(Family Features) Treat your holiday guests to something special this Christmas. From mouth-watering spritz cookie recipes that will outshine the rest, to delicious hot cocoa boosted with salted caramel and an edible candy spoon on the side, you’ll be the host with the most in no time at all.

Spritz Cookies with a Little Glitz

You know gingerbread and sugar cookie, but do you recall the most impressive cookie of all? Spritz cookies are fast and fun. Use a Wilton Cookie Press to make dozens of delicious, perfectly-shaped uniform cookies quickly. Add a spritz of edible silver or gold Color Mist Food Color Spray to make them shiny and bright.

Santa’s Favorite Spritz Cookie

Indulge Santa’s sweet tooth with decadent chocolate spritz cookie sandwiches filled with a layer of peppermint icing. Take a shortcut by using decorator icing that is already flavored and ready to squeeze, perfect for the time-crunched holidays.

Ho-Ho-Hot Cocoa with a Twist

There’s nothing quite as comforting as a cup of hot cocoa on a cold winter day, but add a dash of salted caramel flavor and you’re in for a real treat. Made with velvety Dark Cocoa Candy Melts candy, steamed milk and a splash of Treatology Salted Caramel flavor, this cocoa offers just the right balance of salty and sweet.

Melt-in-Your-Mouth Sugar Cookie Spoons

The delicious taste of sweet, baked Christmas cookies is captured in the Limited Edition Sugar Cookie Flavor Candy Melts candy and made into edible candy spoons with a microwaveable Spoon-Shaped Silicone Candy Mold.

For more holiday ideas and inspiration, visit wilton.com.

Metallic Spritz Cookies

Makes: 10 dozen cookies

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups (3 sticks) butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon Wilton Imitation Almond Extract
• Silver Color Mist Food Color Spray
• Gold Color Mist Food Color Spray
• Buttercream icing
• Wilton Silver Sugar Pearls
• Wilton Gold Sugar Pearls

1. Heat oven to 350 F.
2. In medium bowl, combine flour and baking powder.
3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts; mix well. Gradually add flour to butter mixture, mixing to make smooth dough. Do not chill.
4. Place dough into cookie press using an 8-petal flower disk and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid. You will need two cookies per treat.
5. Use silver or gold Color Mist food color spray to spray cookies. Let dry, about 3-5 minutes. Turn cookies over and spray underside. Let dry, about 3-5 minutes.
6. Prepare buttercream icing or use pre-made buttercream icing. Use tip 12, cut disposable decorating bag and icing to pipe elongated beads on bottom of one cookie, following cookie shape. Sandwich two cookies together.
7. Use tip 4, cut disposable decorating bag and icing to pipe a dot in center of sandwich cookie. Top dot with either silver or gold sugar pearls.

Chocolate Peppermint Spritz Sandwich Cookies

Makes: 4 dozen sandwiches

• 2 1/2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) butter, softened
• 1 cup granulated sugar
• 2/3 cup firmly-packed brown sugar
• 1 teaspoon Wilton Pure Vanilla Extract
• 2 eggs
• Wilton Peppermint Decorating Icing

1. Heat oven to 350 F.
2. In medium bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, mixing to make a smooth dough.
4. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.
5. Sandwich cookies together with Peppermint Decorating Icing.

Salted Caramel Hot Chocolate

Makes: 4 cups

• 4 cups milk
• 1 cup Dark Cocoa Candy Melts Candy
• 1/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate

1. In large saucepan, cook milk on medium heat until hot; remove from heat. Whisk in candy and flavor concentrate. Continue whisking until candy is melted and mixture is smooth. Serve immediately.

Sugar Cookie Candy Spoons

Makes: 24 spoons

• Wilton Sugar Cookie Candy Melts Candy (12-ounce bag)
• Wilton Christmas Candy Spoon Mold
• Wilton 12-inch Disposable Decorating Bags

1. Break 12 candy wafers in half and place in cavities of mold. Place mold in microwave and microwave at half power or defrost setting for 1 minute. Gently jiggle and lightly tap mold to smooth melted candy. Continue to microwave and tap at 30-second intervals until smooth and completely melted.
2. Alternate melting method: Melt candy in disposable decorating bag according to candy package directions. Snip a small tip off end of bag and gently squeeze bag to fill cavities with melted candy.
3. Chill filled mold until candy spoons have hardened, about 10-15 minutes. Place mold on flat surface and gently push on bottom of cavities to release candy.

The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more — calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:

• 1 1/3 cups warm milk (105°F)
• 2 packages (1/4-ounce each) active dry yeast
• 1/4 cup granulated sugar, divided
• 1/2 cup (1 stick) butter, softened
• 2 egg yolks
• 1 teaspoon Wilton Pure Vanilla Extract
• 3/4 teaspoon salt
• 4 cups bread flour, plus more for dusting

Filling:

• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 2 tablespoons bread flour
• 2 tablespoons ground cinnamon

Glaze:

• 1/4 cup (1/2 stick) butter
• 1/2 cup lightly-packed light brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/4 teaspoon salt
• 1 cup confectioners’ sugar (about 1/4 pound)

1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5–10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
4. Prepare 13-by-9-inch pan with vegetable pan spray.
5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
6. Place rolls into prepared pan; cover with plastic wrap and let rise 25–30 minutes or until doubled in size.
7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25–29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm.

Grandma’s Kolachy Cookies

Servings: 6 1/2 dozen cookies

• 1 package (8 ounces) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2 cups all-purpose flour
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon salt
• Poppy seed, apricot and strawberry pastry filling
• Confectioners’ sugar, for dusting

1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
2. Heat oven to 375°F.
3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

Tropical Getaway Cupcakes

Servings: 2 dozen

Cupcakes:

• 2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
• 1 cup cream of coconut
• 1/2 cup water
• 1 teaspoon coconut extract
• 1/2 teaspoon Wilton Pure Vanilla Extract
• 2 cups all-purpose flour
• 1-1/2 cups sweetened shredded coconut, coarsely chopped
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons

Filling:

• 2 egg yolks
• 3 tablespoons cornstarch
• 1 1/4 cups thick mango juice, divided
• 1 tablespoon granulated sugar
• Pinch salt

Icing:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 1/2 cups confectioners’ sugar
• 1 tablespoon finely grated orange zest (about 1 orange)
• 1 teaspoon Wilton Pure Vanilla Extract

1. Heat oven to 350°F. Line muffin pans with baking cups.
2. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
3. In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
4. Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
5. For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
6. In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
7. For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
   To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

Make the Season Simple and Sweet

(Family Features) Nothing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer:

• Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events. You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.
• Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.
• Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen. Decorate with hats, scarves and, of course, carrot noses.
• It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com. 

Festive Peppermint Twists

• Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy
• Peppermint Twisted Sticks Candy
• Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars

1. Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.
2. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes.

Ingredients

• 3 cups all-purpose flour
• 2/3 cup firmly-packed brown sugar
• 1/3 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/2teaspoon salt
• 3/4cup (1-1/2 sticks) butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup miniature semi-sweet chocolate chips

Preparation

1. Preheat oven to 350°F. Spray outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
2. In large bowl, combine flour, sugars, baking powder and salt; mix well. In small bowl, whisk together melted butter, eggs and vanilla; add to dry ingredients, mixing well to form stiff dough. Mix in chocolate chips.
3. Roll out dough on generously-floured surface to 1/4-inch thickness. Cut 5-inch round circles from dough. Drape one circle over each cavity of pan, pressing to form smooth surface.
4. Bake 12-14 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cookies from pan and cool completely. Wash and dry pan; repeat with remaining dough.
5. Fill cooled cookie bowls with ice cream, pudding or fresh fruit.

Serves

Makes 12 bowls

Source

Wilton Enterprises