Santas Hat Recipe 415

SANTA HATS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
• Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
• Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
• Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

SANTA HAT COOKIES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the whole egg and vanilla and peppermint extracts. Reduce the speed to low; beat in the flour mixture. Increase the speed to medium high; beat until combined.
• Transfer 1/3 cup dough to a medium bowl and 1 cup dough to a separate bowl; leave the remaining dough (about 2 cups) in the mixer. Using a rubber spatula, fold 1 teaspoon white food coloring into the 1/3 cup dough. Fold 3/4 teaspoon red food coloring into the 1 cup dough. Fold 3/4 teaspoon green food coloring into the 2 cups dough. Transfer each color of dough to a separate piece of plastic wrap, flatten into disks and wrap. Refrigerate until firm, 1 to 2 hours.
• Line a baking sheet with parchment paper. Unwrap the white dough and roll one-quarter of the dough into a 12-inch rope; shape the remaining white dough into a 1-by-12-inch rectangle. Place both on the prepared baking sheet; freeze until ready to use. Shape the red dough into a 1-by-12-inch rectangle (it will be thicker than the white one). Remove the white dough from the freezer, brush the top of the white rectangle with the beaten egg white and top with the red dough, pressing to adhere. Use your hands to shape the top of the red dough to make it triangular. Attach the white rope to the top of the red dough (it should look like a Santa hat from the side of the dough block). Freeze until firm, 20 minutes.
• Meanwhile, roll the green dough between 2 pieces of parchment paper into an 8-by-13-inch rectangle. Remove the red and white dough from the freezer and place on the green dough. Wrap the green dough around the hat, pressing into a triangular log. Roll the log in green sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 4 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Unwrap the dough; trim a thin slice off each end. Slice the dough 1/4 inch thick; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm but not browned, 15 to 18 minutes. Let cool completely on the pans.

SANTA'S HAT

Steps:

• Mix together powdered sugar and water until smooth.
• Fold a paper towel into a 4-inch square and lay it on a saucer.
• Spread the powdered sugar mixture on top of the towel on the saucer.
• Spread coconut in a shallow layer on another saucer.
• Dip the rim of a Martini glass in the sugar mixture on the towel until the rim is coated.
• Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
• Add the cranberry juice, Malibu rum and grenadine into a cocktail shaker with ice.
• Shake and strain into a prepared Martini glass and serve.
• Garnish with a candy cane. Break off the top hook of the candy cane if desired.

SANTA HAT COCKTAIL WITH A CANDY CANE

Steps:

• Mix together powdered sugar and water on a small saucer until smooth. Spread coconut in a shallow layer on another saucer. Dip the rum of a martini glass in the sugar mixture until the rum is coated. Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
• Add the cranberry juice, coconut rum, and grenadine into a cocktail shaker with ice. Shake and strain into a prepared Martini glass and serve. Garnish with a candy cane.

SANTA HAT COOKIES

Steps:

• Heat oven to 350 degrees F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
• To make frosting, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
• Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
• Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.