CHRISTMAS TREE COOKIES
This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.
Provided by Shannon
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
- Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
- Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3 g
CUTOUT CHRISTMAS TREE COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 1
Steps:
- On a large sheet of parchment paper, lightly flour both sides of 1 disk green dough, cover with more parchment, and roll out to about 1/8 inch thick. Repeat with second disk. Remove top sheets of parchment.
- On a lightly floured work surface, roll pieces of red dough into thin snakes. Arrange on top of green dough in desired pattern. (If dough gets too soft to work with, refrigerate 10 minutes before continuing.)
- Roll yellow and plain dough into pea-size balls and arrange on top of green dough in desired pattern.
- Preheat oven to 350 degrees. Top dough with more parchment and gently roll over dough until decorative pieces are flush with green dough.
- Carefully remove top sheets of parchment. With a 4-to-5-inch-tall tree-shaped cutter, cut dough. Transfer dough on parchment to baking sheets and freeze until firm, 15 minutes.
- Remove cutouts from excess dough and transfer to newly lined baking sheets. Bake until set, 12 minutes. Let cool on sheets on wire racks.
Nutrition Facts : Calories 287 g, Fat 13 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
CHRISTMAS TREE COOKIES
Delight family and friends with these holly jolly evergreens. Iced with creamy frosting and dusted with sparkly colored sugars, the 3-D cookie trees are as delicious as they are beautiful!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 18-36 cookie trees, depending on fullness.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine flour and baking powder; gradually add to creamed mixture and mix well., Divide dough in half. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Use tree-shaped cookie cutters with identical shapes, measuring 21/2 in., 3 in., 4 in. and 41/2 in. Cut out an even number of cookies with each size cookie cutter., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool., For frosting, in a large bowl, combine the confectioners' sugar, water, meringue powder, vanilla and cream of tartar. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white. Cover frosting with damp paper towels or plastic wrap between uses., To glaze trees: In a small bowl, thin 1 cup green frosting with 2-3 Tbsp. water until frosting reaches pourable consistency. Place matching pairs of whole and halved cookies on a wire rack over waxed paper. Pour icing over cookies; spread with a metal spatula to completely cover top and sides of cookies. Let dry completely. Assemble and decorate as desired. , To make a four-sided tree: Cut a small hole in the corner of a pastry or resealable plastic bag; insert round pastry tip #5. Fill with green or white frosting to match the tree you are decorating. Pipe a line of frosting along the cut edge of one of the halved cookies; press frosted edge along center of a matching whole cookie. Let dry until firm.Stand up partially assembled tree. Attach one matching cookie half to the opposite side of the tree by piping frosting along the center of the whole cookie. Let dry completely. Decorate as desired., To make an eight-sided tree: Assemble as described for four-sided tree, using white or green cookies. Using matching colored frosting, attach four more cookie halves; halves should be one half-size smaller than whole center cookie. Let dry completely. Decorate as desired., To make Christmas lights decoration: Using a pastry or resealable plastic bag, round pastry tip #2 and green frosting, pipe cords. Attach sprinkles for lights. Let dry completely. , To make snow-tipped decoration: Using a pastry or resealable plastic bag, large round pastry tip #8 and white frosting, pipe snow on tips of branches. Sprinkle with edible glitter. Let dry completely., To make garland decoration: Using a pastry or resealable plastic bag, medium star pastry tip #21 and either white or green frosting, pipe garlands around trees. Decorate with sprinkles if desired. Let dry completely.
Nutrition Facts : Calories 181 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 85mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
STACKED CHRISTMAS TREE COOKIES
Using prepared cookie dough gives you a nice head start to your own little forest of Christmas trees. Get the kids involved in this holiday craft to keep them busy making memories.-Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature to soften, 5-10 minutes. Beat in vanilla. Add flour; beat until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Using a floured 2-in. round cookie cutter, cut out 18 cookies. Repeat with 1-1/2-in. and 1-in. round cookie cutters. For remaining dough, use a floured 1/2-in. star-shaped cookie cutter to cut out 9 stars. , Sprinkle round cookies with colored sugar. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 6-9 minutes. Remove to wire racks to cool completely., For each Christmas tree, pipe frosting on top of a Rolo candy for a trunk; top with a 2-in. cookie. Pipe frosting on top and bottom of a Necco wafer; place in center of cookie. Top with another 2-in. cookie. Repeat layers with two 1-1/2-in. cookies and two 1-in. cookies, using Smarties between the smaller layers. , For stars, color a small amount of frosting yellow and pipe onto cookies; attach to the tops of trees using additional frosting. Thin remaining frosting with water; drizzle over edges. Decorate with nonpareils.
Nutrition Facts : Calories 466 calories, Fat 18g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 278mg sodium, Carbohydrate 72g carbohydrate (48g sugars, Fiber 1g fiber), Protein 3g protein.
MINTY CHRISTMAS TREE CUTOUT COOKIES
Adding mint to classic holiday cookies makes them extra special. These are tender, but hold their shape when baked, so they're ideal for cutting out the delicate points of a Christmas tree.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 4 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Mix the mint and vanilla extracts with the egg in a small bowl with a fork.
- Beat together the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using an electric hand mixer, beat about 2 minutes.) Increase the speed to medium and beat, stopping halfway to scrape the bowl, until slightly creamy, about 1 minute (about 3 minutes with a hand mixer).
- Reduce the speed to low, slowly add the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
- Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
- Remove one of the dough squares from the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust a piece of parchment with flour. Dust the dough square with flour and roll it out on the parchment to a thickness of about 1/4 inch. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out Christmas trees with a 2-inch cutter as close together as possible and transfer them to the prepared baking sheets, leaving 1 inch between the trees. Gather together the scraps and roll and cut more cookies. Chill the cookies on the baking sheets in the freezer for 10 minutes before baking.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Cool the cookies about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, about 30 minutes.
- Meanwhile, remove the second dough square from the refrigerator to soften until just pliable but still cool and firm, about 15 minutes. Repeat the rolling, cutting, chilling and baking procedures with the second dough square.
- For the green royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with an electric mixer on low speed until the frosting thickens. The icing should be pure white and thick but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Add the green and red food coloring and beat until evenly distributed and the color is a deep hunter green. Put the icing in a resealable plastic bag and snip the corner to make a tiny opening (or put the icing in a piping bag with a 1/16-inch tip).
- To decorate: Pipe a dot of icing onto the top point of each tree. Stick a chocolate nonpareil candy on each dot. Pipe the icing onto the cookies in zigzags to make a tree design. Sprinkle white nonpareils around the icing as snow. Let the icing set at room temperature, at least 1 hour.
STAINED-GLASS CHRISTMAS TREE COOKIES
Pretty hard candies peek out from the "windows" of special, shaped sugar cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with parchment paper. Place each color candy in separate resealable freezer plastic bag; seal bag. With rolling pin, coarsely crush candy; set aside.
- In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in corn syrup, vanilla and lemon extract. On low speed, gradually beat in flour, baking powder and salt.
- Divide dough in half. On floured cloth-covered work surface, roll each half to 1/4-inch thickness. Cut dough with 3-inch Christmas tree-shaped cookie cutter. Cut out and remove several smaller dough shapes from each cookie. Place tree shapes 2 inches apart on cookie sheets. If desired, reroll small cutouts with remaining dough. Fill each hole in tree shapes with about 1/2 teaspoon crushed candy.
- Bake 8 to 10 minutes or until edges are light golden brown and candy is melted. Place cookie sheets on cooling racks; cool cookies 8 minutes. With back of metal pancake turner, gently lift warm cookies from foil; place on cooling racks. Cool completely, about 15 minutes, before storing in loosely covered containers.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 8 g, TransFat 0 g
SNOW-CAPPED CHRISTMAS TREE COOKIES
No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.
- Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
- Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE CHRISTMAS TREE COOKIES
Each of these sugar cookies depicts a miniature holiday scene: a bed of freshly fallen snow with a perfect Christmas tree in the middle. The best part of these impressive treats? They come together quickly and easily with store-bought candy, icing and cookies. All you need to do is let your inner artist shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 7
Steps:
- Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
- Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
- Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.
CHRISTMAS TREE SUGAR COOKIES
My family's all time favorite cookie. Great whether you frost with a simple butter cream frosting or simply sprinkle with colored sugar. --Janaan Cunningham
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and confectioners' sugar. Beat in egg and extracts. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4x3-in. tree-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine confectioners' sugar and milk. Remove 1/3 cup icing to a small bowl; tint dark green with food coloring. Tint remaining icing light green; spread over cookies. Cut a small hole in the corner of a pastry or plastic bag; fill bag with dark green icing. Pipe zigzag lines onto trees for Christmas lights; decorate with sprinkles.
Nutrition Facts :
PECAN SHORTBREAD CHRISTMAS TREE COOKIES
Butter, flour and sugar come together to create rich, delicate cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
- Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
- Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
- Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
GINGERBREAD CHRISTMAS TREE SANDWICH COOKIES
These spicy gingerbread sandwich cookies get their kick from black pepper and cayenne in the dough. The cream cheese frosting works double time -- as a filling it mellows the ginger kick just enough, and it decorates the tops of the cookies, too.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 10 to 11 sandwich cookies
Number Of Ingredients 20
Steps:
- For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool.
- For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6).
- For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately.
RETRO TINSEL CHRISTMAS TREE COOKIES
Give your sugar cookies the retro treatment! This clever decorating technique gives you cookie making bragging rights. Tint Betty Crocker™ Rich & Creamy Vanilla Frosting with your favorite Christmas colors, pipe on a garland, add a shimmer and whatever other decorations you desire. What's your favorite Christmas topper? Try M&M's® candy in place of a star.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3-inch tree-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In large microwavable bowl, stir 1 1/4 cups frosting and the food color until blended. Microwave uncovered 25 to 30 seconds or until warmed and thinner consistency. Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, if needed. If desired, place 1 chocolate candy on top of each tree. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g
STRING-LIGHT CHRISTMAS-TREE COOKIES
'Tis the season to trim the tree--the sugar-cookie tree that is! Strands of melted white chocolate and a smattering of red candies mimic the appearance of Christmas lights, and a cookie star illuminates the top of each tree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h40m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter with sugar until pale and fluffy, about 2 minutes. Beat in eggs and vanilla. Add flour mixture, beating just until combined. Divide dough in half, transfer each to plastic wrap, form into disks, wrap tightly, and refrigerate until firm, at least 2 hours and up to 3 days (or freeze up to 1 month).
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out to a scant 1/4 inch thick. Stamp out tree shapes with an approximately 4-inch-tall cookie cutter, transferring cutouts to parchment-lined baking sheets as you work. Use a star-shaped aspic cutter to stamp out tree toppers from dough scraps. Repeat with remaining disk of dough. Freeze cutouts until firm, about 15 minutes.
- Bake, rotating rack positions halfway through, until cookies are set and edges turn golden, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer to wire racks; let cool completely.
- Transfer melted chocolate to a pastry bag fitted with a small, plain tip, such as Ateco #2 (or use a small freezer bag, and snip the tiniest possible hole in one corner). Starting at top of each tree, drizzle chocolate in a random back-and-forth pattern, then adhere candies intermittently to mimic string lights. Pipe a small dot of chocolate at very top of tree, and adhere a cookie star. Let stand at room temperature until chocolate sets, about 4 hours; or refrigerate just until set, about 15 minutes. (Do not keep cookies in refrigerator.) Store in an airtight container at room temperature, between sheets of parchment, up to 1 week.
ROSEMARY SHORTBREAD CHRISTMAS TREE COOKIES
These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. -Amy Bartlett, Depew, New York
Provided by Taste of Home
Categories Desserts
Time 41m
Yield 15 cookies.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar., Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. , For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
Nutrition Facts : Calories 324 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 32mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
CHRISTMAS TREE COOKIES
These are great tasting and good looking cut-out cookies. Frost with a browned butter frosting, decorate how you wish, and stand 'em up in purchased jelly wreaths. Make them in several tree sizes. They will add color, fun and good eating to your cookie trays.
Provided by superbuna
Categories Dessert
Time 2h45m
Yield 36 cookies
Number Of Ingredients 15
Steps:
- Cream butter, add sugar and beat until light and fluffy.
- Add vanilla and lemon juice.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and salt and add to creamed mixture and mix well.
- Chill, then roll dough to about 1/8 inch or thicker.
- Cut into various sized Christmas trees.
- Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked.
- Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned. Cool. Cover with frosting; decorate.
- For Frosting:.
- Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn.
- Stir in 3 cups powdered sugar and vanilla.
- Add water a few drops at a time until frosting is of spreading consistency.
- Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc.
- To stand, set each in ring of bought jellied candies.
CHRISTMAS TREE COOKIES
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
- Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Using a tree cutter, cut out trees. Using a #12 Ateco pastry tip, cut out ornaments within trees. Working with dough in a contrasting color, use the same rectangular cutter to cut out puzzle pieces that fit within cutouts. Transfer all shapes and pieces to parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Fit puzzle pieces into cookies. Refrigerate 30 minutes more.
- Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely.
GINGERBREAD CHRISTMAS TREE COOKIES
Yield 30 2 cookies
Number Of Ingredients 17
Steps:
- For the cookies: In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours. Preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch strips. Then cut the strips into triangles. For the icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire. If the icing is too thin, add a little more powdered sugar, if it's too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled. To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.
ALMOND CHRISTMAS TREE COOKIES
Got this from my Mom when she gave me her cookie press.Updated the ingredients alittle. These are very light, kinda melt in your mouth.
Provided by Katha
Categories Dessert
Time 25m
Yield 72 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375 degrees.
- Sift flour& baking powder.
- Set aside.
- Cream margerine,shortening& sugar.
- Beat in egg& almond extract.
- Gradually blend in flour mixture.
- Tint dough with a few drops of green food coloring.
- Mix well.
- Fill a cookie press.
- Use the tree plate.
- form cookies on a ungreased cookie sheets.
- decorate with the candies,or colored sugar.
- Bake 8-10 minute.
- Remove at once to cooling racks.
- 6 dozen cookies.
Nutrition Facts : Calories 47.4, Fat 2.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 17.1, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5
OMBRE CHRISTMAS TREE COOKIES
These glittering treats are easy to make and, best of all, elves of all ages and skill levels can do the decorating. Use a spatula to spread icing easily over the cookies and shake on layers of sugar in various shades of green to create a gradient from dark to light. Gold dragees make for simple tree toppers that bring your decorating skills to a new level.
Provided by Diana Yen
Yield Makes 3-4 dozen cookies
Number Of Ingredients 5
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
- Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
- Using small offset spatula, frost trees with icing. While still wet, decorate each cookie in 3 sections to create an ombre effect-start by covering bottom third with darkest green sanding sugar. Sprinkle the medium green shade in the center, then the light green shade over the top third. Tap cookie lightly to remove excess sprinkles. Top tips of trees with gold dragees to look like a tree topper. Let icing dry before storing cookies, about 3 hours.
- Cookies can be made 10 days ahead; store in an airtight container at room temperature.
MIRRO CHRISTMAS TREE COOKIES
Found in the recipe booklet that came with my vintage Mirro Cookie Press. Fond memories of childhood!
Provided by Lori Loucas @jostlori
Categories Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F. Cream shortening, adding sugar gradually
- Add the unbeaten egg, sifted dry ingredients, flavoring, and a few drops of food coloring. Mix well.
- Fill a Mirro cookie press fitted with the Christmas tree plate. Form cookies on an ungreased cookie sheet. Decorate with tiny candies, if desired.
- Bake 10-12 minutes. The edges will be very lightly browned.
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