SUGAR COOKIES CHRISTMAS TREES RECIPE

Here's what you'll need for these cookie trees A set of round cookie cutters in different sizes. It's important to have 3-4 circle cutters that decrease slightly in size from large to small. When stacked, they will create a conical, Christmas tree shape. A mini star cookie cutter for topping off your tree. Gel food coloring. We love using gel food coloring instead of liquid because it creates a vibrant, intense color. Plus, a little goes a long way. If liquid food coloring is all you have on hand, use a few extra drops to create the desired evergreen hue. Place dough in between pieces of parchment before rolling to prevent sticking. You could use a floured surface, but that increases the chance of too much flour being incorporated into the dough, leading to less tender cookies. Parchment is also great if you need to make a lot of dough—you can stack several layers when chilling. Dip cookie cutters in flour before stamping out shapes; this will help prevent the cutters from sticking to the dough. Be sure to press firmly on all edges of the cookie cutter as you cut into the dough for the sharpest shapes. Chilling the dough not only makes it easier to cut, but it also solidifies the fat in the cookies. If the fat in the cookies is too warm, the cookies will spread as they bake. Don't skip this step! Smaller cookies will not take as long to bake as bigger cookies. Be sure to keep an eye on the oven and remove smaller cookies when they are light golden brown around the edges. Ingredients 2 3/4 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. kosher salt 1 cup (2 sticks) unsalted butter, at room temp 3/4 cup sugar 1 large egg 1 1/2 tsp. pure vanilla extract Green gel food coloring Graduated round cookie cutters Small star cookie cutter Royal icing Chocolate covered caramels (such as Rolo) Confectioners' sugar, for dusting Step 1 In a large bowl, whisk together flour, baking powder and salt. Step 2 In another large bowl, using electric mixer on high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla. Step 3 Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Divide dough into 4 portions. Keep portions wrapped in plastic while coloring. Step 4 Working with 1 portion at a time, add a couple of drops green food coloring to dough and mix until fully incorporated. (Tip: Tint slightly darker than you desire; cookies will bake up lighter.) Roll between 2 sheets of parchment paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer. Repeat with remaining dough. Step 5 Heat oven to 350°F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps. Step 6 Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely. Step 7 Use royal icing to “glue” cookies together in tree shapes with stars at top and chocolate caramels as trunks. Dust with confectioners’ sugar if desired.

Gingerbread house recipe Ingredients: 175g dark brown sugar 85g golden syrup 350g plain flour 1 tsp bicarb of soda 1 tsp ground cinnamon (optional) 1 tbsp ground ginger 100g butter 1 beaten egg Ready-made royal icing Selection of sweets, smarties, chocolate buttons or your choice of edible embellishments Method: Preheat the oven to 200°C (180°C fan) 400°F, Gas Mark 6 1. Grease or line with baking parchment two baking trays. 2. Melt the sugar, butter and syrup in a saucepan. While it is cooling, combine the dry ingredients in a mixing bowl, add the warm liquids and stir together. Knead the mixture in the bowl until it is smooth and well blended. 3. Roll out the dough on a floured surface to around 1cm thickness. Using festive cutter shapes, cut out the shapes for your gingerbread biscuits. If you are making a house, use a knife to cut out the shapes of the walls and roof. Re-roll any surplus and create more shapes until the dough is all used. 4. Using a slice, gently lift the biscuit shapes onto the baking trays and bake in the oven for 10 to 12 minutes, turning half way through. Leave them to cool on a wire rack. 5. Once they are cold and crisp, decorate the biscuits with ready made icing, and use the icing to glue together the sides and roof of gingerbread house sections. Decorate your gingerbread house with piped icing, sweets and chocolate buttons. 6. Place your gingerbread house in a spot for all to admire the creation - then see how long you can last before you have to start eating it!

Gingerbread house recipe Ingredients: 175g dark brown sugar 85g golden syrup 350g plain flour 1 tsp bicarb of soda 1 tsp ground cinnamon (optional) 1 tbsp ground ginger 100g butter 1 beaten egg Ready-made royal icing Selection of sweets, smarties, chocolate buttons or your choice of edible embellishments Method: Preheat the oven to 200°C (180°C fan) 400°F, Gas Mark 6 1. Grease or line with baking parchment two baking trays. 2. Melt the sugar, butter and syrup in a saucepan. While it is cooling, combine the dry ingredients in a mixing bowl, add the warm liquids and stir together. Knead the mixture in the bowl until it is smooth and well blended. 3. Roll out the dough on a floured surface to around 1cm thickness. Using festive cutter shapes, cut out the shapes for your gingerbread biscuits. If you are making a house, use a knife to cut out the shapes of the walls and roof. Re-roll any surplus and create more shapes until the dough is all used. 4. Using a slice, gently lift the biscuit shapes onto the baking trays and bake in the oven for 10 to 12 minutes, turning half way through. Leave them to cool on a wire rack. 5. Once they are cold and crisp, decorate the biscuits with ready made icing, and use the icing to glue together the sides and roof of gingerbread house sections. Decorate your gingerbread house with piped icing, sweets and chocolate buttons. 6. Place your gingerbread house in a spot for all to admire the creation - then see how long you can last before you have to start eating it!

pumpkin and cheese cake cookies recipe : 6 oz cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract.Pumpkin Cookie Dough: 3/4 cup unsalted butter (softened or browned), 1 cup light brown sugar, 2 egg yolks, 1/2 cup canned pumpkin puree (blotted dry with paper towels), 1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.Spiced Sugar Coating: 1/4 cup granulated sugar mixed with 1/2 tsp pumpkin pie spice. Dry the pumpkin: “Spread it onto a plate, cover with paper towels, and gently press to absorb the excess moisture. Repeat at least 4–5 times.” Make the filling: Mix the cream cheese, sugar, and vanilla. Scoop into 12 to 16 portions and freeze until firm Mix the dough: Cream the butter and sugar, then mix in the egg yolks and blotted pumpkin. Add the dry ingredients until a dough forms. Assemble: “Scoop cookie dough into 2 tbsp portions, flatten, and place a frozen cheesecake ball in the center. Roll the dough around it until completely covered, then coat in the pumpkin spice sugar. Bake: Place on a lined baking sheet and bake at 350°F to 365°F for about 11 to 12 minutes. Let them cool completely

pumpkin and cheese cake cookies recipe : 6 oz cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract.Pumpkin Cookie Dough: 3/4 cup unsalted butter (softened or browned), 1 cup light brown sugar, 2 egg yolks, 1/2 cup canned pumpkin puree (blotted dry with paper towels), 1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.Spiced Sugar Coating: 1/4 cup granulated sugar mixed with 1/2 tsp pumpkin pie spice. Dry the pumpkin: “Spread it onto a plate, cover with paper towels, and gently press to absorb the excess moisture. Repeat at least 4–5 times.” Make the filling: Mix the cream cheese, sugar, and vanilla. Scoop into 12 to 16 portions and freeze until firm Mix the dough: Cream the butter and sugar, then mix in the egg yolks and blotted pumpkin. Add the dry ingredients until a dough forms. Assemble: “Scoop cookie dough into 2 tbsp portions, flatten, and place a frozen cheesecake ball in the center. Roll the dough around it until completely covered, then coat in the pumpkin spice sugar. Bake: Place on a lined baking sheet and bake at 350°F to 365°F for about 11 to 12 minutes. Let them cool completely

Clairvoyance is the claimed ability to gain information about hidden or distant events, objects, or people without using the physical senses Definition: The word comes from French words meaning "clear-seeing" (clair for clear and voir for to see).Category: It is a form of extrasensory perception (ESP) or a "sixth sense".Related "Clairs": It differs from clairaudience (clear hearing) and clairsentience (clear feeling) Most users on Reddit agree that it involves perceiving clear mental images, symbols, or scenes through the mind's eye.Spiritual Perception: Some believe it includes seeing auras, spirits, or non-physical entities.Time Perception: It can manifest as viewing past events or precognition (glimpses of the future).

Clairvoyance is the claimed ability to gain information about hidden or distant events, objects, or people without using the physical senses Definition: The word comes from French words meaning "clear-seeing" (clair for clear and voir for to see).Category: It is a form of extrasensory perception (ESP) or a "sixth sense".Related "Clairs": It differs from clairaudience (clear hearing) and clairsentience (clear feeling) Most users on Reddit agree that it involves perceiving clear mental images, symbols, or scenes through the mind's eye.Spiritual Perception: Some believe it includes seeing auras, spirits, or non-physical entities.Time Perception: It can manifest as viewing past events or precognition (glimpses of the future).

Betty Crocker itself was not created until 1921, the brand has spent decades chronicling and archiving historic American baking trends. In the definitive recipe collection Betty Crocker’s Cooky Book (originally published in 1963), the "Heritage" and "Best Cookies of the 20th Century" sections explicitly preserved the exact turn-of-the-century recipes that home bakers used during the 1900–1910 era. 1. The Oatmeal Drop Cookie (Era: 1900–1910) This was officially cataloged by Betty Crocker as the definitive cookie of the 1900s. Instead of the thick, sweet oatmeal cookies we eat today, this historic version is deeply spiced, earthy, and relies on dark molasses. It is perfect for chilly fall days. The Vibe: Chewy, deeply caramelized, and packed with warm autumn spices Ingredients: 1 cup softened butter, 1 ¼ cups brown sugar, ¾ cup white sugar, 2 large eggs, 2 tsp vanilla, 2 ¼ cups all-purpose flour, 1 tsp salt, 2 tsp baking soda, ½ tsp baking powder, 2 cups rolled oats, and 1 cup of raisins paired with cinnamon.The Bake: Scoop onto baking sheets and bake at 350°F (175°C) for about 7 minutes 2. The Cinnamon Jumble (Era: 1890–1900s) Popularized right at the turn of the century and featured prominently in vintage Betty Crocker retrospectives, the Cinnamon Jumble was a massive staple of early autumn harvests Exceptionally fluffy, cakey, and aromatic with a heavy dusting of cinnamon-sugar How to Make It: A simple creamed base of shortening/butter, white sugar, and egg is mixed with flour and a touch of cream of tartar for that vintage tang. The wet dough is dropped by rounded spoonfuls, heavily blanketed in a cinnamon-sugar mixture, and baked until the tops gently crinkle and crack

Betty Crocker itself was not created until 1921, the brand has spent decades chronicling and archiving historic American baking trends. In the definitive recipe collection Betty Crocker’s Cooky Book (originally published in 1963), the "Heritage" and "Best Cookies of the 20th Century" sections explicitly preserved the exact turn-of-the-century recipes that home bakers used during the 1900–1910 era. 1. The Oatmeal Drop Cookie (Era: 1900–1910) This was officially cataloged by Betty Crocker as the definitive cookie of the 1900s. Instead of the thick, sweet oatmeal cookies we eat today, this historic version is deeply spiced, earthy, and relies on dark molasses. It is perfect for chilly fall days. The Vibe: Chewy, deeply caramelized, and packed with warm autumn spices Ingredients: 1 cup softened butter, 1 ¼ cups brown sugar, ¾ cup white sugar, 2 large eggs, 2 tsp vanilla, 2 ¼ cups all-purpose flour, 1 tsp salt, 2 tsp baking soda, ½ tsp baking powder, 2 cups rolled oats, and 1 cup of raisins paired with cinnamon.The Bake: Scoop onto baking sheets and bake at 350°F (175°C) for about 7 minutes 2. The Cinnamon Jumble (Era: 1890–1900s) Popularized right at the turn of the century and featured prominently in vintage Betty Crocker retrospectives, the Cinnamon Jumble was a massive staple of early autumn harvests Exceptionally fluffy, cakey, and aromatic with a heavy dusting of cinnamon-sugar How to Make It: A simple creamed base of shortening/butter, white sugar, and egg is mixed with flour and a touch of cream of tartar for that vintage tang. The wet dough is dropped by rounded spoonfuls, heavily blanketed in a cinnamon-sugar mixture, and baked until the tops gently crinkle and crack

1930s-Style Sugar N' Spice Cookies General Mills) focused on economical, pantry-stable bakes. For a vintage 1930s Halloween aesthetic, bakers would utilize Gold Medal Flour's staple rolled or sliced doughs, flavoring half with chocolate or molasses and the other half with orange coloring or nutmeg. 1930s-Style Sugar N' Spice CookiesBefore specialized Halloween cookie cutters were universal, drop or rolled spice cookies coated in sugar or colored crystals were autumn staples. This recipe is adapted from vintage General Mills/Betty Crocker historical formulas. Ingredients¾ cup shortening (or part butter)1 cup white sugar1 large egg¼ cup molasses2 cups all-purpose flour2 tsp baking soda¼ tsp salt1 tsp cinnamon¾ tsp cloves¾ tsp gingerFor coating: Extra granulated sugar or orange-dyed sugar. Mix Wet Ingredients: In a large bowl, cream together the shortening, sugar, egg, and molasses thoroughly until smooth. Sift Dry Ingredients: Sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Combine: Stir the dry ingredients gradually into the wet mixture until a workable dough forms. Shape & Coat: Roll the dough into small balls (about the size of small walnuts). Roll each ball into a shallow bowl of granulated or orange sugar. Bake: Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 375°F (190°C) for 10 to 12 minutes until they crackle and set. 2. Vintage Halloween "Icebox" Pinwheel CookiesIcebox cookies skyrocketed in popularity in the 1930s as residential electric refrigerators became standard household fixtures. This dual-colored swirl recipe uses a classic 1930s base dough divided to make a festive black-and-orange pattern. Ingredients½ cup shortening or butter½ cup sugar1 egg yolk3 tbsp whole milk½ tsp vanilla extract1 ½ cups all-purpose flour1 ½ tsp baking powder⅜ tsp salt1 oz chocolate, melted and cooledOrange food coloring. Cream the shortening and sugar together until light. Mix in the egg yolk, milk, and vanilla extract. Add Dry Ingredients: Whisk the flour, baking powder, and salt together. Stir into the wet mixture to form a smooth dough. Divide and Flavor: Split the dough perfectly into two equal halves.Part 1 (The Black): Knead the 1 oz of melted chocolate into the first half until uniform.Part 2 (The Orange): Knead a few drops of orange food coloring into the second half. Roll and Chill: Roll both halves out separately between sheets of waxed paper into thin, equal-sized rectangles. Place the orange sheet directly on top of the chocolate sheet. Roll them up tightly together, jelly-roll style. Wrap the log in plastic or waxed paper and chill overnight in the refrigerator. Preheat oven to 375°F (190°C). Slice the chilled log into ¼-inch rounds. Place on a greased baking sheet and bake for 8 to 10 minutes.

GRAVEYARD CAKE- FROM BETTY CROCKER RECIPES 1920S(plus required water, oil, and eggs) or scratch recipe1 tub (16 oz) chocolate or black frosting1 package (approx. 20-30) Oreo cookies (for the dirt)Oval or rectangular cookies (such as Milano cookies or vanilla wafers for tombstones)Decorations (gummy worms, candy pumpkins, or edible ghosts)Writing icing or melted chocolate Bake the cake: Prepare the chocolate cake mix according to box directions in a 13x9-inch baking dish, bake at 350°F (180°C) for 35 to 40 minutes, and cool completely Crush the cookies: Place the Oreo cookies into a large zip-top bag and crush them with a rolling pin or pulse them in a food processor until fine crumbs form : Spread an even layer of chocolate or black frosting over the top and sides of the cooled cake. Add the dirt: Sprinkle the crushed Oreo cookie crumbs generously over the top of the frosted cake, gently pressing them in so they stick Write on tombstones: Use writing icing, a food coloring pen, or melted chocolate to write "RIP" or "BOO!" on your Milano cookies or wafers Decorate the graveyard: Push the cookie tombstones upright into the cake at varying angles and heights. Scatter gummy worms and candy pumpkins around the "graves" to finish the scene Cake: 2 cups all-purpose flour (8 1/2 oz.) 2 cups granulated sugar 3/4 cup unsweetened cocoa 2 tsp. baking powder 1 tsp. baking soda 1 tsp. table salt 1 cup whole buttermilk 1/2 cup canola or vegetable oil 1 Tbsp. vanilla extract 2 large eggs 1 cup hot brewed coffee Frosting: 1 cup (2 sticks) unsalted butter, softened 3/4 cup unsweetened cocoa 1/4 tsp. table salt 4 cups powdered sugar 1 tsp. vanilla extract 1/4 cup whole buttermilk Decorations: 4 (1.41-oz.) boxes chocolate cream covered biscuit sticks (such as Pocky) 20 chocolate sandwich cookies (such as Oreos) 6 oz. dark cocoa candy melts 9 to 12 Milano cookies Candy pumpkins Marshmallow ghost candies (such as Peeps) Directions Preheat oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper. To prepare cake, combine flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a large bowl, stirring with a whisk until well combined. Add buttermilk, oil, and vanilla; beat with an electric mixer at medium speed until well blended, 1 to 2 minutes. With mixer on medium-low speed, gradually add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add coffee and beat until well combined (batter will be thin) Bake at 350°F until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan for 10 minutes. To prepare frosting, place butter, cocoa, and salt in a large bowl. Beat with an electric mixer at medium-low speed until smooth, 2 to 3 minutes. With mixer on low speed, gradually add powdered sugar until well combined. Beat in vanilla, then gradually add buttermilk. Increase mixer speed to medium and beat until frosting is fluffy and spreadable, 1 to 2 minutes. Place cooled cake on a platter. Spread frosting evenly over top and sides of cake. Reserve 2 or 3 biscuit sticks. Cut remaining biscuit sticks to varying lengths to form the graveyard fence. Place cut biscuit sticks, cut sides down, around edges of cake, leaving an opening at the front. Place sandwich cookies in a large zip-top plastic bag. Crush into fine crumbs with a rolling pin or meat mallet. Sprinkle cookie crumbs over top of cake to form dirt. Place candy melts in a small microwave-safe bowl. Microwave on High in 30-second increments until melted and smooth, stirring after every increment (about 1 minute total). Scrape melted candy melts into a zip-top plastic bag. Seal bag; cut a tiny hole in 1 corner of bag. Pipe words onto Milano cookies to form tombstones. Arrange reserved biscuit sticks, well spaced apart, on a sheet pan lined with wax or parchment paper. Cut zip-top bag to increase the size of the hole. Pipe melted candy melts along the length of the biscuit sticks to form tree trunks, and pipe more chocolate in wavy lines to form tree branches for spooky trees. Place Milano cookies on sheet pan with spooky trees. Refrigerate until set, 5 to 10 minutes.Tuck Milano cookies into cake, spaced apart like tombstones in a graveyard. Tuck spooky chocolate trees into corners or sides of cake. Scatter candy pumpkins and ghosts onto cake as desired. FROM BETTY CROCKER RECIPES OF 1920S

GRAVEYARD CAKE- FROM BETTY CROCKER RECIPES 1920S(plus required water, oil, and eggs) or scratch recipe1 tub (16 oz) chocolate or black frosting1 package (approx. 20-30) Oreo cookies (for the dirt)Oval or rectangular cookies (such as Milano cookies or vanilla wafers for tombstones)Decorations (gummy worms, candy pumpkins, or edible ghosts)Writing icing or melted chocolate Bake the cake: Prepare the chocolate cake mix according to box directions in a 13x9-inch baking dish, bake at 350°F (180°C) for 35 to 40 minutes, and cool completely Crush the cookies: Place the Oreo cookies into a large zip-top bag and crush them with a rolling pin or pulse them in a food processor until fine crumbs form : Spread an even layer of chocolate or black frosting over the top and sides of the cooled cake. Add the dirt: Sprinkle the crushed Oreo cookie crumbs generously over the top of the frosted cake, gently pressing them in so they stick Write on tombstones: Use writing icing, a food coloring pen, or melted chocolate to write "RIP" or "BOO!" on your Milano cookies or wafers Decorate the graveyard: Push the cookie tombstones upright into the cake at varying angles and heights. Scatter gummy worms and candy pumpkins around the "graves" to finish the scene Cake: 2 cups all-purpose flour (8 1/2 oz.) 2 cups granulated sugar 3/4 cup unsweetened cocoa 2 tsp. baking powder 1 tsp. baking soda 1 tsp. table salt 1 cup whole buttermilk 1/2 cup canola or vegetable oil 1 Tbsp. vanilla extract 2 large eggs 1 cup hot brewed coffee Frosting: 1 cup (2 sticks) unsalted butter, softened 3/4 cup unsweetened cocoa 1/4 tsp. table salt 4 cups powdered sugar 1 tsp. vanilla extract 1/4 cup whole buttermilk Decorations: 4 (1.41-oz.) boxes chocolate cream covered biscuit sticks (such as Pocky) 20 chocolate sandwich cookies (such as Oreos) 6 oz. dark cocoa candy melts 9 to 12 Milano cookies Candy pumpkins Marshmallow ghost candies (such as Peeps) Directions Preheat oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper. To prepare cake, combine flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a large bowl, stirring with a whisk until well combined. Add buttermilk, oil, and vanilla; beat with an electric mixer at medium speed until well blended, 1 to 2 minutes. With mixer on medium-low speed, gradually add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add coffee and beat until well combined (batter will be thin) Bake at 350°F until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan for 10 minutes. To prepare frosting, place butter, cocoa, and salt in a large bowl. Beat with an electric mixer at medium-low speed until smooth, 2 to 3 minutes. With mixer on low speed, gradually add powdered sugar until well combined. Beat in vanilla, then gradually add buttermilk. Increase mixer speed to medium and beat until frosting is fluffy and spreadable, 1 to 2 minutes. Place cooled cake on a platter. Spread frosting evenly over top and sides of cake. Reserve 2 or 3 biscuit sticks. Cut remaining biscuit sticks to varying lengths to form the graveyard fence. Place cut biscuit sticks, cut sides down, around edges of cake, leaving an opening at the front. Place sandwich cookies in a large zip-top plastic bag. Crush into fine crumbs with a rolling pin or meat mallet. Sprinkle cookie crumbs over top of cake to form dirt. Place candy melts in a small microwave-safe bowl. Microwave on High in 30-second increments until melted and smooth, stirring after every increment (about 1 minute total). Scrape melted candy melts into a zip-top plastic bag. Seal bag; cut a tiny hole in 1 corner of bag. Pipe words onto Milano cookies to form tombstones. Arrange reserved biscuit sticks, well spaced apart, on a sheet pan lined with wax or parchment paper. Cut zip-top bag to increase the size of the hole. Pipe melted candy melts along the length of the biscuit sticks to form tree trunks, and pipe more chocolate in wavy lines to form tree branches for spooky trees. Place Milano cookies on sheet pan with spooky trees. Refrigerate until set, 5 to 10 minutes.Tuck Milano cookies into cake, spaced apart like tombstones in a graveyard. Tuck spooky chocolate trees into corners or sides of cake. Scatter candy pumpkins and ghosts onto cake as desired. FROM BETTY CROCKER RECIPES OF 1920S