Iced Holiday Ornament Cookies Recipes

ICED HOLIDAY ORNAMENT COOKIES

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.

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.

SHORTBREAD ORNAMENT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 15-18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , For icing, in a large bowl, whisk the confectioners' sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired.