Christmas Cookies

` decide on only a few cookie cutter shapes

` choose modern sprinkles that are big and simple

` avoid colored, fine sugar sprinkles

` use melt and dip frosting method (see below)

` save time by making cookies early

` if making ahead of time, par freeze frosted cookies on cookie sheets

` then package cookies together in plastic bag, tin, or tupperware

` par freezing will protect cookies from damage when packaged

 ` this method works on gingerbread cookies too

Materials

the best sugar cookies ever
maybe even throw in some gingerbread cookies
buttercream frosting
food coloring
sprinkles

Directions

Place dollop of frosting on a small plate and microwave for 4-5 seconds.  Stir to make sure frosting is smoothly-melted.  Place cookie flat in melted frosting and move it around carefully to make sure all appendages are covered.  Pull cookie up as straight as possible, allowing some excess frosting to drip off.  Then flip cookie quickly and shake it back-and-forth to allow frosting to settle in a flat and smooth fashion.  Sprinkle cookies before frosting hardens.  You can re-melt the same frosting over and over again.  Just add dollops as needed.

Note:  Try this melt and dip frosting method a few times before giving up.  Once you master the method, the process moves quickly.