Best Santa Claus Apples Recipes

SANTA CLAUS APPLES

Steps:

• Begin by taking the stem out of the apples. Put a toothpick through a marshmallow with a ¼ inch sticking out of the top. Do this to five marshmallows and set aside.
• Cut a ¼-inch piece off of the cotton roll about 6 inches long. This is Santa's belt and wrap the cotton around the middle of the apple. Insert a clove to fasten it to the apple. (You may have to use a toothpick and put a clove next to it for his buckle.
• Insert a toothpick with the marshmallow on the top of the apple. This is his head. Insert another marshmallow on the top left of the apple, another on the top right and finally the other two marshmallows on the bottom left and right. These are the arms and legs.
• Make sure you have enough toothpick exposed and place a cranberry on the end of each marshmallow.
• Place two cloves in the top marshmallow. These are his eyes.
• Finally, take a cotton ball and place just under the head with another clove for his beard.

SANTA CLAUS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.

SANTA MACARONS

Steps:

• Whisk together the confectioners' sugar and 3 tablespoons water in a small bowl.
• Spoon 2 tablespoons of the royal icing into a piping fitted with a small round tip. Spoon another 2 tablespoons of the royal icing into a small bowl and mix in 2 drops of yellow food coloring; spoon into a pastry bag fitted with a small round tip. Add 5 to 6 drops of the black food coloring to the remaining royal icing; spoon into a pastry bag fitted with a small round tip.
• Pipe 3 lines of black royal icing, side by side, on the top third of each macaron to form a belt. Let set, about 2 minutes.
• Meanwhile, pipe 2 white dots about 1/4 inch apart below the middle of the belt. Put a silver candy button on each dot.
• Once the black royal icing is dry on the surface, pipe a yellow rectangle about 1/2-by-1/4- inch on top of the belt to create the belt frame. Then pipe a line from the center of the yellow rectangle to 1/4-inch outside the rectangle for the belt fastener.