Cookie Hacks

The crew at The Kitchen offer up some easy ways to create holiday cheer in your kitchen.

Cookies iced with Geoffrey Zakarian's Christmas Wreath Icing are seen on the set of Food Network's The Kitchen, Season 8.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Christmas Wreath Icing:
Ice a plain sugar cookie with white icing. With a piping bag, pipe 8 to 10 dots of green icing around the edge of the cookie. Using a toothpick, draw a circle connecting the dots, pulling the green in a circular motion to create a wreath. Add small red cinnamon candies to finish.

Cookie Cutter Fudge:
Lay out cookie cutters on a parchment-lined baking sheet and spray the cookie cutters with cooking spray. Then, pour warm fudge batter into the cutters. While the fudge is still warm, decorate with the colorful candy of your choice. Refrigerate the baking sheet until the fudge has hardened, at least for a couple of hours or overnight. You can punch the shapes out of the cutters or leave them in to give the whole thing as a gift!

Stained Glass Cookies:
Crush up hard candies (we used blue on the show, but you can use any color) in ziptop bags using a rolling pin. Roll out your favorite sugar cookie dough on a floured surface. Using 2 cookie cutters--one large and one small--first cut out the larger shapes, then cut out the smaller shapes within the larger shapes (the smaller shapes are for your stained glass window!). On the show, we used large and small stars of David for Hanukkah, but use whatever shapes you'd like.

Transfer the cookies, with their middles cut out, to a parchment-lined baking sheet sprayed with cooking spray. Drop about 1/2 teaspoon of the crushed hard candies into the hole in each cookie's center. Bake according to your recipe instructions. Cool for at least 5 minutes, then remove from the sheet with the back end of a metal spatula.

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