-
1
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
-
2
Beat at low speed, scraping bowl often, until creamy.
-
3
Add flour and baking soda; beat until well mixed.
-
4
Divide dough in half; wrap each half in plastic food wrap.
-
5
Refrigerate until firm (at least 2 hours).
-
6
Heat oven to 375F.
-
7
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
-
8
Cut with 4-inch cookie cutter.
-
9
Place 2 inches apart onto ungreased cookie sheets.
-
10
Sprinkle with decorator sugars, if desired.
-
11
Bake for 6 to 10 minutes or until edges are lightly browned.
-
12
While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments.
-
13
Cool completely.
-
14
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
-
15
Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
-
16
Tint frosting with food color, if desired.
-
17
Frost and fill cooled cookies as desired.
-
18
Variations: Stained Glass Ornament Cookies: Omit frosting.
-
19
Cut out cookies as directed.
-
20
Cut shapes in center of each cookie with small cookie cutter.
-
21
Place cookies 2 inches apart onto aluminum foil-lined cookie sheets.
-
22
Fill cut-out centers with enough finely crushed fruit-flavored hard candies to evenly fill holes.
-
23
(To crush candy, separate candy by color; place in plastic food bags.
-
24
Crush candy.)
-
25
Bake for 6 to 10 minutes or until edges are lightly browned and candy is melted.
-
26
Cool completely before removing from cookie sheets.
-
27
(Bake small cut-outs for 4 to 6 minutes or until edges are lightly browned.)
-
28
Sandwich Ornament Cookies: Omit frosting.
-
29
Cut out cookies as directed.
-
30
Cut shapes in center of half of cookies with small cookie cutter.
-
31
Bake for 6 to 10 minutes or until edges are lightly browned.
-
32
Cool completely.
-
33
Spread bottom of each cookie without cut-out with 1 teaspoon preserves.
-
34
Top with cookie with cut-out; press down lightly.
-
35
Sprinkle with powdered sugar, if desired.
-
36
(Bake small cut-outs for 4 to 6 minutes or until edges are lightly browned.)
