Use these Christmas ornaments to decorate cupcakes, cakes, tartlets, or even cookies. Roll fondant to about 1/8 inch thick on a surface lightly dusted with confectioners’ sugar. Cut into desired shapes (these are 1-inch crinkle-edged rounds), brush lightly with a bit of water, and apply store-bought or handcrafted, piped royal icing decorations. Set them aside to dry at room temperature for at least 1 hour before applying them to your confection. They will keep nicely and can be used as needed for your Christmas desserts, stored at room temperature in airtight containers. Try to store them in a single layer, but if necessary, stack them in only as high as 2 layers with a piece of parchment in between.