Glazed Ornament Cookies Recipes

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DECORATED CHRISTMAS CUTOUT COOKIES



Decorated Christmas Cutout Cookies image

Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. -Lynn Burgess, Rolla, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen (2-1/2-inch cookies).

Number Of Ingredients 8

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Tinted frostings, colored sugars, edible glitter and nonpareils

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.

Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

HOLIDAY COOKIE ORNAMENTS



Holiday Cookie Ornaments image

Candy canes are the sweet baked-in hooks for this easy-mix sugar cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal™ all-purpose flour
1 egg
36 small candy canes
2 containers (1 lb each) Betty Crocker™ Rich & Creamy creamy white or vanilla frosting

Steps:

  • Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
  • On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
  • Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
  • Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 23 g, TransFat 2 1/2 g

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