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.
Prepare Holiday Chocolate Shortbread Cookies and choice of frosting. Divide and tint frostings, if desired.
Bake cookies one day and decorate the next.
Pipe design or spread frosting on tops of cookies. Immediately decorate with desired toppings and design. Allow frosting to set.
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.
Holiday Chocolate Shortbread Cookies:
Stir together 2-1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 3 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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include royal icing or assorted edible decorations.