Christmas Cookie Ornaments Recipe

Ingredients

• 1/2 cup butter, softened
• 1/3 cup shortening
• 1 cup sugar
• 1/4 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• FROSTING:
• 6-2/3 cups confectioners' sugar
• 1/2 cup water
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• Assorted liquid or paste food coloring
• 9 yards of 1/8-inch-wide ribbon in Christmas colors of your choice
• Christmas cookie cutters or sizes of your choice

Directions

• 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. Yield: 40(3-inch) cookies.
  
  Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.

Christmas Cookie Ornaments published in Country Woman July/August 2000, p13