DOUGH ORNAMENT RECIPE
Decorative cookies. NOT EDIBLE!
Provided by Phyllis
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1820 calories, Carbohydrate 381.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 13.5 g, Protein 51.6 g, SaturatedFat 0.8 g, Sodium 93427.4 mg, Sugar 1.4 g
STAINED-GLASS COOKIE ORNAMENTS
Sugar cookies turn magical when their centers are cut out and filled with chopped hard candies. As the dough bakes, the candy melts into a dazzling stained-glass window, creating a colorful confection.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg; beat until smooth, 1 minute.
- Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
- Position two racks in oven; preheat oven to 325 degrees. Line two baking sheets with parchment paper or a Silpat (nonstick baking mat); set aside.
- On a well-floured work surface, roll out chilled dough to 1/8 inch thick. Cut out exterior shapes using a cookie cutter or templates. With a metal spatula, transfer whole cookies to the prepared baking sheets. Using tip of a paring knife, make a cutout in center of each cookie to be filled with candy. Using a straw or the narrow end of a plain round pastry tip, cut a hole in the top of each cookie for hanging.
- Chop the candies into 1/4-inch pieces. Sprinkle chopped candy in the center of each cookie, filling the hole. Transfer baking sheet to the refrigerator, and chill until cookie dough is firm, about 15 minutes. Place the baking sheet in the oven, and bake cookies until the candy has melted and completely filled the cut-out area, 6 to 8 minutes. Do not let the cookies brown, or the stained-glass effect will not be as brilliant and the candy centers may become bubbly, not clear.
- Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely.
EDIBLE COOKIE ORNAMENTS RECIPE BY TASTY
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
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
SUGAR COOKIE ORNAMENT TRUFFLES
Sugar cookie truffles get the holiday treatment with these ornament-inspired sweets. Decorating is a snap with a dip in almond bark, a sprinkle of colored sugars and a mini white peanut butter cup to top it off.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese. Process 1 to 2 minutes or until well combined and can be pressed into a ball.
- Shape cookie mixture into 24 (about 1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Refrigerate 30 minutes.
- In medium microwavable bowl, microwave almond bark uncovered on High 60 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into coating. Return to lined cookie sheet, and immediately decorate top with colored sugars. Place 1 Peanut Butter Cup™ on top of truffle, bottom side up. If coating has cooled too much, reheat. Refrigerate truffles about 15 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Truffle, Sodium 140 mg, Sugar 21 g, TransFat 0 g
CHRISTMAS COOKIE ORNAMENTS
You can make these goodies for the Christmas tree ahead of time! Simply whip up the cookies and store them plain in your freezer. Come Christmas, you can fix homemade frosting and decorate. Then tie on ribbons and hang the shapes on your evergreen. You can also create these treats for eating! If you do, start them from scratch at holiday time and store the cookies in an airtight container. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40(3-inch) cookies.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 176 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 41mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIE ORNAMENT CUPS
Steps:
- PREHEAT oven to 350°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 ½-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 Nestle 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 NESTLE® Jingles are available mid-November through December.
COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
STAINED GLASS COOKIE ORNAMENTS
Bring back sweet memories of the magic of Christmases past with these fancy jewel-colored cookie ornaments. You can make they in a variety of seasonal shapes and sizes, and hang them on a tree, in the window, or on an ornament stand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Divide into three portions; cover and refrigerate for 30 minutes or until easy to handle. , On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a 1/2-in. cookie cutters. Place larger cutouts 2 in. apart on greased baking sheets. Poke a small hole in the top of each cookie. Repeat with remaining dough; reroll small cutouts if desired. , Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks. , In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Decorate cookies with icing.
Nutrition Facts :
COOKIE ORNAMENT CUPS
Make and share this Cookie Ornament Cups recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 45m
Yield 24 Cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 79, Fat 3.1, SaturatedFat 0.6, Sodium 34.8, Carbohydrate 12.8, Sugar 11.9
More about "cookie ornament cups recipes"
EASY ORNAMENT COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
COOKIE CUP RECIPES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
40 OF THE BEST RECIPES FOR SMALL COOKIE CUPS
From thecraftyblogstalker.com
SALT DOUGH ORNAMENTS ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
COOKIE ORNAMENT CUPS – RECIPES NETWORK
From recipenet.org
EASY COOKIE CUPS - TORNADOUGH ALLI
From tornadoughalli.com
TOP 44 COOKIE DOUGH ORNAMENTS RECIPES - KENUR.AEROANTENNA.COM
From kenur.aeroantenna.com
ORNAMENT COOKIES RECIPE | LAND O’LAKES
From landolakes.com
25+ CREATIVE COOKIE CUP RECIPES - BEYOND FROSTING
From beyondfrosting.com
37+ MUST TRY COOKIE CUP RECIPES IN 2022 - CRAZY LAURA
From crazylaura.com
30 TASTY COOKIE CUPS FOR A FUN SWEET TREAT - INSANELY GOOD
From insanelygoodrecipes.com
ORNAMENT SUGAR COOKIES - JUGGLING ACT MAMA
From jugglingactmama.com
GINGERBREAD COOKIE RECIPE FOR CHRISTMAS ORNAMENTS
From sweetambs.com
ORNAMENT SUGAR COOKIES - THE FARM GIRL GABS®
From thefarmgirlgabs.com
[QUESTION] "SUGAR COOKIE" ORNAMENTS? (X-POST FROM R/BAKING) : …
RECIPE: COOKIE ORNAMENT CUPS
From heraldguide.com
THE BEST DESSERT RECIPES AND DINNER IDEAS | COOKIES & CUPS
From cookiesandcups.com
DIY CHRISTMAS COOKIE ORNAMENTS - ALWAYS THE HOLIDAYS
From alwaystheholidays.com
HOLIDAY COOKIE ORNAMENTS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
COOKIE ORNAMENTS RECIPE - RECIPETIPS.COM
DIY CHRISTMAS TREE COOKIE ORNAMENTS - IDEAS AND RECIPES
From deavita.net
COOKIE ORNAMENT CUPS RECIPE
From farmanddairy.com
29 BEST COOKIE CUP RECIPES - HOW TO MAKE COOKIE SHOT GLASSES
From parade.com
HOW TO MAKE COOKIE CUPS - PILLSBURY.COM
From pillsbury.com
EDIBLE GINGERBREAD COOKIE ORNAMENTS - SAVOR THE FLAVOUR
From savortheflavour.com
CHRISTMAS COOKIE ORNAMENTS RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
CHRISTMAS COOKIE ORNAMENTS - FOCUS ON THE FAMILY
From focusonthefamily.com
SALT DOUGH RECIPE FOR COOKIE ORNAMENTS - FOOD CHANNEL
From foodchannel.com
COOKIE ORNAMENTS - TODAY'S PARENT
From todaysparent.com
SUGAR COOKIE ORNAMENTS RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
COOKIE ORNAMENTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OREO COOKIE CHRISTMAS ORNAMENTS - SUGARHERO
From sugarhero.com
CARAMEL COOKIE CUPS! - JANE'S PATISSERIE
From janespatisserie.com
CHRISTMAS ORNAMENT COOKIES | RECIPES - HERSHEYLAND
From hersheyland.com
EDIBLE COOKIE ORNAMENTS RECIPE | RECIPES.NET
From recipes.net
CHRISTMAS COOKIE ORNAMENTS NON EDIBLE : TOP PICKED FROM OUR …
From recipeschoice.com
EDIBLE CHRISTMAS ORNAMENT COOKIES RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
SUGAR COOKIE ORNAMENTS : COOKINGRECIPESDAILY
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love