ORNAMENT DOUGH
These baked ornaments harden nicely so there is no overnight wait before decorating.
Provided by Darlene Coleman
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
- Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 7785.6 mg, Sugar 0.1 g
CHRISTMAS COOKIE ORNAMENTS
You can make these goodies for the Christmas tree ahead of time! Simply whip up the cookies and store them plain in your freezer. Come Christmas, you can fix homemade frosting and decorate. Then tie on ribbons and hang the shapes on your evergreen. You can also create these treats for eating! If you do, start them from scratch at holiday time and store the cookies in an airtight container. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40(3-inch) cookies.
Number Of Ingredients 16
Steps:
- In a 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-in. thickness. Cut into shapes using cookie cutters 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 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-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow.
Nutrition Facts : Calories 176 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 41mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
DOUGH ORNAMENT RECIPE
Decorative cookies. NOT EDIBLE!
Provided by Phyllis
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
- Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at 325 degrees F (165 degrees C) until hard, about 1 hour. Decorate with paint and varnish to preserve.
Nutrition Facts : Calories 1820 calories, Carbohydrate 381.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 13.5 g, Protein 51.6 g, SaturatedFat 0.8 g, Sodium 93427.4 mg, Sugar 1.4 g
GIANT CHRISTMAS ORNAMENT COOKIE
This very large peanut butter cookie makes a dramatic holiday centerpiece!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Beat sugars, peanut butter, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
- Spread dough in ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Spread frosting on cookie. Decorate with candies. Loop string licorice through ring-shaped hard candy to make hanger for ornament.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 190 mg
WATERCOLOR CHRISTMAS ORNAMENT COOKIES RECIPE
Watercolor sweets are our favorite distraction to drool over on Pinterest and Instagram right now. Using a simple watercolor painting technique, it's easy to brush and splatter these cookies with unique patterns.
Provided by Diana Yen
Yield Makes 3-4 dozen cookies
Number Of Ingredients 7
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
- Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
- Place icing in a wide shallow bowl. Add water by the teaspoon and stir to combine until slightly runny. Dip cookies face down into icing, just enough to cover the front and reach the outer edges, being careful not to completely submerge. Lightly shake cookies to level out icing. Transfer cookies to wire racks to let icing dry completely before decorating, about 3 hours.
- Mix each food coloring with a small amount of water to dilute in separate bowls; the more water you add, the lighter the colors will be. Fill 2 small bowls with clean water.
- Lightly dampen paint brush with water. Working with half of cookies and 1 color, lightly dab a few patches of watercolor "paint" over icing. Dampen brush in clean water. Brush along edges of darker paint to create a watercolor effect with the color fading out gently. For added texture, lightly tap brush over cookie to splatter droplets of color. Transfer cookies to a wire rack to dry as you work. Repeat painting technique with second color on remaining cookies. Let dry.
- Mix lemon extract and luster dust in a small bowl to create gold paint. Using a clean paintbrush, splatter cookies in gold and paint tops of ornaments. Let paint dry completely before storing cookies.
- Cookies can be made 10 days ahead; store in an airtight container at room temperature.
HOMEMADE CHRISTMAS ORNAMENTS
This is a great recipe for making non edible Christmas ornaments. I just made these with my kids and the recipe works great. You will enjoy making these with your loved ones, I did!!
Provided by Bella Rachelle
Categories Dessert
Time 2h20m
Yield 30 ornaments, 30 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees.
- Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
- Roll out with rolling pin until it is about 1/4 in or less thick.
- FYI-depending on the size of the cookie cutter you may get more or less ornaments.
- Use cookie cutters to make individual ornaments.
- Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
- Once dried, paint and design as desired, place ribbon and hang on tree!
Nutrition Facts : Calories 60.7, Fat 0.2, Sodium 3773, Carbohydrate 12.7, Fiber 0.5, Sugar 0.1, Protein 1.7
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- 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 6-10 minutes or until edges are lightly browned.
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