Place them on a lined tray and prick them with a fork. You could scatter the sweet mixtures with a few caraway seeds, coconut or chopped nuts for a quick and easy decoration or add a piece of glace cherry for a more festive look. Try and keep the biscuits an even thickness so that they will cook consistently. The biscuits tend to brown a little after removing them from the oven so I suggest taking them out of the oven just before they look perfectly cooked.
For the varieties that need to be rolled I find that rolling them out between baking paper or cling wrap saves any problems with sticking and you can use the same paper for each rolling. Try and get as many biscuits as possible from the first roll as subsequent rollings will produce biscuits that are slightly tougher in texture. I have noticed in the supermarkets tubes of coloured pre-made icing which makes an easy task of decorating.
Also, pre-made disposable icing bags are available and come with a few different shaped tubes and are very reasonably priced. If you don’t wish to ice the biscuits you can add some decorations before cooking such as chopped cherries, currants and nuts and coloured cachous or sweets. The shortbread-style biscuits can be rolled a little thinner then joined together with raspberry jam and iced with a soft icing to make kiss biscuits.
Join them together just before you plan to use them as the jam softens the biscuits. I find that biscuits keep fresher when stored in a container lined with absorbent paper. Keep the biscuits in an airtight container in a cool place. All these biscuits make great gifts from the kitchen. They can be packaged in jars or small cellophane or plastic bags. I noticed some Christmas themed small bags at Spotlight and there are various noodle boxes around town which make good packaging.