Holiday Ornament Cookies
- Servings: 40
- Prep Time: 30
- Cook Time: 10
- Total Time: 1 hour
|½ cup||Butter, softened|
|½ tsp||Vanilla Extract|
|3 cups||All-purpose Flour|
|6⅔ cups||Confectioners' Sugar|
|1 Tbsp||Light Corn Syrup|
|1 tsp||Vanilla Extract|
|9||Yards of 1/8"-wide Ribbon In|
|Christmas Colors of Your Choice|
|Christmas Cookie Cutters or Sizes of Your Choice|
• 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. Yield: 40(3-inch) cookies.
Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.