Cookie Ornament Cups Recipes

CHRISTMAS COOKIE ORNAMENTS

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.

ORNAMENT DOUGH

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
• Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
• Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.

DOUGH ORNAMENT RECIPE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
• Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at 325 degrees F (165 degrees C) until hard, about 1 hour. Decorate with paint and varnish to preserve.

HOLIDAY COOKIE ORNAMENTS

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.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

COOKIE ORNAMENT CUPS

Steps:

• PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
• BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).
• SPOON half of frosting into plastic bag; seal. Stir food coloring into remaining frosting in container until desired color is reached. Fill other plastic bag with colored frosting; seal. Cut 1/2-inch from corner of each bag. Squeeze bags lightly to pipe frosting on top of each cookie cup to form rounded ornament shape. Decorate with Nerds, sprinkles, sugars and/or gels. Place Nestlé Jingle on top of each. To adhere hook, use a small amount of icing.
• Make Ahead Tip:.
• • Cookie bases can be made ahead and stored covered at room temperature for up to a day.
• Frosty WONKA® NERDS® and NESTLÉ® Jingles are available mid-November through December.