No Bake Holiday Cookie Ornaments Recipes

NO BAKE CINNAMON APPLESAUCE ORNAMENTS RECIPE

Steps:

• Combine all ingredients in a large bowl. Use a spatula and make sure all the cinnamon is absorbed into the applesauce.
• Gather the dough with your hands. Knead it several times, pressing the dough firmly into a ball. It will be about the size of a softball.
• Sprinkle some cinnamon on a cutting board or other smooth surface. Flatten the ball into a disc with your hands. Using a rolling pin, begin to roll out the dough. Turn the dough several times while rolling, adding more cinnamon to prevent sticking.
• Roll until the dough is about 1/4 inch thick and cut out the shapes using cookie cutters.
• Gather the leftover dough after the first cutting and again knead it several times, pressing it firmly into a ball. Repeat the rolling process.
• Repeat until all the dough is used.
• Lay the ornaments on a cookie sheet covered with wax or parchment paper. Using a skewer or small straw, make a hole in the top of each ornament.
• Ornaments should dry in 24 to 48 hours. It helps to turn them occasionally so they dry evenly.
• String with a piece of twine or ribbon to hang.

NO-BAKE HOLIDAY COOKIE ORNAMENTS

Steps:

• Line cookie sheet with waxed paper or cooking parchment paper. Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut each in fourths.
• Making a loop for ornament using string licorice, and attach to back side of cookie, securing under fruit snack as you wrap fruit snack around cookie. Decorate with sugar, or cut pieces from remaining fruit snack to decorate. Place on cookie sheet.

HOLIDAY COOKIE ORNAMENTS

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
• On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
• Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
• Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.