Stained Glass Wreath CookiesIngredients
- 1 (16-ounce) tube sugar cookie dough
- 1 bag assorted round hard candies (recommended: Lifesavers)
- 1 small tube white decorating icing
- 1 package silver dragees
- 24 (8-inch) long pieces string or ribbon
Directions
Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
Bake in oven 8 to 10 minutes.
Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
Repeat with remaining cookies.
You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.
Gingerbread Cookies with Royal IcingIngredients
Gingerbread cookies:
- 1 package sugar cookie mix
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup melted butter
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
- Royal Icing
- 2 large egg whites or 5 tablespoons meringue powder
- 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- Food coloring, if desired
For Gingerbread Cookies:
Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
For Royal Icing:
With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
Pecan-Caramel Spiders
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