Traditional Holiday Cookie Tree
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Sliced almonds||2 1⁄2 Cup (40 tbs) (Raw)|
|Pastry flour||4 1⁄2 Cup (72 tbs), sifted|
|Softened butter||1 Cup (16 tbs) (Not Melted)|
|Vegetable shortening||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Powdered sugar||1 Pound|
Preheat oven to 375°F
Grind sliced almonds with half of sugar until fine powder.
Cream butter, shortening, and remaining sugar until light and fluffy. (About 10 min.)
Add almond mixture, almond and vanilla extracts, and salt.
Beat on med. for 5 minutes.
Add eggs; beat again for 3 min.
Add flour; stir until just incorporated. DO NOT OVERMIX
Lightly spray the Kransekake molds with non-stick spray.
Roll cookie dough into 1/2“tubes; use the tubes to fill the molds. Fill all five molds.
Bake for 20 minutes or until golden brown.
When cookies are cooled, use sharp knife to cut between each ring. (Do not worry if they crack)
Flip molds onto plate to release cookies.
Combine 1 lb powdered (10x) sugar with enough water to make an icing stiff enough to pipe.
Divide in two; color one red and other green
Place each icing into separate pastry bags with a straight tip.
Place bottle of favorite champagne in middle of large plate.
Pipe some icing on bottom (not smooth side) of largest cookie.
Turn cookie over and put over bottle, carefully sliding it unto the plate.
Alternating icing colors; continue building “tree” using smaller cookies until ending with the smallest ring.
Should cookies break during assembly, use icing to glue together.
Tree should set for ½ hour before being ready to serve.
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