Ask yourself, would you rather decorate a real tree, or a sugar cookie Christmas tree? ^_^
INGREDIENTS
COOKIES
3/4 c. unsalted butter, at room temperature
1 c. sugar
1 egg
1 tsp. vanilla extract
1 tsp. almondt extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1 c. sugar
1 egg
1 tsp. vanilla extract
1 tsp. almondt extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
FROSTING
1 c. butter
4 c. powdered sugar
1 tsp. vanilla extract
2-3 tbsp. water or milk
Green gel icing color
2-3 tbsp. red and white pearl sprinkles
16-18 yellow star sprinkles
4 c. powdered sugar
1 tsp. vanilla extract
2-3 tbsp. water or milk
Green gel icing color
2-3 tbsp. red and white pearl sprinkles
16-18 yellow star sprinkles
DIRECTIONS
- Preheat oven to 350ยบ and line two cookie sheets with parchment.
- Cream butter and sugar together until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla and almond extracts. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Dough will be thick.
- Make three sizes of cookie dough balls: 1 teaspoon, 2 teaspoons, and 3 teaspoons. (You should have an even number of each.) Place medium and large cookies on a cookie sheet and press down slightly on each. Bake until center looks mostly cooked, 7 to 8 minutes. Place smallest balls of dough on another cookie sheet and press down slightly. Bake until center looks mostly cooked, 5 to 6 minutes. When cookies are done, remove from oven and let cool 2 to 3 minutes, then transfer to a cookie rack to finish cooling.
- Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons water and mix until smooth. Add remaining powdered sugar and mix until smooth. Add green gel icing color to frosting and mix until your desired shade of green.
- Assemble cookies: Get one size of each cookie. Fit a piping bag with a medium sized star piping tip (I used Wilton 32) and fill bag with green frosting.
- Pipe a swirl of frosting onto the largest cookie, then add the second medium sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie and decorate with a star and round ornament sprinkles. Continue building cookie trees, then refrigerate until ready to serve.
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