Red Velvet Cookie Ornaments and the start of my annual 24 Days Of Christmas Cookies Recipes!!❤️❄️ I'm still obsessed with the ornament shape and this one-bowl recipe that I've shared last years! Have you made them yet?😍🎄
Preheat oven to 400°F.
1. In the bowl of stand mixer fitted with the paddle attachment, mix the butter and sugar on low speed. Add egg, red gel, vanilla, cocoa, and melted chocolate. Once all combined, add flour, baking powder and salt, continue mixing on low speed until the dough forms a ball. Transfer the dough onto the lightly floured parchment paper, cover with another sheet of parchment, and roll into 1/4 inch sheet, then refrigerate for 30 minutes. Cut out 3 - 3.5" snowflakes with the cookie cutter and shape lightly pressing on back of the silicone mold. Bake on middle rack for 8-10 minutes, allow to cool to room temperature before removing the "half ornaments" from the mold.
2. To make the royal icing: in the bowl of stand mixer fitted with the whisk attachment, combine powdered sugar and meringue powder; mix on low speed, add water, vanilla and mix on low speed until combined. Then, increase the speed to medium, allowing the icing to whip for 8 minutes. To make a thinner consistency: add 1/2 tsp of water at time.
3. Decorate your cooled red velvet half-spheres as desired and allow it to fully set/dry. Adhere the two half ornament spheres with a bit of royal icing and fully dry before attaching the gilded mini reese's with a bit of icing.
