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Christmas Cookie Ornaments

Christmas Cookie Ornaments
You can make these goodies for the Christmas tree ahead of time! Simply whip up the cookies and store them plain in your freezer. Come Christmas, you can fix homemade frosting and decorate. Then tie on ribbons and hang the shapes on your evergreen. You can also create these treats for eating! If you do, start them from scratch at holiday time and keep them in an airtight container. —Taste of
40 ServingsPrep: 30 min. Bake: 10 min. + cooling

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.
© Taste of Home 2013

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Christmas Cookie Ornaments (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 each) equals 176 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 41 mg sodium, 34 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013