Posted by sherry on December 01, 2000 at 13:29:35:
In Reply to: ISO posted by Shannon on November 30, 2000 at 22:44:50:
: I need a recipe for Ornaments made out of cookie dough
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Cinnamon Dough Ornaments
Printable version of this recipe
A richly scented ornamental cookie. These would be fabulous decorating a christmas tree, but don't try to eat them!
1 cup ground cinnamon
4 tablespoons white glue
3/4 to 1 cup water
Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours. If desired, decorate with white Royal Icing. Hang with ribbon and enjoy the fragrance!
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Edible Cookie Ornaments
Printable version of this recipe
1/4 cup vanilla frosting
9 ring-shaped butter flavored cookies or any ring- shaped cookies
1 roll (9 count) ring-shaped fruit flavored Life Savers
1 1/2 to 2 yards red string licorice or ribbon
Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.
Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.
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Gingerbread Cookies
Printable version of this recipe
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In the bowl of an electric mixer,, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour. Preheat oven to 350 F. On a floured surface, roll dough 1/8-inch thick. Cut into desired shapes with cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired.
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Stained Glass Window Cookies
Printable version of this recipe
These cookies have open spaces filled
with crushed hard candy (bright colors work best). When baked, the candy melts and the cookie becomes a lovely stained glass window.
2/3 cup butter or margarine
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
40 pieces of colored hard candy
Preheat oven to 350F. Grease cookie sheets. In a large bowl, cream butter and sugar. Stir in vanilla and eggs. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk. On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to ½ inch wide strips and, on a well-buttered baking sheet, form into window frames. Alternately, cut with graduated cookie cutters so that there is a hole in the middle of each cookie. Keeping the colors separate, place candy in plastic bags and crush into small bits. Place crushed candies inside window frames. Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
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Gingerbread People
Printable version of this recipe
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing
Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be
decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.
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The Ultimate Sugar Cookie
Printable version of this recipe
3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
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Christmas Cookies (Christmas Cookie Ornaments)
Makes: About thirty 3 1/2- to 5-inch cookies
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups unsifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Royal Icing (Below)
Food coloring (see Note)
Gold dragées (see Note)
Red and green sanding sugar (see Note)
Confectioners' sugar
Green metallic dust (see Note)
Ribbons and small bells (optional)
1. In medium-size bowl, with electric mixer on medium speed, beat granulated sugar and butter until light and fluffy. Beat in egg and vanilla until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder, and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap in plastic. Refrigerate dough at least 30 minutes, or overnight.
2. When dough has chilled, heat oven to 325 degrees F. Lightly grease 2 baking sheets. Cut dough round in half.
3. Cut 2 pieces of waxed paper the same size as baking sheets. Lightly flour waxed paper; place one sheet on counter, floured side up, then place one half of dough in center and top with other sheet, floured side down. Roll out dough half between paper to 1/8-inch thickness. Remove top piece of waxed paper from dough. Using desired cookie cutters (we used a 3 1/2-inch wreath shape, a 4-inch bell shape, and 5-inch stocking and tree shapes), cut out as many cookies as possible, leaving 1/2 inch between each shape. Remove all trimmings and press together. Invert waxed paper with cookies onto greased baking sheet and peel off waxed paper. Re-roll trimmings between floured waxed paper to cut out more shapes. Repeat with remaining half of cookie dough to fill second baking sheet. If making cookies to use as hanging ornaments, use a toothpick to pierce a small (1/16-inch wide) hole about 1/2 inch from top center of each cookie.
4. Bake cookies 10 to 12 minutes or until just golden at edges. Cool cookies 5 minutes on baking sheets; remove to wire racks; cool completely.
5. To decorate cookies as pictured, prepare Royal Icing. Place 1/2 cup icing in a pastry bag fitted with a small #1 writing tip; place in plastic bag to prevent icing from drying, seal, and set aside. Divide remaining icing among 3 small bowls. Tint icing in one bowl pale yellow using yellow food coloring; tint another green using green food coloring; tint the third bowl of icing red using red food coloring. Beat a few teaspoons water into colored icings until they have the consistency of house paint -- thick but runny. Cover each bowl tightly with plastic wrap until ready to use.
6. To ice and decorate tree cookies, using a pastry brush, paint the front of cookies with a thick coat of green icing (avoid any pierced holes). Then, dip the tip of a small artist's brush in green food coloring and paint curved stripes of dark green on top of icing to create the effect of branches. Place gold drages on points of the trees; set aside to dry.
7. To ice and decorate stocking cookies, using a pastry brush, paint the bottom two-thirds of the front of each cookie with a thick coat of red icing; sprinkle red sanding sugar over iced part of cookies and set aside to dry. When dry, sift confectioners' sugar on top third of cookies to create the effect of white trim on stockings.
8. To ice and decorate bell cookies, using a pastry brush, paint the front of cookies with a thick coat of yellow icing (avoid any pierced holes). While yellow icing is still wet, using icing in pastry bag, top yellow icing with loops and swirls of white icing. Scatter 12 to 14 gold dragées over each bell; set a side to dry.
9. To ice and decorate wreath cookies, using a small artist's brush, cover cookies lightly with green metallic dust. Using icing in pastry bag, pipe random dots of white icing on wreaths; sprinkle dots with green sanding sugar. When icing on cookies is dry, sprinkle lightly with confectioners' sugar to create the effect of snow.
10. To store cookies, arrange in a single layer in airtight container. Do not refrigerate. If cookies are to be displayed only and not eaten, they can be baked and decorated up to one month ahead, though any sprinkling of confectioners' sugar should not be done beforehand. If cookies are going to be displayed and eaten, prepare and store up to a week ahead, displaying for only a few hours before eating.
11. If desired, attach ribbons and bells to hang ornaments from tree.
Royal Icing:
In large bowl, with electric mixer on low speed, beat one 1-pound package confectioners' sugar, 3 large egg whites (if cookies are to be eaten, do not use egg whites; use meringue powder and follow package directions for Royal Icing-see Note), and 1/2 teaspoon cream of tartar until mixed. Increase speed to high and beat until very thick and fluffy -- about 5 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 2 cups.
NOTE: We used Chefmaster's paste food colorings: Forest Green (#7328); Egg Shade (#7326); and Christmas Red (#7374). All food colorings as well as gold drages, green metallic dust, red and green sanding sugar, and meringue powder are available from the New York Cake and Baking Distributor, 56 West 22nd St., New York, NY 10010; (800) 942-2539.
Nutrition information per cookie -- protein: .7 gram; fat: 2 grams; carbohydrate: 8 grams; fiber: 0; sodium: 69 milligrams; cholesterol: 10 milligrams; calories: 56.