I made candy bags with printed toppers to hand out. I bought clear bags at Michaels in the cake decoartion section. They are usually used for candy coated pretzel rods. I filled the bags about 1/2 full with either red hots, sweetarts or chocolate. Then folded the bag down and stapled the top with a small printed label.
Today I made cookies for the family
Here’s the recipes. The first was is the one I used, however instead of pie crusts, I made sugar cookies.
1 (15-ounce) package refrigerated piecrusts
1 egg white, lightly beaten
2 tablespoons granulated sugar
1 (3-ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam
1/2 cup white chocolate morsels
1 tablespoon butter
Red sparkling sugar (optional)
Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.
Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.
Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.
Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.
Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.
Basic Sugar Cookies
- 2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Assorted candies, sprinkles, or colored sugars, for decorating (optional)
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.