Happy Holidays KHS! 

Here are a couple of my favorite holiday recipes!  Sugar Cookie Cutouts with frosting and Crockpot Hot Peppermint Chocolate  

Hope you Enjoy them! -STELLA BIESTER

BEST HOLIDAY COOKIE CUTOUTS

COOKIE

1 cup Butter softened

1 cup Sugar 

1 Egg

2 1/2 cups Flour

2 tablespoons Orange Juice 

1 tablespoon Vanilla 

1 teaspoon Baking Powder 

FROSTING

3 cups Powdered Sugar

1/3 cup Butter softened 

1 teaspoon Vanilla

1 to 2 tablespoons Milk 

1. STEP 1
   Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
2. STEP 2
   Divide dough into thirds; wrap in each plastic food wrap. Refrigerate at least 2 hours or until firm.
3. STEP 3
   Heat oven to 400°F.
4. STEP 4
   Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
5. STEP 5
   Bake 6-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

STEP 6
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.

Slow Cooker Peppermint Hot Chocolate 

• 2 cups heavy cream
• 5½ cups skim milk.                        
•  14 ounces sweetened condensed milk.                                                   1 teaspoon peppermint extract        
•  2 cups good quality milk chocolate chips

• Optional: marshmallow / mini candy canes

Combine all ingredients (except garnishes) in a crockpot set to low heat. 

Let it cook for 2 hours, stirring occasionally. When chocolate is fully melted and the drink is hot to taste, it’s done!