Home EAT CHRISTMAS TREE COOKIES

CHRISTMAS TREE COOKIES

December 1, 2017
Don’t let the magic of Giftmas stop with your PJs! These novelty trees by Sugar & Salt Cookies are perfect for the festive season.

Brought to you by Rosie from Sugar & Salt Cookies.

The most delicious sugar cookie recipe! To make the marbled effect, kneed together some white and pink fondant (or any colours you want). Make sure to stop once you have a nice marble effect, you don’t want the colours mixing together too much. Roll out the fondant and cut out the shapes with your cookies cutter. Brush some water on each cookie and place the fondant cutouts on them. With these Christmas trees I have then dabbed them with edible glue and attached some edible gold leaf, sprinkles and glitter.

Makes approx 30 medium sized cookies.

Ingredients:
6 cups (750 g) all-purpose flour, sifted
1 teaspoon (8 g) salt
2 cups (454 g)(4 sticks) unsalted butter, softened for about 20 minutes at room temperature
2 cups (400 g) sugar
2 large eggs, cold
1 tablespoon (15 mL) pure vanilla extract
1/4 teaspoon (1.25 mL) pure lemon extract

Instructions:
1. In large bowl, sift together flour and salt. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.
4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4″ wooden dowels on either side of your dough, then another sheet of parchment paper.
6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it’s flush with dowels–they will ensure that your dough is even thickness.
7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker’s half sheet lined with a silicone baking mat (or parchment), with 2″ clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown.
9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Follow Sugar & Salt:
Instagram: @sugarandsaltcookies
Website: sugarandsaltcookies.com

 

You may also like

Leave a Comment