Alice Okon NeedleArt Design

The holidays are a good time to reminisce, and this year, I’ve been thinking about the various ornaments I’ve designed and stitched. Looking back, I’ve got to admit that there’ve been a whole lot. They’ve been published in magazines and on websites, and packaged in kits. They have appeared in numerous DMC ads and brochures, and included in the company’s specialty floss packs. My ornaments have been given to friends and family, and donated to charities. Many of them hang in my house too.

I love everything about designing Christmas ornaments. The small size of the project makes it perfect for gifting, and because the styles and colors vary so much, there’s a design for you and everyone on your list. Ornaments are fun and a wonderful way to express your creativity, hone your stitching skills and relax a bit before the holidays. So here’s to a merry Christmas and to another ornament on the tree!

Orange Butter Stars

1 cup butter, softened 1/2 cup sugar 13/4 teaspoons grated orange

peel, divided 1 large egg 1 teaspoon vanilla 3 cups unsifted flour 11/2 cups confectioners’ sugar 3 tablespoons orange juice

Beat butter and sugar until creamy. Beat in 1 teaspoon orange peel, egg and vanilla. Gradually mix flour into mixture; beat until blended.

On lightly floured board, roll out half of the dough to 1/8" thickness. Cut out with a floured 2"-wide star-shaped cookie cutter and place slightly apart on lightly greased baking sheets. Gather scraps into a ball. Repeat until all dough has been cut in to shapes.

Bake at 350 degrees until pale gold with lightly browned edges, 12 to 15 minutes. Transfer to racks to cool.

Mix confectioners’ sugar and orange juice until smooth. Stir in remaining orange peel. Spread or brush glaze over cookies. Let stand until icing is dry, about 10 minutes.