Printable | Taste of Home

Christmas Cookie Ornaments

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

In a mixing 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-inch thickness. Cut into shapes using cookie cutters

Printed from tasteofhome.com Jul 6, 2008

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Christmas Cookie Ornaments cont.

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 o 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-inch strips
of 1/8-inch-wide ribbon. Thread a ribbon strip through the hole in each cookie
and tie the ends into a bow. 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.

Yield: 40(3-inch) cookies.