Instructions: Gifts and decorations myself to make the holiday season even more special.

One of my favorite projects is making gingerbread snowflake cookies - which make wonderful edible ornaments for the tree.

The dough should be rolled out to about a thickness of 1/8 inch - the cookies need to be thin so they wont weigh down the tree branch theyre hanging from.

Royal icing dries hard, making it ideal for these ornaments. Fit a pastry bag with a No. 2 tip and fill the bag with royal icing.

Pipe the icing onto the baked, cooled cookies in different snowflake patterns. While the icing is still wet, add some dragees if you wish.

(These little silver balls are for decorative use only.) Let the icing dry thoroughly, about eight hours.

To hang the cookies, make a 2- to 3-inch squiggle of royal icing on the back of each one where youll place the hanger; bend a piece of pretty cord silver is a good choice - into a loop and lay the ends on the wet royal icing. Let dry for about eight more hours.

When dry, the icing will hold the hanger securely in place.

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