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Christmas Dogs
Christmas Dogs

Cookies fit in any shape or form

This timeless recipe is the best for the season. Christmas is now behind us, but what stops you from making a batch of any fun shaped cookies to delight your friends in the New Year? 

For the cookies, use the sugar cookie recipe here below and either ice them or use sprinkles on the icing to ensure an even coat. Most of all, let your imagination run wild! 



2 1/4 Cups of all-purpose flour

3/4 tsp ground cardamom

3/4 tsp salt

1/2 cup granulated sugar

2 tsps vanilla extract

2 sticks (1 cup) butter (cut into 1-inch pieces

1 large egg yolk

1/4 cup of honey




Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl, add vanilla. Mix with a fork until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Then add dry ingredients, a little at a time, mixing well after each addition. Set dough on a cutting board and knead till it comes together. Divide dough in half and pat into two 9"-long logs. Wrap each log in plastic film and roll each half into a log shape and chill until firm, about 2 hours. Preheat oven to 350°. Gently scatter half of sanding sugar over a small portion of work surface. Unwrap 1 log of dough and roll log in sugar, applying a bit of pressure to help it stick, until evenly coated. Slice dough into ¼"–½"-thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter remaining sanding sugar on surface and repeat with remaining log of dough. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 12–15 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely. Do Ahead: Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.



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