Glazed Ornament Cookies Recipes

CHRISTMAS COOKIE ORNAMENTS

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.

STAINED GLASS WINDOW SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
• Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
• Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
• If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
• Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
• Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
• Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.

EDIBLE COOKIE ORNAMENTS RECIPE BY TASTY

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!

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.