Christmas Ornament Recipe
30 Or More Christmas Cookie Decorations
2 cups H-E-B the baker's® scoop all purpose flour'
1 cup Morton's® salt'
1 cup waterfood colors optional
Heat oven to 325 to 350 F. Cover the bottom-sides of the baking sheets with foil and set a
Combine the flour and salt in a large flat bottom mixing bowl. Mix a little water at a tim
e while stirring with a spoon to form a ball of dough. Knead the dough in your heavy duty
mixer with a dough hook for 4 minutes or by hand for 7 to 10 minutes. The dough should hav
e a firm and smooth texture. Add a little water if necessary. Place the dough in a plastic
bag to prevent drying. You can store the dough in the refrigerator for 5 days.
Roll the dough out with a rolling pin on the prepared cookie sheet pans. Roll dough to 1/4
to 1/2 inch thickness. Use the Christmas cookie cutters to cut out the cookies and simply
remove the excess dough from between the cookies. Make a small hole with the end of a str
aw for the hanging ribbon or string.
Bake the cookies 1/4-inch thick for 20 minutes, 1/2 inch thick for 40 minutes or until the
dough is golden brown. Cool completely.
You can use water color or acrylic paints to finish your cookie decorations. Once the pain
t is dry, apply a coat of polyurethane varnish. Best to paint and varnish cookie decoratio
ns on one side, let dry and then paint the other side. You can also glue appliqué d
ecorations on the cookie decorations
No Nutritional Information Available