Wednesday, December 5, 2018

Chocolate Peppermint Thumbprint Cookies / #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

On day 3 of #ChristmasCookiesWeek I thought it would be fun to make a holiday version of a cookie that most of us have eaten throughout our lives. Is there anything tastier than the thumbprint cookie? During the holidays, the Thumbprint Cookie is pretty much a staple around here. We make it every year, and I always try to make a new variation of this favorite just to keep it fun!

This thumbprint cookie fits perfectly into our Christmas tins. They are small enough to be considered a filler cookie, but I like to make simpler cookies the fillers, and let the other cookies kinda "hog the spotlight"! This tasty Chocolate Peppermint Thumbprint Cookie is a definite "cookie tin" hog! It has a great peppermint flavor, thanks to Adams Extract, and the chocolate dough is a natural taste sensation with the peppermint! Add the chunky  peppermint, and you have a cookie very few people will turn down! Building your cookie tin, it's important to use some universally liked flavors, such as the peppermint, or maybe gingerbread or egg nog. You want people to love your cookies! 
Chocolate Peppermint Thumbprint Cookies
(Printable recipe at end of page)

1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1  12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk 
1 3.5 oz. Candy Cane Bar


Beat the butter until it is fluffy. Add both sugars and beat until combined.
Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended. 
Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks. 
In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above. 
To place an indentation in the middle of the cookie, I use a pestle. If you don't have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and wipe off the excess with a paper towel. Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!

A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!



Don't forget about all the other fun and tasty recipes from my blogging friends! You can find them below:

#ChristmasCookiesWeek Wednesday Recipes 


Have you entered the giveaway yet? There are some great prizes, so enter here for a chance to win!

Thank you for stopping by today! I think our cookie tin is coming along fabulously, don't you?! Only 2 more cookies left! Stop by tomorrow for a very pretty and delicate Sugar Cookie Ornament!
Happy Baking!



Chocolate Peppermint Thumbprints

ingredients:

1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1  12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk 
1 3.5 oz. Candy Cane Bar

instructions:


  1. Beat the butter until it is fluffy. Add both sugars and beat until combined.
  2. Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended. 
  3. Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks. 
  4. In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
  5. Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above. 
  6. To place an indentation in the middle of the cookie, I use a pestle. If you don't have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and I wipe off the excess with a paper towel if I spray too much.
    Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
  7. Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
  8. Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!
  9. A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!
Created using The Recipes Generator




Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.




Tuesday, December 4, 2018

Christmas Tree Whoopie Pies / #ChristmasCookies

This is the second day of #ChristmasCookieWeek, and I am so happy that you have stopped by! Today we are celebrating with Christmas Tree Whoopie Pies! I chose these cookies for today because they taste delicious and they are cute too! That is a great combination for building our cookie tins into tasty and pretty gifts! Variety is always important when building your tins, and so far we have a round sour cream sugar cookie and a green cookie in the shape of a Christmas Tree, filled with marshmallow fluff . We are definitely on our way to filling our tins with variety!
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Christmas Tree Whoopie Pies
(printable recipe at end of page)

2 1/2 cups Flour
3 tablespoons dark unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening, at room temp.
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
Green Food Coloring

Filling
5 tablespoons unsalted Butter, softened
1/2 cup Confectioners' Sugar
1 tablespoon light Corn Syrup
1/2 teaspoon Vanilla Extract
pinch of Salt
3/4 cup Marshmallow Fluff


Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the canola oil and buttermilk. Set aside.
Cream together the butter and shortening. Add the sugars and beat until light and fluffy, about 5 minutes. Add the vanilla and mix until combined.
Add green color and mix on low speed to completely incorporate the color. Start adding the flour mix a little at a time. you will add the flour and then some of the buttermilk mix. Start with adding the flour, and end with adding the flour. You don't want to overmix, so just mix each time until combined. Refrigerate for 15-20 minutes.

You will need to pipe the batter onto parchment paper. Begin by finding the cookie cutter you want to use as your stencil. Use a pen to trace around the cookie cutter like above. Trace as many as you can, but don't crowd the designs.
Place the parchment paper face down on a cookie sheet. Make sure the side you drew on is face down. Use a #2 or #3 piping tip and fill a piping bag with the batter. Trace around the outside of the design.
I found the easiest way to fill in the trees was to follow the design above. You want to make the batter level, no matter what design you use, so the cookie will bake evenly.

Ready for the oven! Bake at 350 degrees for 7-8 minutes. Don't worry if it takes a bit longer, but keep a close eye on the time. Remove from oven and let cool completely. Keep in a plastic container until you are ready to make the filling and finish the whoopie pies!
Make the filling by creaming together the butter and sugar on low speed. Stir in the corn syrup, vanilla, and salt. Add the marshmallow fluff and mix on high speed until fluffy. Use as is, or you can refrigerate for 20 minutes until thickened a bit.
Put the whoopie pies together by placing the filling on one inside of a cookie, then putting the top on.
Use green frosting to pipe strings that look like Christmas light wires. Attach a couple pieces of candy decor to look like lights. I used decor I have had for a while, and I don't know where I bought it. You could use small little candy pearls to look like round lights, or maybe a candy like sixlets! You could also pipe a light design onto the cookie with frosting. That would be cute!



Thank you so much for stopping by to check out my cookies! Keep scrolling down the page to find out what all my blogging friends made today. You will also find the printable recipe for the Christmas Tree Whoopie Pies, and a link to the giveaway! If you haven't entered yet, do it today!

Check out all these yummy recipes!:


#ChristmasCookiesWeek Tuesday Recipes



Looking for the giveaway? Join today by clicking here!
Good Luck!!




Christmas Tree Whoopie Pies

ingredients:

2 1/2 cups Flour
3 tablespoons dark unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening, at room temp.
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
Green Food Coloring

Filling
5 tablespoons unsalted Butter, softened
1/2 cup Confectioners' Sugar
1 tablespoon light Corn Syrup
1/2 teaspoon Vanilla Extract
pinch of Salt
3/4 cup Marshmallow Fluff

instructions:


  1. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, mix together the canola oil and buttermilk. Set aside.
  3. Cream together the butter and shortening. Add the sugars and beat until light and fluffy, about 5 minutes. Add the vanilla and mix until combined.
  4. Add green color and mix on low speed to completely incorporate the color. Start adding the flour mix a little at a time. you will add the flour and then some of the buttermilk mix. Start with adding the flour, and end with adding the flour. You don't want to overmix, so just mix each time until combined. Refrigerate for 15-20 minutes.
  5. You will need to pipe the batter onto parchment paper. Begin by finding the cookie cutter you want to use as your stencil. Use a pen to trace around the cookie cutter like above. Trace as many as you can, but don't crowd the designs.
  6. Place the parchment paper face down on a cookie sheet. Make sure the side you drew on is face down. Use a #2 or #3 piping tip and fill a piping bag with the batter. Trace around the outside of the design.
  7. I found the easiest way to fill in the trees was to follow the design above. You want to make the batter level, no matter what design you use, so the cookie will bake evenly.
  8. Ready for the oven! Bake at 350 degrees for 7-8 minutes. Don't worry if it takes a bit longer, but keep a close eye on the time. Remove from oven and let cool completely. Keep in a plastic container until you are ready to make the filling and finish the whoopie pies!
  9. Make the filling by creaming together the butter and sugar on low speed. Stir in the corn syrup, vanilla, and salt. Add the marshmallow fluff and mix on high speed until fluffy. Use as is, or you can refrigerate for 20 minutes until thickened a bit.
  10. Put the whoopie pies together by placing the filling on one inside of a cookie, then putting the top on.
  11. Use green frosting to pipe strings that look like Christmas light wires. Attach a couple pieces of candy decor to look like lights. I used decor I have had for a while, and I don't know where I bought it. You could use small little candy pearls to look like round lights, or maybe a candy like sixlets! You could also pipe a light design onto the cookie with frosting. That would be cute!
Created using The Recipes Generator
























Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Monday, December 3, 2018

Sour Cream Decorated Cookies / #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Welcome to #ChristmasCookiesWeek2018! I am so happy that you stopped by. All this week, a group of blogging friends and I will be sharing #ChristmasCookies that you will love! Make sure to come back by everyday through Friday to find a new recipe!
 
So....let's talk cookies!

Every year I make dozens of cookies for friends. I give them out during the holidays so they know that my family and I are thinking of them and wishing them the best of the season! It's my favorite thing to do, at my favorite time of year!

So I thought it would be fun to make the cookies for my tins this week, with you! While we are baking I will be talking about why I chose a certain cookie, how I decide which cookies to include, the importance of choosing variety, fillers to make the cookie tin full, and make ahead pointers to make everything less stressful and more fun!

Plus, as part of the party, we are having a giveaway! You can enter at the bottom of this page! Good Luck!

Today we are making Sour Cream Decorated Cookies with sprinkles courtesy of Sprinkle Pop! Thank you, and I love your sprinkles! These cookies are easy to make, and they are quite different from the cookies we are making later this week. These cookies are made with sour cream, which makes them softer, and they also have nutmeg which is definitely a different flavor than most traditional sugar cookies. They are differently delicious! 


Sour Cream Decorated Cookies
(printable recipe at end of page)

1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar


Cream together the butter and sugar. Stir in the sour cream and egg.
Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
Add a little at a time to the wet ingredients, until fully incorporated.
Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
Once dough is chilled, cut out the pieces with a round cookie cutter.
Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year. 
Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
So now we have the first cookie for our cookie tins. One of the reasons I love these cookies is because they are simple, yet very creative. You can make this cookie your own by filling in the tree, and maybe adding sprinkles to it, or making the circle of frosting wider, which would use more sprinkles, and give it a different look. Either way, it's going to fit in the cookie tin perfectly. 

I hope you will stop by tomorrow to see my Christmas Tree Whoopie Pies! They will make a great addition to our cookie tins because they take a little extra time to make, but they are not difficult, and they are always a favorite around this time of year!

So what did all my blogging friends bake today? Check it out below!:

#ChristmasCookiesWeek Monday Recipes



Make sure you enter the #ChristmasWeek giveaway!! So many great prizes! Keep reading to find out more!!

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.   Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek. 

Prize Package #1:

  From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.   Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.  

Prize Package #2:

  YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.   The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.  

Prize Package #3:

  The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.   Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.  

Prize Package #4:

  One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.   The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.
  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.
  a Rafflecopter giveaway Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Sour Cream Decorated Cookies

prep time: cook time: total time:

ingredients:

Sour Cream Decorated Cookies
1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar

instructions:


  1. Cream together the butter and sugar. Stir in the sour cream and egg.
    Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
  2. Add a little at a time to the wet ingredients, until fully incorporated.
  3. Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
  4. Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
  5. Once dough is chilled, cut out the pieces with a round cookie cutter.
    Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
  6. Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year.
  7. Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
  8. Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
Created using The Recipes Generator