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.
SHORTBREAD CHRISTMAS TREE
Make and share this Shortbread Christmas Tree recipe from Food.com.
Provided by ChristineMcConnell
Categories Dessert
Time 7h45m
Yield 1 tree and 20 medium cutout cookies
Number Of Ingredients 11
Steps:
- SHORTBREAD CHRISTMAS TREE:.
- Heat oven to 350 degrees fahrenheit.
- In a stand mixer beat butter and sugar until creamy. Add vanilla and flour until dough forms. Roll out dough onto parchment lined baking sheet and using powdered sugar to prevent sticking, cut out shapes. Set scraps aside to be used on the next sheet.
- Bake 12-16 minutes until edges just start to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Allow to cool.
- PIPING AND FLOODING ICING:.
- In stand mixer blend egg white with 3 1/2 cups confectioners sugar and red food coloring. Once mixed place half in a large piping bag with a large round tip (This is your flooding bag). Add a cup of confectioners' sugar to the remaining frosting in the stand mixer and beat until mixed. Scoop this mixture into another piping bag with a small tip. using this bag pipe along the edges of your cookies. Once done use the flooding bag to flood your cookies. Use a toothpick or needle to pop any air bubbles that form immediately after piping to ensure a smooth surface.
- Use leftover thicker frosting to pipe additional details and glue cookies together to form a tree.
Nutrition Facts : Calories 5279.4, Fat 187.3, SaturatedFat 117.1, Cholesterol 488.1, Sodium 1804.3, Carbohydrate 868.4, Fiber 8.4, Sugar 618.4, Protein 45
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