Edible Ornaments Recipes

EDIBLE CHRISTMAS ORNAMENTS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, stir together 2 cups of the Bisquick mix, the powdered sugar, butter, egg and vanilla until soft dough forms. Sprinkle remaining 1 cup Bisquick mix on work surface. Place dough on surface; knead Bisquick mix into dough.
• Roll dough to 1/4-inch thickness. Cut with 2-inch star- and stocking-shaped cookie cutters (or desired size and shape Christmas cookie cutters). On cookie sheet, place cutouts about 2 inches apart. With straw, cut out small hole in top of each cookie.
• Bake 12 to 15 minutes or until golden brown. Cool completely on cookie sheet.
• Decorate cookies with icing, if desired. String ribbon through holes in cookies and tie for hanging.

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

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.

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!

EDIBLE ORNAMENTS

Steps:

• In a large bowl whisk together sugar, meringue powder and water. Using the icing as "glue," create a circle with candy to create a wreath. Decorate as you like with the candies. Allow to dry. When ready add a ribbon to each ornament.

GINGERBREAD CHRISTMAS ORNAMENTS

Steps:

• Preheat oven to 350 degrees.
• Beat shortening and sugar together in a large bowl. Stir in molasses.
• Sift baking soda, ground cloves, ginger, cinnamon and flour together in a large bowl. Stir this mixture plus water into the sugar and shortening mixture, alternately adding the water and baking soda mixture to the shortening mixture.
• Stir until mixed thoroughly and refrigerate 6-8 hours.
• Cut dough into three equal pieces, knead each piece lightly and then use a rolling pin to roll out each piece to a 1/4-inch thickness.
• Use holiday cookie cutters made in the shapes of gingerbread people and houses to cut shapes out of the dough.
• Use a medium- to large-sized drinking straw or the end of a wooden chopstick to make a hole at the top of each shape. *Tip: make sure to really make a sizable hole (bigger than you think you need), as these do puff up in the cooking process, making the hole shrink.
• Put cookies on cookie sheets and bake for about 20 minutes. Turn oven off and allow cookies to cool in the oven. This will help harden the cookies.
• Place cookies on racks to completely harden. Place racks in a cool, dry place and let sit for two to three days.
• Coat cookies with clear acrylic or varnish and allow cookies to dry thoroughly.
• Paint cookies with acrylic paints as desired. Allow paint to dry thoroughly.
• Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the top of each ornament. You may have to use a toothpick to chip a little bit of cookie out of the hole if it has closed up a bit, before threading with ribbon. Knot ends and hang ornaments.

HOMEMADE CHRISTMAS ORNAMENTS

Steps:

• Preheat oven to 200 degrees.
• Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
• Roll out with rolling pin until it is about 1/4 in or less thick.
• FYI-depending on the size of the cookie cutter you may get more or less ornaments.
• Use cookie cutters to make individual ornaments.
• Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
• Once dried, paint and design as desired, place ribbon and hang on tree!