Thursday, December 1, 2011


  • 1
    1
    Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms. Refrigerate 1 hour.
  • 2On generously floured surface, roll dough 1/8 inch thick. Cut with 3-inch star-shaped cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
  • 3Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • 4In small bowl, stir 2 tablespoons of the milk, the orange liqueur and powdered sugar until smooth. Stir in orange peel. Add additional milk 1 teaspoon at a time to desired consistency. Spread over cookies, sprinkle with edible glitter.
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FREE Perrier® or Acqua Panna®
ONE FREE 750 ml OR 1-Liter bottle of Perrier® Sparkling Natural Mineral Water OR Acqua Panna® Natural Spring Water.
exp. Dec 14, 2011

Load a coupon for a FREE Perrier or Acqua Panna Water onto your Kroger or Kroger Affiliate store card. Coupon is available today only, but can be used until 12/14/11.
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Christmas Tree Cakes

1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3 inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 squares BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
Assorted Christmas candy
Colored sugar

HEAT oven to 350°F.

PREPARE cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.

BAKE as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.

CUT each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients
.

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