Honey and Spice Ornaments
Honey and ground cinnamon add cozy flavor to a classic roll-out cookie dough.
- 3 cups sifted all-purpose flour
- 5 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 1/2 cup honey
- 1 recipe Royal Icing (SEE NOTES)
- Gold and white crystal sugar
- White sprinkles
1. Whisk together the flour, cinnamon, salt, and baking soda; set aside.
2. In an electric mixer beat the butter and sugar until fluffy, 3 min. Beat in the egg, vanilla, and honey. Halve dough, wrap in plastic wrap and chill 2 hr.
3. Heat oven to 350 degrees F. Line baking sheets with parchment.
4. On a lightly floured surface roll dough to just under inch thickness. Using 2- to 3-inch ornament cutters, cut shapes. Transfer to baking sheets and bake until cookies are just done, 7 to 9 min. While cookies are hot use a bamboo skewer to make holes in the top of each ornament for hanging. Cool on pans.
5. Fit a pastry bag with a #3 plain tip and fill with Royal Icing. Decorate cookies with icing, crystal sugar and sprinkles. Allow icing to set before storing. Keep in an airtight container for up to 3 days. Makes about 5 dozen cookies.
- In a mixing bowl combine 4 tbsp meringue powder or powdered egg whites, 4 cups confectioners' sugar, and 1/2 cup water. Mix on low speed, scraping sides and bottom of bowl as necessary, until icing is smooth and glossy, about 5 min. Thin icing by adding more water 1 tablespoon at a time to create desired consistency. For flooding (piping icing into a smooth surface on the cookies), it should be just thicker than honey; if you're piping designs, borders, or stripes, the icing should be thick enough to hold its shape. Use immediately or store in an airtight container in the refrigerator for up to 4 days. Stir before using. Makes 2 1/2 cups.