3D christ­mas tree cook­ies

Canadian Living - Holiday Entertaining - - Holiday decorating -

Hands-on time: 1½ hours

To­tal time: 6 hours

Makes: 10 cook­ies

Take sim­ple tree or­na­ments to the next level with th­ese pretty 3D cook­ies. Place them in clear jars on your hol­i­day ta­ble, then pass them out as im­pres­sive party favours at the end of the night. For a per­fectly even green tint, thor­oughly knead the food colour­ing into the dough. Cook­ies:

¾ cup but­ter, soft­ened

1 cup gran­u­lated sugar

1 egg

1 tsp vanilla

2½ cups all-pur­pose flour

½ tsp bak­ing pow­der pinch salt

green paste food colour­ing

Royal Ic­ing:

¼ cup meringue pow­der

4⅔ cups ic­ing sugar

green paste food colour­ing

Gar­nish (op­tional): as­sorted candies (such as white or sil­ver dragées and/or yel­low stars) Cook­ies: In large bowl, beat but­ter with sugar un­til fluffy; beat in egg and vanilla. In sep­a­rate bowl, whisk to­gether flour, bak­ing pow­der and salt; stir into but­ter mix­ture in 2 ad­di­tions just un­til com­bined. If nec­es­sary, knead gen­tly to form smooth dough.

Shape 1 cup of the dough into disc; wrap in plas­tic wrap. Re­frig­er­ate un­til firm, about 1 hour. Mean­while, knead food colour­ing into re­main­ing dough. Di­vide in half; shape into discs. Wrap each in plas­tic wrap; re­frig­er­ate un­til firm, about 1 hour. (Make-ahead: Re­frig­er­ate for up to 24 hours.) Let dough stand at room tem­per­a­ture un­til soft enough to roll out, about 15 min­utes. Be­tween waxed pa­per or on lightly floured work sur­face, roll out green dough to scant ¼-inch thick­ness. Us­ing 3½-inch Christ­mas tree cookie cut­ter, cut out 20 shapes, rerolling scraps as nec­es­sary; cut 10 of the trees in half length­wise. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Re­frig­er­ate un­til firm, about 20 min­utes. Mean­while, roll out untinted dough to scant ¼-inch thick­ness. Us­ing 3-inch round cookie cut­ter, cut out 10 rounds. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheet. Re­frig­er­ate un­til firm, about 20 min­utes.

Bake, 1 sheet at a time, in 375°F oven un­til trees are firm and no longer shiny and bot­toms and edges of rounds are light golden, about 7 min­utes for tree halves and 9 min­utes for whole trees and rounds. While still warm, trim long edge of each tree half un­til smooth. Let cool on pans for 2 min­utes; trans­fer di­rectly to racks to cool com­pletely. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; store for up to 1 week or freeze for up to 1 month.) Royal Ic­ing: Mean­while, in large bowl, beat meringue pow­der with ½ cup wa­ter un­til foamy, about 2 min­utes; beat in ic­ing sugar un­til stiff and glossy, about 9 min­utes. Re­move ⅔ cup of the ic­ing to small bowl; cover with damp towel and set aside. Us­ing food colour­ing, tint re­main­ing ic­ing green. Assem­bly: Spoon green ic­ing into pip­ing bag fit­ted with small plain tip; pipe along straight edge of 1 tree half. Press iced edge onto cen­tre of 1 whole tree to ad­here. Lift whole tree up­right; us­ing another tree half, re­peat on op­po­site side to cre­ate 3D tree. Re­peat with re­main­ing cook­ies, us­ing soup cans to sup­port, if nec­es­sary. Let stand un­til dry, about 30 min­utes. Re­serve re­main­ing green ic­ing.

Spoon 1 tbsp of the re­served white ic­ing over 1 round cookie, spread­ing to edge. Place one 3D tree up­right in cen­tre of cookie, press­ing gen­tly to ad­here and ad­just­ing tree to stand straight; hold in place for about 20 sec­onds. Re­peat with re­main­ing white ic­ing, round cook­ies and 3D trees. Let stand un­til dry, about 1 hour. Us­ing pip­ing bag fit­ted with small star tip, pipe re­main­ing green ic­ing onto trees. Gar­nish (if us­ing): Dec­o­rate with dragées and stars. Let stand un­til com­pletely dry, about 1 hour. (Make-ahead: Store in air­tight con­tainer for up to 5 days.) per cookie: about 509 cal, 6 g pro, 15 g to­tal fat (9 g sat. fat), 90 g carb (1 g di­etary fi­bre, 66 g sugar), 55 mg chol, 179 mg sodium, 42 mg potas­sium. % RDI : 1% cal­cium, 11% iron, 13% vit A, 22% fo­late. card—a great take­away gift for hol­i­day par­ties. Make easy stands for an up­right de­sign, or lay the place cards flat on the ta­ble and save the ex­tra dough for later.

1 batch Clas­sic Sugar Cookie Dough (see recipe, page 28) meringue pow­der ic­ing sugar as­sorted paste food colour­ing dec­o­rat­ing sugar, dragées and/or small candies (op­tional)

Be­tween waxed pa­per or on lightly floured work sur­face, roll out dough to ¼-inch thick­ness. Us­ing 3-inch cookie cut­ter, cut out shapes, rerolling scraps as nec­es­sary. If mak­ing stands, cut one 2- x 1-inch rec­tan­gle for ev­ery 2 place cards; cut each rec­tan­gle di­ag­o­nally into 2 tri­an­gles. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Bake, 1 sheet at a time, in 375°F oven un­til bot­toms and edges are light golden, about 10 min­utes. Let cool on pans for 1 minute. Us­ing ruler, trim edges of tri­an­gle cook­ies (if us­ing). Trans­fer cook­ies di­rectly to racks to cool com­pletely.

In bowl, beat meringue pow­der with ⅓ cup wa­ter un­til foamy, about 2 min­utes; beat in ic­ing sugar un­til stiff and glossy, about 6 min­utes.

Re­move 1 cup of the ic­ing to sep­a­rate bowl; cover with damp towel to pre­vent dry­ing out. Us­ing food colour­ing, tint re­main­ing ic­ing to de­sired shade. Spoon into pip­ing bag fit­ted with small plain tip; pipe out­line around cook­ies. Let stand un­til dry, about 20 min­utes.

Grad­u­ally add wa­ter, ½ tsp at a time, un­til mix­ture is the con­sis­tency of mo­lasses. Spoon onto cen­tres of cook­ies; us­ing tooth­pick or skewer, spread to piped edges, pop­ping any air bub­bles. Let stand for 2 min­utes; sprin­kle with dec­o­rat­ing sugar, dragées and/or small candies (if us­ing). Let stand un­til dry, about 30 min­utes. Us­ing food colour­ing, tint re­served ic­ing, if de­sired; pipe names onto cook­ies.

If us­ing stands, pipe re­main­ing re­served ic­ing along long edge of each tri­an­gle stand; se­cure onto back of each dec­o­rated cookie. Let stand un­til dry, about 30 min­utes. (Make-ahead: Store in air­tight con­tainer for up to 5 days.) per cookie: about 175 cal, 1 g pro, 3 g to­tal fat (2 g sat. fat), 37 g carb (trace di­etary fi­bre, 31 g sugar), 11 mg chol, 30 mg sodium, 9 mg potas­sium. % RDI : 2% iron, 3% vit A, 6% fo­late. 3 tbsp 3⅔ cups

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.