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Iced Holiday Ornament Cookies

 Iced Holiday Ornament Cookies
It wouldn't be Christmas without these sugar cookies, but cut out in different shapes for any holiday theme. Best of all, you can bake and decorating them a week before using and store in a plastic container...make sure the icing is dry before you stack and store them.—Lea Reiter, Thousand Oaks, California
48 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + standing

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 3 tablespoons orange liqueur or orange juice
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 1/4 cup water
  • 1/4 cup orange liqueur or additional water
  • 4 teaspoons meringue powder
  • Food coloring of your choice
  • Ribbon, optional

Directions

  • 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 wrap and refrigerate
  • for 1 hour.
  • 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.

2 of 2

Iced Holiday Ornament Cookies (continued)

Directions (continued)

  • 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 at 350° for 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 for 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.
  • Yield: 4 dozen.
Editor’s Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
Nutritional Facts: 1 cookie equals 95 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 50 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.