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Winter Forest Christmas Trees

Holiday.Cook's picture
Ingredients
For cookies
  Butter/Margarine 1 Cup (16 tbs), softened
  Confectioners sugar 1 1⁄2 Cup (24 tbs), sifted
  Egg 1
  Vanilla extract 1 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking soda 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
For decorating icing
  Confectioners sugar 3 1⁄2 Cup (56 tbs), sifted
  Milk 1⁄3 Cup (5.33 tbs)
  Light green food color 3⁄4 Teaspoon
  Mint extract 1⁄2 Teaspoon
  Coarse decorating sugar 2 Tablespoon (white, adjust quantity as needed)
For royal icing
  Confectioners sugar 1⁄2 Cup (8 tbs), sifted
  Water 2 1⁄4 Teaspoon
  Meringue powder 1 Teaspoon
  Food coloring paste 4 Tablespoon (yellow and red paste, adjust quantity as needed)
Directions

MAKING
1. In large bowl cream butter and confectioners-€™ sugar until fluffy and beat adding egg and vanilla until smooth.
2. In a medium bowl, combine flour, baking soda and cream of tartar and stir in dry ingredients to creamed mixture until a soft dough forms.
3. Divide dough in half, wrap in plastic wrap and chill 3 hours.
4. Preheat oven to 375 degrees.
5. On a lightly floured surface using a floured rolling pin roll out half of dough to 1/8-inch thickness.
6. Use a 3 x 5 1/4-inch tree-shaped cookie cutter to cut out cookies.
7. To a lightly greased baking sheet transfer cookies and bake 5 to 7 minutes until bottoms are lightly browned.
8. Keep waxed paper underneath and transfer to a wire rack to cool.
9. Repeat with remaining dough.
10. For decorating icing, in a medium bowl stir confectioners sugar, milk, food coloring and mint extract until smooth.
11. Ice cookies and before it is completely dry, sprinkle with coarse decorating sugar letting it to harden.
12. For royal icing, in a small bowl with an electric mixer beat confectioners sugar, water, and meringue powder 7 to 10 minutes or until stiff.
13. In a small bowl place 2 tablespoons icing tint yellow and tint remaining icing red.
14. Into a pastry bag fitted with a medium round tip spoon red icing.
15. Pipe red birds onto trees.
16. Spoon yellow icing into a pastry bag fitted with a very small round tip and pipe small beaks onto birds.
17. Allow icing to harden and store in single layers between sheets of waxed paper in an airtight container.

SERVING
18. Serve as snacks alongside beverages or as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Caramelized
Interest: 
Holiday, Winter
Restriction: 
Vegetarian
Ingredient: 
Sugar
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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