Fruit, Candy and Nut Decorations
Before the cookies are baked, place whole nutmeats, candies, raisins, currants, candied fruit peel or slices of candied fruits in attractive and colorful arrangements on the cookies. Finely chopped nuts or colored sugars add a pleasing touch. If the dough is not moist enough to hold the decoration, put a drop of water, honey, syrup, or a little egg white where the decoration is to be placed.
Cookies may be glazed (given a shiny appearance) before or after baking. Simply brush the cookies with a thin layer of one of the following:
- One egg white diluted with 1 tablespoon water
- One egg yolk mixed with 1 tablespoon water
- Milk or cream
A confectioners sugar glaze may be used:
Mix 3/4 cup confectioners sugar with 1 tablespoon hot liquid (more if necessary). For chocolate glaze add 1 square (1 ounce) melted chocolate.
Decorating with decorator tips (tubes)
Cookies formed with a cookie press can be made extra eye-appealing and tasty by decorating them with colorful rosettes, petals, ribbons, etc. The cake decorating section of your local discount store has a variety of tips and decorator bags. Open face sandwiches, salads, desserts, etc. can also be attractively decorated by filling the decorator bad with cream cheese softened to the consistency of frosting.
Christmas or Holiday Suggestions
- Frost cookies with butter frosting.
- Poinsettias can be made by cutting red candied cherries into 5 pieces to be used as petals, and citron into thin wedges for leaves.
- Frostings may be tined by adding a drop or two of food coloring.
- Red cinnamon candies may be used for holly berries and the leaves and stems made by cutting citron or angelique into desired shapes. Or make leaves of green tined frosting put though leave tip of decorator.
- Silver ball candies and citron make excellent mistletoe decorations.