GIANT CHRISTMAS ORNAMENT COOKIE
This very large peanut butter cookie makes a dramatic holiday centerpiece!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Beat sugars, peanut butter, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
- Spread dough in ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Spread frosting on cookie. Decorate with candies. Loop string licorice through ring-shaped hard candy to make hanger for ornament.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 190 mg
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
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
ICED HOLIDAY ORNAMENT COOKIES
It wouldn't be Christmas without these sugar cookies, but cut out in different shapes for any holiday theme. Best of all, you can bake and decorating them a week before using and store in a plastic container...make sure the icing is dry before you stack and store them.-Lea Reiter, Thousand Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and liqueur. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape dough into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Place 2 in. apart on greased baking sheets. If hanging cookies, make a hole with a plastic straw about 1/2 in. from the top of each cookie., Bake 6-8 minutes or until lightly browned. Remove to wire racks to cool completely. Use plastic straw to reopen holes in cookies., For icing, in a large bowl, combine the confectioners' sugar, water, liqueur and meringue powder; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Tint with food coloring as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.), Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Thread ribbon through holes if desired. Store in an airtight container.
Nutrition Facts : Calories 95 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 50mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
GIANT ORNAMENT BROWNIE
Get into the holiday spirit with this giant chocolate brownie bursting with peanut butter chips and full of festive colors and candies. This could be your best decoration yet!
Provided by Arlyn Osborne
Categories Dessert
Time 2h5m
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees. Line the inside of a 12-inch cake pan with parchment paper and spray the inside with nonstick spray.
- Add the brownie mix plus required ingredients to a stand mixer and beat until combined. Add peanut butter chips and fold in with a spatula.
- Add batter to prepared cake pan and bake 30-35 minutes. Let cool completely before removing from pan.
- Once cool, frost an even layer of white buttercream all over the top of the cake.
- Add the remaining white frosting to a bowl and add a couple drops of turquoise gel food coloring. Fold together with a spatula until combined and transfer to a pastry bag fitted with #825 star tip. Set aside.
- Transfer the blue decorating icing to a small pastry bag fitted with a (#6) round tip. Pipe 7 vertical lines at the top of the brownie, alternating long and short lines. Place 2 silver dragees underneath the shorter icing lines.
- Pipe the turquoise frosting underneath the blue vertical lines in a horizontal squiggle pattern.
- Place a horizontal line of purple gum drops directly under the turquoise frosting.
- Use the green decorating gel to pipe two horizontal lines across the brownie underneath the purple gumdrops. Pipe vertical lines in between the horizontal lines so that it looks like a sideways ladder.
- Transfer the pink decorating icing to a pastry bag fitted with a #825 star tip. Pipe 6 pink stars underneath the green decorating icing.
- Mix the sprinkles together and scatter over white frosting underneath the pink frosting stars.
- Insert the candy cane into the top of the ornament. Use kitchen shears to make a vertical cut halfway into 2 marshmallows. Place those on both sides, opening up the slits, to secure the candy cane inside so that it is not exposed. Add one more marshmallow on each side so there are 4 marshmallows at the top.
Nutrition Facts : Calories 43.8, Fat 2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 18.2, Carbohydrate 5.2, Fiber 0.3, Sugar 3.9, Protein 1.2
CHRISTMAS ORNAMENT COOKIES
Great solid cookie for making cookie people and ornaments. Holiday favorite! I usually double or quadruple this recipe!
Provided by Pam Uribarri
Categories Cut-Out Cookies
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream 1/2 cup of butter or margarine. Add brown sugar and beat. Beat in egg and molasses. In a separate bowl, combine 2 3/4 cups of flour, soda and spices. Add to butter mixture. Blend well.
- Roll dough out 1/8 inch thick on floured surface. Cut into shapes. Bake for 6-8 minutes.
- To Make Frosting: Cream 1/3 cup butter. Gradually add 2 cups sifted confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Put in a pastry bag with small tip and decorate cookies.
Nutrition Facts : Calories 380.7 calories, Carbohydrate 62.1 g, Cholesterol 49.5 mg, Fat 13.6 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 209.7 mg, Sugar 37.6 g
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- Stir together flour, cinnamon, nutmeg, cloves, and baking soda. With mixer on low speed gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 2 hours or until firm enough to roll out.
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