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Cookie press decorations




Source of Recipe


Unknown
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.
GLAZES
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:
BEFORE BAKING. . .
One egg white diluted with 1 tablespoon water, One egg yolk mixed with 1 tablespoon water Milk or cream
AFTER BAKING.
A confectioners sugar glaze may be used.
3/4 cup confectioners' sugar
1 tablespoon hot liquid (more if necessary)
1 square (1 oz.) melted chocolate (for chocolate glaze)
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 tinted 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 tinted frosting put through leaf tip of decorator.
Silver ball candies and citron make excellent mistletoe decorations.