Christmas Tree Cookie Balls Recipes

CHRISTMAS TREE COOKIE STACK

Steps:

• Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
• Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
• Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
• Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
• Dust the finished tree with confectioners' sugar.

CHRISTMAS COOKIE ORNAMENTS

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.

CHRISTMAS TREE COOKIES

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

ORNAMENT DOUGH

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.

CHRISTMAS TREE COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 10 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Shape remaining cream cheese mixture into 2 cubes. Add to baking sheet. Freeze 15 minutes.
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each cube-shaped cookie ball into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir green food coloring into remaining chocolate. Dip each of the remaining cookie balls into the tinted chocolate; return to baking sheet. Top immediately with sprinkles. Refrigerate 15 minutes or until chocolate is firm.
• Decorate cube-shaped pieces with red decorating gel to resemble presents. Arrange green cookie balls on a platter to resemble a Christmas tree. Add pretzel piece for the trunk. Place cookie ball presents under the tree.

COOKIE BALL CHRISTMAS LIGHTS

Steps:

• Grind the cookies in a food processor, then add the cream cheese and pulse until the mixture comes together. Transfer to a bowl, cover and chill until firm, at least 30 minutes.
• Scoop the cookie mixture into 36 balls; form each into a bulb shape with your hands. Place on a parchment-lined baking sheet and freeze 10 minutes.
• Melt the red candy melts in the microwave as the label directs. Remove 9 cookie bulbs from the freezer and insert a toothpick or skewer into the wide ends. Fill a small bowl with red sugar.
• Dip a bulb in the red candy melts, leaving just a small circle around the toothpick uncovered. Let the excess drip off.
• Working quickly, sprinkle red sugar over the whole bulb. Set on a clean parchment-lined baking sheet. Coat the other 8 bulbs with red candy melts and red sugar.
• Repeat with the other colors, making 9 bulbs in each color. Let all the bulbs set at room temperature for at least 20 minutes, then remove the toothpicks.
• Unwrap the Tootsie Rolls; cut them in half crosswise. Use a paring knife to create ridges in each piece to look like the base of a bulb.
• Using some melted candy melts, attach a Tootsie Roll half to the uncovered end of each bulb. Let dry for about 10 minutes.
• Brush the Tootsie Rolls with silver luster dust. Attach the bulbs to licorice laces with more melted candy melts, if desired.

CHRISTMAS TREE COOKIE BALL POPS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.