Forget those sissy elves, simpering Santas and ridiculous Rudolphs, here are the meanest Christmas cookies of all. These are fun, but they’re a mess to make, as you should expect; still, that’s all the more reason to get the kids involved in rolling the dough in the powdered sugar mixture, which is the sloppiest part. Put some Visqueen down and let ’em go.
Mix together one box vanilla cake mix—I use the French vanilla—two eggs, one stick softened butter (NOT margarine) a tablespoon of vegetable oil (NOT olive oil; can you believe I feel I have to say that?) and a little bottle of green food coloring: all of it. In another bowl, mix one cup corn starch with 1 cup powdered sugar. Using a large spoon, scoop up a lump of the (very stiff green) dough, shape it into a (ping-pong ball and roll it around in the starch/sugar mixture until coated. Place on a cookie sheet lined with lightly oiled parchment paper and bake at 375 for about 8-10 minutes. Keep an eye on them so that they’re baked through without any browning. Once done, remove from oven and let sit 2 minutes before placing on wire rack to cool completely.
For the hearts, mix a half cup each of flour, corn starch and powdered sugar mixed with a half stick soft butter, just enough cold water to make a stiff dough and plenty of red food coloring (eyeball it, but you want them really red, not pink) cut into heart shapes and bake on an oiled cookie sheet at 350 until crisp. Glue to the cookies with icing. Serve wearing a Santa hat and a sneer.