Kate Weston brings some holiday cheer to the kitchen with cookie decorating tips on this week’s Taste of Eudora episode.

Using her paint-your-own cookie kits, Weston taught host Jenna Barackman how to cut out the cookies, roll and stamp fondant, and paint them using edible paint.

Barackman and Weston made cookies shaped like reindeer, Santa, snowmen and other Christmas shapes.

Although any sugar cookie recipe will work, Weston recommends Martha Stewart’s recipe below because it’s close to the recipe she uses. She also said any store-bought fondant would work.

Weston’s paint-your-own cookie kits are available for $25 in limited amounts. Message Weston on Kate’s Cooking Co. Facebook page to get yours. 

If you use any recipes or decorating tips featured in the show, make sure to post them to Facebook, Twitter or Instagram with #TasteofEudora.

Sugar cookies

1½ cups powdered sugar

1 cup butter, softened

1 teaspoon vanilla

½ teaspoon almond extract

1 egg

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Instructions: 

In a large bowl, beat powdered sugar, softened butter, vanilla, almond extract and egg with an electric mixer on medium speed, or mix with a spoon until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours. Heat oven to 375°F. Roll each disk on lightly floured surface until 1/4 inch thick. Cut with Christmas cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart. Bake 7 to 8 minutes or until the edges are light brown. Cool for 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Reach reporter Jenna Barackman at [email protected]