Candy Ornaments Recipes

STAINED-GLASS ORNAMENTS

Steps:

• 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
• 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
• 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
• 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
• 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
• 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.

HARD CANDY ORNAMENTS

Steps:

• Preheat oven to 350 degrees F.
• Place desired shaped cookie cutters onto a cookie tray lined with parchment paper. Spray the inside of the cutters with a nonstick spray. Place 3 to 8 hard candies (it varies with cutter sizes) inside the cookie cutter. Place a small cake decorating tip inside the cutters. This will allow you to have a hole for your ribbon when decorating.
• Place in oven for 6 minutes. Allow to cool. When cooled, crack the overflowing candy around the cutter. Being very gentle, pop out the candy. Place ribbons in holes and decorate.