try a woven crust on top of your “pie filling.”

Finish off each pie with a dollop of white icing to look like your whipped cream topping in the middle.

Serve immediately or store in a airtight container until ready to serve.

It’s a piece of pie!