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This is a really fun cake to make, all it takes is 3 layers and a lot of buttercream! The inside is made with vanilla cake, the layers are covered with Chris.

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In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on.

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How to cut out. Roll out small portions of dough to about 1/4″ thick. Cut out with your favorite cutter. When using 3-D cutters, press dough into grooves to create the 3-D affect. Place cookies on a well greased or parchment lined cookie sheet or on a silpat . Cut raisins in half for eyes on Santa.

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Use green candied cherries in addition to the red. Replace the pecans with another nut, like pistachios, almonds, or macadamia nuts, Add 1/2 teaspoon of almond extract for a delicious cherry almond flavor. Add white chocolate chips or drizzle the cookie with white chocolate after baking.

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Steps. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.

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Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the sugars, mix on medium speed for 2 minutes. Add the egg and vanilla, mix until combined.

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Steps. Hide Images. 1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

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Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, or a silicone liner. Add the butter, brown sugar and white sugar to a medium sized bowl. Cream it all together for 1 to 2 minutes, until it's light and creamy. Add in the egg yolk and vanilla extract and stir it all together.

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Santa Cookie Dough. Preheat the oven to 325 degrees and prepare a baking sheet. Using an electric mixer with the paddle attachment (or an electric hand mixer), beat the butter on high for 30 seconds. Add sugar and beat until combined, scraping down the sides of the bowl. Beat in milk and vanilla.

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Place the buttercream in a piping bag fitted with a round tip. Pipe the buttercream on a bottom shell, and top with a decorated shell. Roll the sides of the macaron in the shredded coconut. Storage. These macarons freeze super well for up to 1-2 months in the freezer. They keep well in the fridge for up to 5 days.

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Instructions. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg, vanilla extract, and almond extract on high speed.

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Instructions. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. With an electric mixer or stand mixer, cream together the butter and sugars until light and fluffy. Add the egg, egg yolk and vanilla extract and beat until combined. Do not overmix.

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1. In a large mixing bowl, cream together the butter and brown sugar. Add the hazelnut liquor (if using) and vanilla, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball.

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Instructions. In a microwave safe bowl, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks.