How to Make Ornament Decorated Sugar Cookies

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I love decorating ornament cookies because the possibilities are endless. Bring on the loops, swirls, and polka dots! This is our 2nd video in the 12 Days of.

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Instructions. Divide Royal Icing among 3 bowls: 3 cups (540 grams) in the first, 1½ cups (270 grams) in the second, and 1½ cups (270 grams) in the third. Cover bowls with a damp paper towel or kitchen towel to keep icing from drying out. To the first bowl (3 cups [540 grams]), add water, 1 teaspoon (5 grams) at a time, until border.

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Step Five: Next divide the cookie dough in half. Roll out on a floured surface to get around 1/8″ thick. Then use Christmas cookie cutters and make your shaped cookie dough. Step Six: Place the dough on a prepared baking pan and bake as directed, then allow to cool fully.

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Use a medium stiff consistency light brown icing and decorate the Christmas ornament cap, (step 1). Use a zigzag, back and forth motion to pipe a line of light brown icing across, (steps 2-5). And then make a loop, (steps 6-8). Allow light brown icing to dry for 3-4 hours.

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These ornament cookies are really easy to make and the wet-on-wet design makes them look more complicated than they are!__VIDEO DETAILS Icing colors:Red: su.

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Instructions. Cream butter and sugar until fluffy (about 5 mins) with a stand mixer. Add vanilla extract and eggs then mix well. Combine flour, baking powder, and salt together in a separate bowl. Gradually add flour to the butter mixture, mix well together. Divide dough into 2 sections.

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1. Heat oven to 350°F. Place cookies 2 inches apart on ungreased large cookie sheets. 2. Bake 10 to 14 minutes or until edges are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling rack to cool completely. 3. Using photo as a guide, pipe cookie icing onto cookie tops.

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Decorate Cookies: Place 1/2 cup Cookie Glaze in a medium bowl; set aside. Divide remaining glaze among 2 small bowls. Stir desired food coloring gel into 1 bowl of Cookie Glaze, adding until a deep shade is reached. Stir a smaller amount of the same food coloring gel to second bowl, adding until a lighter shade is reached.

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Step 1. To make the cookie dough, place softened butter in the bowl of a stand mixer and mix at medium-high speed until smooth. Add almond flour (photo 1) and mix. Step 2. Add icing (powdered) sugar, ground allspice, salt, flour, and egg, and mix at low speed until the dough becomes homogeneous (photo 2).

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How to Make Ornament Cookies. In a large bowl, whisk together the butter and sugar until the mixture turns light and fluffy. Blend in the vanilla and egg until the ingredients meld harmoniously, taking care to scrape down the sides of the bowl as needed. Gradually add the flour and a pinch of salt, continuing to blend until the mixture just.

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On low speed, mix into the butter and sugar until well incorporated. Divide the dough into two portions, wrap each portion completely in plastic wrap and store in the fridge for 2 hours. When ready to bake, remove dough from fridge and let sit at room temperature for a few minutes. Preheat oven to 350 degrees.

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Decorate Ornament Cookies. Melt the White Chocolate Candy Wafers in a microwave for 30 seconds. Stir and repeat for an additional 30 seconds. Stir until smooth. If additional time is needed, add 15 seconds and stir. Carefully dip half of the sandwich cookie into the melted white chocolate, then sprinkle with Holiday Sprinkles.

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1. Preheat oven to 350 degrees and line pans with parchment paper. 2. Whisk flour, baking soda and salt together in a bowl and set aside. 3. In a stand mixer, beat butter, Crisco shortening and sugar together for 2 minutes. Add egg, rum extract, vanilla extract and sour cream and beat until combined. 4.

How to Make Ornament Decorated Sugar Cookies

Prepare dough and icing according to the recipes. Cut out circle cookies. Before baking, make a hole at the top of the circle with a drinking straw. Bake and let cool. Divide and color frosting with preferred colors and prepare decorating bags with tips and couplers. Fill the bags with the icing and close tightly with rubber bands.

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Separate out the royal icing into as many colors as you want to decorate with and put into piping bags. Outline the Christmas ornament in one color. Immediately flood the cookie with the same color. Wait 2 to 3 hours and add any decorations on top using other colors. Let dry for 12 hours.

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Instructions. Line a large baking sheet with wax or parchment paper. Set aside. In separate microwave safe bowls, melt the white almond bark and chocolate almond bark according to the package directions: 1 minute at full power, stir and then 30 seconds more until you have reached the desired melted consistency.