STAINED-GLASS ORNAMENTS
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
- 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
- 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
- 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
- 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
- 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.
WATERCOLOR CHRISTMAS ORNAMENT COOKIES RECIPE
Watercolor sweets are our favorite distraction to drool over on Pinterest and Instagram right now. Using a simple watercolor painting technique, it's easy to brush and splatter these cookies with unique patterns.
Provided by Diana Yen
Yield Makes 3-4 dozen cookies
Number Of Ingredients 7
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
- Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
- Place icing in a wide shallow bowl. Add water by the teaspoon and stir to combine until slightly runny. Dip cookies face down into icing, just enough to cover the front and reach the outer edges, being careful not to completely submerge. Lightly shake cookies to level out icing. Transfer cookies to wire racks to let icing dry completely before decorating, about 3 hours.
- Mix each food coloring with a small amount of water to dilute in separate bowls; the more water you add, the lighter the colors will be. Fill 2 small bowls with clean water.
- Lightly dampen paint brush with water. Working with half of cookies and 1 color, lightly dab a few patches of watercolor "paint" over icing. Dampen brush in clean water. Brush along edges of darker paint to create a watercolor effect with the color fading out gently. For added texture, lightly tap brush over cookie to splatter droplets of color. Transfer cookies to a wire rack to dry as you work. Repeat painting technique with second color on remaining cookies. Let dry.
- Mix lemon extract and luster dust in a small bowl to create gold paint. Using a clean paintbrush, splatter cookies in gold and paint tops of ornaments. Let paint dry completely before storing cookies.
- Cookies can be made 10 days ahead; store in an airtight container at room temperature.
CHRISTMAS COOKIE ORNAMENTS
You can make these goodies for the Christmas tree ahead of time! Simply whip up the cookies and store them plain in your freezer. Come Christmas, you can fix homemade frosting and decorate. Then tie on ribbons and hang the shapes on your evergreen. You can also create these treats for eating! If you do, start them from scratch at holiday time and store the cookies in an airtight container. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40(3-inch) cookies.
Number Of Ingredients 16
Steps:
- In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt., Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets., Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool., For frosting, combine the confectioners' sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors., Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired., If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines., For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow.
Nutrition Facts : Calories 176 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 41mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY BONBON COOKIES
This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 113 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE CARDAMOM COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Egg Dessert Bake Christmas Kid-Friendly New Year's Eve Orange Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 to 2 dozen cookies
Number Of Ingredients 10
Steps:
- Make dough:
- Whisk together flour, zest, cardamom, and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
- Cut and bake cookies:
- Preheat oven to 350°F with rack in middle.
- Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
- Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
- Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
- Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
- If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
- Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).
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