Christmas Ornament Cookies

Christmas Ornament Cookies

Why deck the halls when you can decorate chocolate shortbread cookies with REESE'S Peanut Butter Cup Miniatures? It's the Christmas ornament cookie recipe you've always wanted, and the one you'll be pulling out year after year.

  • PRINT

SKILL LEVEL : expertPREP TIME : 60  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • HOLIDAY CHOCOLATE SHORTBREAD COOKIES (recipe follows below directions)
  • 2-1/2 cups cups vanilla frosting, ROYAL ICING (recipe follows) or combination of both
  • Assorted food colors
  • Assorted edible decorations such as HERSHEY'S Kitchens Chips and sprinkles
  • 9 to 10 REESE'S Peanut Butter Cups Minis

Directions

  • 1. Prepare HOLIDAY CHOCOLATE SHORTBREAD COOKIES and choice of frosting. Divide and tint frostings, if desired.
  • 2. Pipe design or spread frosting on tops of cookies. Immediately decorate with desired toppings and design. Allow frosting to set.
  • 3. Meanwhile, vertically cut mini peanut butter cups into halves; set aside. Place dab of frosting at top of cookie ; position peanut butter cup half in place to form hook holder for "ornament". Hold in place until firm and candy stays in place. Makes about 18 (2-1/2 inch) ornament cookies.
  • HOLIDAY CHOCOLATE SHORTBREAD COOKIES
  • 1 cup (2 sticks) butter, softened
  • 1-1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1-3/4 cups all-purpose flour
  • 1. 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.
  • 2. 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.
  • 3. Bake 15 to 20 minutes or just until firm. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. Makes about 18 (2-1/2 inch) cookies.
  • ROYAL ICING: Stir together 2-1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 2 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. 1 cup icing.

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