EDIBLE COOKIE ORNAMENTS RECIPE BY TASTY
Here's what you need: unsalted butter, cream cheese, granulated sugar, large eggs, large egg yolk, vanilla extract, kosher salt, all purpose flour, baking powder, cream of tartar, royal icing, holiday cookie cutters, red and white striped twine
Provided by Rie McClenny
Categories Desserts
Time 6h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the cookie dough: In a large bowl, cream together the butter, cream cheese, and sugar with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the sides of the bowl as needed to beat evenly.
- Add the eggs, egg yolk, and vanilla and mix well, scraping down the sides of the bowl.
- Add the salt, then sift in the flour, baking powder, and cream of tartar and fold with a rubber spatula to incorporate.
- Divide the dough into 2 portions and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
- When ready to bake, preheat the oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
- Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll each piece out into a 10-inch (25 cm) round about ¼-inch (½ cm) thick, then trim the edges so you have an 8 x 10-inch (20 x 25 cm) square. Transfer the dough squares to the prepared baking sheets.
- Working with one dough square at a time, dip a holiday cookie cutter in flour and press into the dough. Repeat with the other 4 cookie cutter shapes, evenly spacing the cutouts. Remove the cookie cutters, then use a sharp paring knife to make cuts outside of each shape, forming a puzzle-like pattern from each corner.
- Using an icing tip, cut out an ornament hole from the top of each cookie shape and all of the puzzle pieces. Separate all of the shapes, spacing evenly. Refrigerate for at least 30 minutes.
- Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Let cool completely on a wire rack before decorating.
- Decorate the cookies as desired then allow the icing to set completely. Thread a piece of twine through each ornament hole and tie to secure.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 39 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, Sugar 12 grams
NO-BAKE HOLIDAY COOKIE ORNAMENTS
Small vanilla wafer cookies wrapped in fruit snacks make brightly colored holiday ornaments.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 20
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper or cooking parchment paper. Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut each in fourths.
- Making a loop for ornament using string licorice, and attach to back side of cookie, securing under fruit snack as you wrap fruit snack around cookie. Decorate with sugar, or cut pieces from remaining fruit snack to decorate. Place on cookie sheet.
Nutrition Facts : ServingSize 1 Ornament
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.
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