How adorable is this: “Letters to Santa Claus”

Well…damn. This recipe open for me this morning…but now I’m locked out. I wonder if it’s a “one look” link?

If anyone can see the full recipe, immediately grab a screen snapshot of the directions.


Here is same idea using jam. But she only gets 8 envelopes.

One of the many reasons I love “copy me that” is because shhhh…sometimes it can get through paywalls

Best Letters to Santa

delish.com

Set out a plate of these cookies for the big guy this Christmas Eve, and they will guarantee to keep you on his nice list for years to come! They’re cute, delicious, and super-simple to make. Sprinkled with warm cinnamon sugar and filled with decadent Nutella, these cookies have an extra touch of Christmas magic.

Servings: Yield 12; Prep time 10 minutes; Total time: 1 hr 20 mins

Ingredients

• 2 Tbsp. granulated sugar
• 3/4 tsp. ground cinnamon
• All-purpose flour, for dusting
• 1 (14-oz.) refrigerated pie dough (for 2 crusts)
• 1/2 cup (85 g.) white chocolate chips
• 1/2 cup Nutella
• 12 silver sugar pearls
• 1 large egg
• Confectioners' sugar, for dusting

Steps

• In a small bowl, whisk granulated sugar and cinnamon. On a lightly floured surface, roll out 1 pie dough to an 11" round. Cut into an 8" square, then cut into 4 equal squares. Repeat with remaining dough. Reroll scraps to an 8" square and cut out 4 more squares for a total of 12.
• In a small heatproof bowl, microwave chips in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
• Rotate squares so a corner points toward you. Sprinkle with cinnamon sugar. Fill center with 1 heaping tsp. Nutella. Fold right and left corners toward the center, then fold bottom corner up to form an envelope. Lightly press to seal. Dab melted chocolate in center of bottom fold. Gently press a pearl into chocolate to adhere. Transfer to a parchment-lined baking sheet. Refrigerate until cold, about 30 minutes.
• Arrange a rack in center of oven; preheat to 375°. In a small bowl, whisk egg with 1 Tbsp. water. Brush cookies with egg wash.
• Bake cookies until golden brown, 15 to 20 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Dust with confectioners’ sugar.

Notes:

• I like to use the leftover dough to make even more holiday treats, and the easiest way to dough that is with fun cookie cutters. Look for festive holiday shapes, like Christmas trees, snowflakes, little gingerbread men, or bows, that are about 1" in size. If you don’t have mini cookie cutters and don’t want to buy some, you can make your own stencil or cut them out freehand.
• Storage
• The treats can be stored in an airtight container at room temperature for up to 4 days.

Clever!! Thank you.