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Edible Christmas Decorations

Here are some fun ideas … from simple to fancy … for making edible Christmas decorations for the holiday season.

Simple Edible Christmas Wreath

For an edible Christmas wreath, use a rice crispy treat recipe -- only substitute corn flakes. I use green food coloring and form it in the shape of a wreath. I add Red Hots candy for berries, and a red fruit roll for a bow. This can be sliced into individual servings.

Chocolate Chip Cookie Ornaments

Make up a batch of your favorite chocolate chip cookies. You could double the recipe if you want to give some as gifts. When you remove them from the oven and while they are still soft, make a small hole at the top of each cookie. Place the hole just past the half way mark to ensure the cookie doesn’t break under its own weight. When cool, thread a pretty satin ribbon through and hang the biscuit on the tree.

Lollipop Garland

Colourful lollipops wrapped in cellophane look great hanging from a tree. Sew a loop of twine into the top so that they hang freely.

Edible Christmas Trees

You'll need:Sugar Ice cream cone, Green Icing, Mini M&Ms & other little candies, Popsicle sticks (so children can spread their icing on their ice cream cones.)
Give children the ice cream cone and a small blob of icing, show the children how you put the icing on your cone to make an evergreen tree, once all students are done give each one a few decorations to put on their trees. When all students have finished you could sing a few Christmas Carols and then enjoy eating the treats.

Pretzel Garland

1 1/2 sticks unsalted butter, softened
3/4 cup sugar
1 large egg
2 tablespoons cocoa
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons milk
1 egg yolk, lightly beaten
Colored or plain sugar, for garnish
With a mixer or hand blender, cream the sugar and butter until fluffy. Beat in the egg, cocoa, and vanilla. Beat until blended. Slowly add the flour and salt, beating at low speed. Blend in the milk until dough comes away from the side of the bowl. If the mixture is too dry, add a few more drops of milk. Form dough into two logs, wrap in plastic wrap, and chill for at least an hour. When ready to bake, preheat oven to 350 degrees and lightly grease two baking sheets. Cut one log into 24 slices. Working on a lightly floured surface, roll each slice into a rope about 7 inches long, and form the rope into a pretzel on a baking sheet. Brush each pretzel with egg yolk and sprinkle with colored or plain sugar. Bake 8-10 minutes or until the cookies just start to brown at the edges. Allow cookies to cool completely on wire racks before stringing them on ribbon for a garland. (If you tie each pretzel to the ribbon, it will keep them from bunching up.)

Candy Cane Cookie Ornaments

1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes or hard peppermint candies
1/2 cup (1 stick) salted butter or margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring
Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside. In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.) For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart. Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely. Store in a tightly covered container, separating the layers with sheets of waxed paper.


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