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.
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