Edible Ornaments Recipes

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, stir together 2 cups of the Bisquick mix, the powdered sugar, butter, egg and vanilla until soft dough forms. Sprinkle remaining 1 cup Bisquick mix on work surface. Place dough on surface; knead Bisquick mix into dough.
• Roll dough to 1/4-inch thickness. Cut with 2-inch star- and stocking-shaped cookie cutters (or desired size and shape Christmas cookie cutters). On cookie sheet, place cutouts about 2 inches apart. With straw, cut out small hole in top of each cookie.
• Bake 12 to 15 minutes or until golden brown. Cool completely on cookie sheet.
• Decorate cookies with icing, if desired. String ribbon through holes in cookies and tie for hanging.

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

Steps:

• In a large bowl whisk together sugar, meringue powder and water. Using the icing as "glue," create a circle with candy to create a wreath. Decorate as you like with the candies. Allow to dry. When ready add a ribbon to each ornament.

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, cream cheese, and sugar with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the sides of the bowl as needed to beat evenly.
• Add the eggs, egg yolk, and vanilla and mix well, scraping down the sides of the bowl.
• Add the salt, then sift in the flour, baking powder, and cream of tartar and fold with a rubber spatula to incorporate.
• Divide the dough into 2 portions and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake, preheat the oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll each piece out into a 10-inch (25 cm) round about ¼-inch (½ cm) thick, then trim the edges so you have an 8 x 10-inch (20 x 25 cm) square. Transfer the dough squares to the prepared baking sheets.
• Working with one dough square at a time, dip a holiday cookie cutter in flour and press into the dough. Repeat with the other 4 cookie cutter shapes, evenly spacing the cutouts. Remove the cookie cutters, then use a sharp paring knife to make cuts outside of each shape, forming a puzzle-like pattern from each corner.
• Using an icing tip, cut out an ornament hole from the top of each cookie shape and all of the puzzle pieces. Separate all of the shapes, spacing evenly. Refrigerate for at least 30 minutes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Let cool completely on a wire rack before decorating.
• Decorate the cookies as desired then allow the icing to set completely. Thread a piece of twine through each ornament hole and tie to secure.
• Enjoy!