Edible Cookie Ornaments Recipe By Tasty

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CHRISTMAS COOKIE ORNAMENTS



Christmas Cookie Ornaments image

Add baking Christmas cookie ornaments to your holiday to-do list. It is an easy-to-make, one-bowl recipe to make these fully customizable cookie ornaments to decorate your Christmas tree.

Provided by Irina

Categories     Cookies

Time 1h

Number Of Ingredients 7

10.5 oz (300 g) butter
1 1/3 cups (125 g) almond flour
1 cup (125 g) powdered (icing) sugar
2 pinches of salt
2 cups + 6 1/4 tbsp (300 g) all-purpose flour
1 egg
2 teaspoons (4 g) ground allspice

Steps:

  • , place softened butter in the bowl of a stand mixer and beat until smooth. Add almond flour and mix. Then add icing (powdered) sugar, ground allspice, salt, all-purpose flour, egg, and mix until the dough becomes homogeneous.
  • Using a rolling pin, roll the dough between two sheets of parchment paper to the thickness of about 1/5 inch/5 mm. Refrigerate for 2 hours.
  • Preheat oven to 300 degrees F/150 degrees C. Take the cookie dough out of the fridge and cut cookies using Christmas cookie cutters. Save, press together, and re-roll the dough scraps (you need to chill the rolled dough before cutting the cookies again.)
  • Make a small hole in each cookie using a plastic straw. Arrange cookies on a baking sheet covered with parchment and bake for 20 to 25 minutes, or till the light brown color.
  • Place ornaments on a wire rack to cool down. Then thread red and white striped twine, a ribbon, a string, lace, or raffia through the hole in each cookie, tie the ends, and hang cookies in the tree. You can tie each cookie individually or use finished ornaments to make an edible holiday garland.

Nutrition Facts : ServingSize 1 cookie, Calories 90 calories, Sugar 2.6 g, Sodium 44 mg, Fat 6.3 g, SaturatedFat 3.2 g, Carbohydrate 7.7 g, Fiber 0.5 g, Protein 1.3 g, Cholesterol 16 mg

EDIBLE CHRISTMAS ORNAMENTS



Edible Christmas Ornaments image

A delicious, kid-friendly way to decorate your Christmas tree! Our edible cookie ornaments are made Bisquick and tied up to the tree with ribbon!

Provided by Angie McGowan

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 7

3 cups Original Bisquick™ mix
1 cup powdered sugar
1/3 cup butter, softened
1 egg
1 teaspoon vanilla
Betty Crocker™ Cookie Icing in colors of choice
Ribbon, cut into 6-inch or longer pieces

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • In large bowl, stir together 2 cups of the Bisquick mix, the powdered sugar, butter, egg and vanilla until soft dough forms. Sprinkle remaining 1 cup Bisquick mix on work surface. Place dough on surface; knead Bisquick mix into dough.
  • Roll dough to 1/4-inch thickness. Cut with 2-inch star- and stocking-shaped cookie cutters (or desired size and shape Christmas cookie cutters). On cookie sheet, place cutouts about 2 inches apart. With straw, cut out small hole in top of each cookie.
  • Bake 12 to 15 minutes or until golden brown. Cool completely on cookie sheet.
  • Decorate cookies with icing, if desired. String ribbon through holes in cookies and tie for hanging.

Nutrition Facts : ServingSize 1 Serving

EDIBLE COOKIE ORNAMENTS RECIPE BY TASTY



Edible Cookie Ornaments Recipe by Tasty image

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

12 tablespoons unsalted butter, softened
3 tablespoons cream cheese, softened
1 ½ cups granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon kosher salt
3 ½ cups all purpose flour, plus more for dusting
½ teaspoon baking powder
2 teaspoons cream of tartar
royal icing, for decorating
5 holiday cookie cutters, 3 inch (7.5 cm) each, of your choice
red and white striped twine

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

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