Christmas tree cookie cutters are all you need to get in the holiday spirit with this simple dough. Silver drag?es and sprinkles play the part of dainty decorations, while a pretty candy star makes a punchy tree topper.
- Prep time 30 minutes
- Total time 2 hours
Get the recipe: Basic Sugar Cookie Dough
Between waxed paper or on lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 3-1/2-inch (9 cm) tall Christmas tree–shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 375 F (190 C) oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
In bowl, beat 1/3 cup water with meringue powder until foamy, about 2 minutes. Beat in icing sugar until stiff, about 4 minutes. Spoon 1 cup into piping bag fitted with small plain tip; cover remaining icing with damp towel to prevent drying out.
Pipe thick outline around edges of cookies; press candy star onto icing at top of tree to adhere. Let stand until dry, about 20 minutes.
Stirring in 1/2 tsp water at a time, thin remaining icing until easy to spread. Pipe or spoon onto centre of each cookie; using toothpick or skewer, spread to piped edges, popping any air bubbles. Decorate with dragées, sprinkles and/or coarse sugar as desired. Let stand until dry, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.)
Makes 32 cookies.
Nutritional facts per cookie: about
- Sodium 39 mg
- Sugars 19 g
- Protein 2 g
- Calories 151.0
- Total fat 5 g
- Potassium 13 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 27 g
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0