WATERCOLOR CHRISTMAS ORNAMENT COOKIES RECIPE
Watercolor sweets are our favorite distraction to drool over on Pinterest and Instagram right now. Using a simple watercolor painting technique, it's easy to brush and splatter these cookies with unique patterns.
Provided by Diana Yen
Yield Makes 3-4 dozen cookies
Number Of Ingredients 7
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
- Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
- Place icing in a wide shallow bowl. Add water by the teaspoon and stir to combine until slightly runny. Dip cookies face down into icing, just enough to cover the front and reach the outer edges, being careful not to completely submerge. Lightly shake cookies to level out icing. Transfer cookies to wire racks to let icing dry completely before decorating, about 3 hours.
- Mix each food coloring with a small amount of water to dilute in separate bowls; the more water you add, the lighter the colors will be. Fill 2 small bowls with clean water.
- Lightly dampen paint brush with water. Working with half of cookies and 1 color, lightly dab a few patches of watercolor "paint" over icing. Dampen brush in clean water. Brush along edges of darker paint to create a watercolor effect with the color fading out gently. For added texture, lightly tap brush over cookie to splatter droplets of color. Transfer cookies to a wire rack to dry as you work. Repeat painting technique with second color on remaining cookies. Let dry.
- Mix lemon extract and luster dust in a small bowl to create gold paint. Using a clean paintbrush, splatter cookies in gold and paint tops of ornaments. Let paint dry completely before storing cookies.
- Cookies can be made 10 days ahead; store in an airtight container at room temperature.
SNOWFLAKE ORNAMENT COOKIES
Bring some of winter's wonder indoors with shaped butter cookies that get their sparkle from edible glitter. These cookie ornaments are great favors for your trim-a-tree party guests. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and salt; gradually beat into creamed mixture. , Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. snowflake-shaped cookie cutter. Place 1-in. apart on ungreased baking sheets. Using a plastic straw, make a hole about 1/2 in. from the top of each cookie. Using small decorating cutters, cut out desired shapes to create designs in snowflakes. , Bake 5-6 minutes or until set. Use straw to reopen holes in cookies. Remove from pans to wire racks to cool completely. Repeat with remaining portions, using 4- and 5-in. cutters. Bake 4-in. cookies, 6-7 minutes; bake 5-in. cookies, 8-10 minutes., For glaze, in a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Brush over snowflakes; sprinkle with glitter. Let stand at least 5 minutes or until set. , Thread ribbon through the holes.
Nutrition Facts :
GLAZED ORNAMENT COOKIES
A few ingredients and a tube of cookie dough make these luscious treats a breeze to whip up. The beautiful swirled colors will look gorgeous on your holiday cookie tray! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat the cookie dough, flour and extract until combined., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. ornament-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Combine the confectioners' sugar, milk and extract. Spread over cookies. Immediately place a drop of food coloring on top of each cookie and swirl with a toothpick. Let stand until set.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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- Using a whisk, combine all the icing ingredients except for the food coloring, starting with 5 teaspoons of milk then adding more if the icing is too thick. Get ⅓ of the icing to use for outlining the cookies sort of like creating a dam. This icing will be on the thicker side (this is usually 6-7 tsp of milk for me). The remaining ⅔ will be the "flood" icing to fill in the cookies after outlining. This frosting will be thinner and more drippy (I use 8 tsp here). Add in the food coloring if using.
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