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  • 12 Days of Cookies
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    Food Network's 12 Days of Cookies presents Show Us Your Cookies, a gallery showcasing our favorite holiday cookie recipes submitted by you.
  • Chocolate Peppermint Marshmallows foodgawker
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    Chocolate Dipped Peppermint Marshmallows are a sweet, easy dessert to bring to any Christmas party!
  • On The Menu Holiday Cookies
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    Get in the holiday spirit: we have the easy, Instagram-worthy cookie recipe to help usher in the first days of winter. We teamed up with Caitlin and Manda, the girls behind food blog The Merrythought, to learn how to make the cutest, most seasonally appropriate snowflake cookies we could dream up. Photos by The Merrythought Sugar Cookies Yield: approximately 4 dozen (will vary depending on cookie size) Needed: -1/2 cup (1 stick) unsalted butter, room temperature -1 cup sugar - 2 eggs -1/2 teaspoon baking soda -1/4 teaspoon salt -1/8 teaspoon nutmeg -1/2 teaspoon vanilla extract -1/2 cup sour cream -2 1/2 cups flour Royal Icing Needed: -2 egg whites (or use 2 tablespoons of meringue powder) -1/2 tsp vanilla -3 1/2 - 4 cups powdered sugar -water You’ll also need: -plastic wrap -small bowls -pastry bags with small round tips -spoon -toothpicks -food coloring (gel icing colors work best), optional -sprinkles, optional For the cookies: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs, beating well. Mix in the baking soda, salt, nutmeg and vanilla and stir until combined. Alternately add the sour cream and flour until mixed in. Cover and chill dough, at least one hour or overnight. Preheat oven to 350ºF. Line baking sheets with parchment paper. On a floured surface, roll out dough to about 1/4 inch thickness (you will need to do this in sections, unless you have a huge surface to roll on!). Cut out dough with cookie cutters and place on prepared cookie sheets. Bake 7-9 minutes, just until the cookies are cooked through – but not browned. Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Frost and decorate as desired. Icing the cookies: In the bowl of an electric mixer, beat the egg whites and vanilla until foamy. Add in the powdered sugar and beat on low speed until combined and smooth, then on medium speed another 5-7 minutes. (If using meringue powder, beat together meringue powder, 5 tablespoons of water, and powdered sugar until icing forms stiff, glossy peaks, about 5-7 minutes). To start with, you’ll want the frosting to be thick enough to pipe a border around the edge of the cookies. If it’s too thick to pipe, add a little bit of water to thin it out. Remove about 1/2 cup of icing from the bowl, divide it into two small bowls (or more if you’re using additional food coloring; you’ll want one bowl for each color). Cover your large bowl of icing with plastic wrap to keep it from hardening. You’ll always want to keep any icing that you’re not using covered as it hardens when exposed to air. Tint the icing as desired, (start with a very small amount, because it’s easier to add more). We kept one white and did the other light blue. Place the icing in pastry bags fitted with small round tips and pipe borders around edge of cookies. While you wait for the icing to harden on the cookies you just edged, thin out the remaining frosting. Add water, a teaspoon or two at a time to thin out. You’ll want it to be thin enough that when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before smoothing into the icing in the bowl. Keep adding water until it reaches the right consistency. (If it becomes too thin, add more powdered sugar to thicken it.) Divide icing into smaller bowls, one for each icing color like you did earlier. Add coloring. Spoon a small amount of icing on the center of the cookies. It should very slowly spread, but you’ll probably need to help it along using a toothpick. (It should not be so thin that it runs off the edges; that means your icing is too thin, and you should add more powdered sugar). Allow icing to harden. This can take up to 8 hours; cookies can be left out, uncovered while they set. If adding sprinkles, let the icing sit for about 15-25 minutes, then add sprinkles (if you add it too soon, they may just sink into the icing). Or you can dust cookies with powdered sugar once the icing has completely hardened. Store cookies i
  • A Grove of Christmas Tree Cookies
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    Oh what fun you and your loved ones will have decorating your own edible Christmas tree this year! Cut out the tree shape using the Wilton 4-Pc. Copper Plated Cookie Cutters Gift Set.
  • Our Best Christmas Candy
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    These gorgeous Christmas candies are perfect to give as party favors or special holiday candy gifts. Whether you prefer light-as-air truffles, hard candy, over-the-top fudge, chewy caramels, or sweet gumdrops, this is your one-stop shop for candy recipes.

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