It seems like more and more people are waving the white flag on the idea of an “adults-only” New Year’s Eve. Between trying to find a sitter and the overpriced fare that most restaurants serve that night, an at-home evening (including the kids) makes much more sense. And can be — dare I say it? — even more enjoyable.
So why not embrace the concept, and bring a little fun to your kids’ food and drinks too? These fun and festive treats are easy to prepare and bring all the sparkle, bubbles, and confetti for a proper New Year’s Eve!
I used my favorite shortbread recipe but any cookie will do — you could even start with refrigerated cookie dough! Roll, cut, and bake, then frost with a layer of royal icing. Dip tops in a variety of edible glitter, let set overnight, and tie up in glittery ribbon for a festive presentation.
Makes: 2 dozen
- 1/4 pound (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg yolk
- 3/4 cup flour
- 1/4 cup cornstarch
- pinch salt
- 1/2 pound confectioners’ sugar
- 1 egg white
- 1 teaspoon water
- 1/4 teaspoon cream of tartar
- Make the cookies: Cream the butter and sugar in a mixer until light and fluffy. Add the egg yolk, flour, cornstarch, and salt. Then beat until just combined.
- Shape the dough into a log about 2″ in diameter and refrigerate or freeze until firm (at least one hour).
- Preheat oven to 275 F. Slice cookies 1/4″ thick and place on baking sheets. Bake until cookies are barely firm but not browned, about 30 minutes. Transfer cookies to a rack to cool completely.
- Make the royal icing: Combine all ingredients in mixer bowl; beat on medium speed for 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff.
- Dip the tops of the cooled cookies into the royal icing, allowing the excess to drip off. Immediately place into the edible glitter, pressing gently to adhere. Place cookies on a wire rack to set.
Pop Rocks Mocktails
Save the salt for the adults, and rim plastic champagne flutes with Pop Rocks! Dip the flutes in a bit of honey, agave, or lime juice. Then dip into a shallow dish filled with various flavors of Pop Rocks. Fill flutes with a kid-friendly beverage (I used a combination of cranberry juice and club soda), and don’t forget the cherry!
Confetti Oreo Pops
These colorful pops bring the confetti with no mess — and are a cinch to make!
Confetti Oreo Pops
- 12 ounces white candy melts or chopped white chocolate
- 12 Oreos
- 1/2 cup confetti-style sprinkles
- Melt candy melts in the top half of a double boiler set over barely simmering water. Twist open the Oreos so that you have one plain side and one “creme” side. Dip lollipop stick (available at most craft stores) into a bit of the melted candy and place in the center of the creme-filled side. Place the plain cookie on top and press gently to adhere. Repeat with remaining cookies.
- Working with one cookie at a time, hold over the melted candy and use a spoon to cover all sides. Gently tap the stick against the edge of the bowl to allow the excess candy to drip off and level the surface. Press one side of the pop into a shallow dish filled with confetti-style sprinkles. Place on a parchment-lined baking sheet to set. Then enjoy!