Cookie Christmas Calendar w/ Jolly Rancher Stained Glass & Candy Surprise Inside ─ MyCupcakeAddiction

The MCA COOKBOOK is here! -- http://bit.ly/SweetCelebrations --
MAKE SURE YOU OPT IN FOR NOTIFICATIONS WHEN I LOAD NEW VIDEOS or you'll almost certainly miss them all! -- Click the little bell beside the Subscribe button & tick the check box --

Today I'm showing you how to make a fully edible Jolly Rancher infused Christmas Cookie Advent Calendar to help you count down the days to Christmas in deliciously tasty home-baked style.

More Christmas Ideas here - https://youtu.be/r9jZFoZcwYY

If you've never seen an Advent calendar before, they're basically a fun christmas countdown tradition used to countdown the days remaining till Christmas. You open a little door each day until Christmas Eve and there's usually a chocolate or candy behind each door! Fun huh? If its not a tradition in your house - now's your chance to make it one!

My vanilla sugar cookie recipe:
31/4 cups (400g) all- purpose flour, plus more for rolling out the cookies
1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 ounces / 225 grams) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons (170g) fine sugar
1 x-large egg
1 teaspoon vanilla extract

In a large bowl, whisk together the flour, baking soda, and salt.
In a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined.
With the mixer on low, add one-third of the flour mixture and mix to combine. Add the second third of the flour and continue mixing on low speed.
Add the final third of the flour mixture, beating just until combined.
Pour the mixture onto a work surface and knead with your hands until the dough is no longer crumbly and you are able to form a tight ball, 3 to 5 minutes. NOTE: if your dough is still crumbly, add an additional tbsp of softened butter & knead through
Cover the dough in plastic wrap and chill in the fridge for at least 1 hour and preferably 3 hours. You can also leave it in the fridge for up to 3 days or freeze this dough (well wrapped) for up to 1 month.
When ready to bake, preheat the oven to 350째F. Line baking sheets with parchment paper.
Remove the dough from the fridge and break off a section to work with (I usually use about a third at a time). Give it a quick knead and sprinkle a generous amount of our on your work surface and also on top of the dough. Using a rolling pin, roll the dough out to a 1/8-inch thickness.
Cut out shapes using your desired cookie cutter and place on the baking sheet(s).
Bake until the cookies just slightly start to turn golden brown around the edges, 7 to 10 minutes.
Immediately transfer the cookies to a cooling rack. Once they are completely cool, decorate as desired.

FOLLOW ME ON:

FACEBOOK for quick vids, posted daily: http://on.fb.me/1cOOpu6

INSTAGRAM for sneak peeks and the best sweet pics: http://bit.ly/134thON

TWITTER - http://bit.ly/1chFsvF

PINTEREST to save & pin my stuff: http://bit.ly/17awkC5

My PERSONAL FACEBOOK Strictly for Selfies: http://on.fb.me/1IGhIO2

www.mycupcakeaddiction.com