These ornaments are not only fun to prepare but also make beautiful gifts and decorations for the holidays. If you are not using the cookies right away, store them between waxed paper in an airtight container. If you like, bake half of the dough as plain gingerbread cookies for your goodie tray or freeze half to make gingerbread men later on.
- Portion size 50 servings
- Credits : Canadian Living: Holiday 2012
- 20 red clear candies (such as Jolly Ranchers or Life Savers)
- 20 green clear candies (such as Jolly Ranchers or Life Savers)
- 20 blue clear candies (such as Jolly Ranchers or Life Savers)
- 20 purple clear candies (such as Jolly Ranchers or Life Savers)
- Buttery Gingerbread Dough recipe
- Easy Royal Icing recipe
- paste food colouring (optional)
MethodIn food processor, finely grind each colour of candy separately into powder; set aside in separate bowls.
On lightly floured surface, roll out 1 disc of dough at a time to scant 1/4-inch (5 mm) thickness. Using about 3-inch (8 cm) wide festive cookie cutters, cut out shapes, rerolling and cutting scraps.
Arrange cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Using small plain piping tip, punch hole in top of each cookie.
Cut out centre of each cookie, leaving at least 1/4-inch (5 mm) border. Spoon piles of different coloured crushed candies into centre of each cookie to completely fill cutout. Gently pat down candy until level with cookie; brush off any excess candy.
Bake, 1 sheet at a time, in 325?F (160?C) oven until cookie is firm and candy is melted (do not touch candy), about 12 minutes. Transfer to rack; let cool completely.
Tint icing if desired. Using piping bag fitted with small plain tip, pipe icing into decorative border or design onto each ornament. Let dry, about 25 minutes.
Thread 5-inch (12 cm) piece of yarn, ribbon or raffia through hole at top of ornament; tie ends together.