Christmas Ornament Cookies Country Living Recipe

Christmas Ornament Cookies Country Living recipe and other christmas cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

1/2 c (1 stick) butter, softened
1/4 c Vegetable shortening
1 1/3 c Sugar
2 lg Eggs
3 1/2 c Unsifted all purpose flour
1/2 ts Baking powder
1/2 ts Salt
Royal Icing recipe follows Food coloring (see Note)
1. In large bowl, with electric mi er on medium
speed, beat butter and shortening until well blended add sugar and beat until light. Add eggs, one at a time, beating well after each addition. 2. In medium size bowl, combine flour, baking powder,
and salt. With mi er on low speed, add half of flour mi ture to butter mi ture and beat until soft dough forms. Shape dough into 3 equal balls wrap and refrigerate at least 30 minutes. 3. To cut and bake cookies: Heat oven to 350F.
Lightly grease 2 baking sheets. Cut 2 pieces of wa ed paper the same size as the baking sheets. Lightly flour wa ed paper and roll out one ball of dough between paper to 1/8 inch thickness. Remove top piece of wa ed paper. Using our 7 inch bauble shaped cookie cutter, cut out as many baubles from dough as possible, leaving 1/2 inch between each shape. Remove all trimmings and press together. Invert wa ed paper with baubles onto greased baking sheet and peel off wa ed paper. Reroll trimmings between wa ed paper and repeat cutting and inverting baubles to fill second baking sheet. If making cookies for ornaments, use a toothpick tp pierce a small hole about 1/2 inch from top of each cookie. 4. Bake cookies 8 to 10 minutes or until golden.
Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating. Repeat rolling, cutting, and baking with remaining balls of dough and trimmings. 5. To decorate cookies as pictured in the magazine
(plaid), prepare Royal Icing. Divide icing in half, placing one half in a medium size bowl. Divide remaining half of icing among 3 small bowls or cups. Tint icing in medium size bowl pale yellow with yellow food coloring (see Note). Mi one small bowl of icing with burgundy food coloring, another with teal food coloring, and the last bowl with violet food coloring. Spoon icings (e cept yellow) into separate small pastry bags fitted with small (1) writing tips. With pastry brush, paint the front of each cookie with a think coat of the yellow icing, being sure not to cover pierced hole let dry and paint again. When yellow icing has dried, pipe decorateive lines, dots and curls on front of cookies using other colored icings. To store cookies, place them in a single layer in airtight containers. ROYAL ICING: In large bowl, with electric mi er on low speed, beat two 1 lb packages confectioners' sugar, 6 large egg whites (if cookies will be eaten, use meringue powder and follw package instructions for Royal Icing: see Note), and 1 teaspoon cream of tartar until mi ed. Increase speed to high, beat until very thick and fluffy about 6 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 4 cups. Note: We used Wilton's Egg Yellow, Burgundy, Teal and Grape Violet food coloring and meringue powder, which can be purchased wherever cake decorating supplies are sold or by calling Wilton Industries at (800) 772 7771. Country Living/November/1994 Scanned and amp edited by Di Pahl and amp and lt gg and gt

Christmas Ornament Cookies Country Living recipe and other christmas cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-02-22