Holiday cookies that are so versatile you’ll
want to make several batches.
Ornament
Cookies
- Cookie Ingredients:
- 1 1/4 cups powdered sugar
1 cup butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars, if desired
-
- Frosting Ingredients:
- 2 cups powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Food color, if desired
- Combine 1 1/4 cups powdered
sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
Beat at low speed, scraping bowl often, until creamy. Add flour
and baking soda; beat until well mixed. Divide dough in half;
wrap each half in plastic food wrap. Refrigerate until firm (at
least 2 hours).
- Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time
(keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
Cut with 4-inch cookie cutter. Place 2 inches apart onto ungreased
cookie sheets. Sprinkle with decorator sugars, if desired. Bake
for 6 to 10 minutes or until edges are lightly browned. While
cookies are still warm, use toothpick or straw to make holes
for ribbons to hang cookies as ornaments. Cool completely.
- Combine 2 cups powdered
sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl. Beat
at low speed, scraping bowl often and adding enough milk for
desired frosting consistency. Tint frosting with food color,
if desired. Frost and fill cooled cookies as desired.
Makes 1 1/2 dozen cookies.
Stained Glass Ornament
Cookies: Omit frosting.
Cut out cookies as directed. Cut shapes in center of each cookie
with small cookie cutter. Place cookies 2 inches apart onto aluminum
foil-lined cookie sheets. Fill cut-out centers with enough finely
crushed fruit-flavored hard candies to evenly fill holes. (To
crush candy, separate candy by color; place in plastic food bags.
Crush candy.) Bake for 6 to 10 minutes or until edges are lightly
browned and candy is melted. Cool completely before removing
from cookie sheets. (Bake small cut-outs for 4 to 6 minutes or
until edges are lightly browned.)
Sandwich Ornament Cookies:
Omit frosting.
Cut out cookies as directed. Cut shapes in center of half of
cookies with small cookie cutter. Bake for 6 to 10 minutes or
until edges are lightly browned. Cool completely. Spread bottom
of each cookie without cut-out with 1 teaspoon preserves. Top
with cookie with cut-out; press down lightly. Sprinkle with powdered
sugar, if desired. (Bake small cut-outs for 4 to 6 minutes or
until edges are lightly browned.)
Nutrition Facts (1 cookie):
Calories: 250, Fat: 13g, Cholesterol: 45mg, Sodium: 180mg, Carbohydrates:
30g, Dietary Fiber: 0g, Protein: 2g
