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.
- Prep time 1 hour
- Total time 3 hours
In food processor, pulse each colour of candy separately until finely ground. Set aside separately.
Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch thickness. Using about 3-inch festive cookie cutters, cut out shapes, rerolling scraps as necessary.
Arrange, 1 inch apart, on parchment paper–lined rimless 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 border. Spoon different-colour ground candies into centre of each cookie to fill cutout. Gently pat down candy until level with cookies; brush off any excess. Bake, 1 sheet at a time, in 325°F oven until cookies are firm and candies are melted (do not touch candy), about 12 minutes. Let cool on pans for 15 minutes; transfer directly to racks to cool completely.
In bowl, beat egg whites until foamy, 30 to 60 seconds; beat in icing sugar, 1 cup at a time, until stiff and glossy, about 4 minutes.
Using food colouring, tint icing to desired shade (if using). Spoon icing into piping bag fitted with small plain tip; pipe icing into decorative border or design on each ornament. Let stand until dry, about 25 minutes. Thread 5-inch piece of yarn, ribbon or raffia through hole at top of each ornament; tie ends together.
Makes about 50 cookies.
GET THE RECIPE: Buttery Gingerbread Dough