Cookies & Blossoms
Christmas Ornament Cookies
Why deck the halls when you can decorate this Christmas Ornament Cookies recipe? They're chocolate shortbread cookies, flavored with rich HERSHEY'S SPECIAL DARK Cocoa and topped with REESE'S Peanut Butter Cup Miniatures Candy to look like edible ornaments! After you whip up these Christmas Ornament Cookies, we'll walk you through how to make an easy, traditional royal icing, too. You can use it in so many recipes later, too! Get creative with your little ones and add sprinkles to your ornament look-alikes!
Peruse our Holiday Dessert Recipes for more festive and tasty treats to warm up your wintertime kitchen.
Ingredients & Directions
- Yields:
- 18 (2-1/2 inch) cookies
- Prep:
- 1 Hr. 30 Min.
- Bake:
- 18 Min.
- Total:
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
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Assortedfood color
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Assortededible decorations such as HERSHEY'S Chocolate Chips and sprinkles
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9 to 10
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Holiday Chocolate Shortbread Cookies
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1 cupbutter, softened
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1-1/4 cupspowdered sugar
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1 tspvanilla extract
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1/2 cup
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1-3/4 cupsall-purpose flour
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Royal Icing
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2-1/2 cupsvanilla frosting, royal Icing or combination of both
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2-1/4 cupspowdered sugar
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1 Tbspmeringue powder (pasteurized dried egg)
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3 Tbspswarm water
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Additionalwater, 1 teaspoon at a time, if too thick.
READY TO MAKE THIS?
You'll Need
oven
mixing bowl
cookie sheets
measuring cups
rolling pin
2-1/2 inch cookie cutter
wire rack
Step-By-Step Directions
TIP
Bake cookies one day and decorate the next.
Holiday Chocolate Shortbread Cookies:
- Heat oven to 300° F. Beat butter, powdered sugar and vanilla in large bowl until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.
- Roll or pat dough to 1/4 inch thickness on lightly floured surface or between 2 pieces of wax paper. Cut into 2-1/2 inch circles with cookie cutter. Reroll dough scraps, cutting cookies until dough is used. Place cookies on ungreased cookie sheets.
- Bake 15 to 20 minutes or just until firm. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
Royal Icing:
Stir together 2-1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 3 tablespoons warm water. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (To flood tops of cookies with icing, pipe small line of frosting around outside of cookie to form rim. Thin a portion of remaining icing with additional water so that it will flow easily inside rim). Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency.
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Nutrition FactsServings Per Container 18 servingsServing size 1 cookie (74g)Amount per servingCalories340% Daily Value*Total Fat 17g 22%Saturated Fat 10g 50%Trans Fat 0gCholesterol 25mg 8%Sodium 190mg 8%Total Carbohydrates 46g 17%Dietary Fiber 1g 4%Total Sugars 30gIncludes 30g Added Sugar 60%Protein 2gVitamin D 0 0%Calcium 10mg 0%Iron 2mg 10%Potassium 79mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include royal icing or assorted edible decorations.
