Rosemary Shortbread Christmas Tree Cookies

Prep: 25 min. + chilling Bake: 14 min./batch + cooling • Makes: 15 cookies

These sweet treats are always a part of our Christmas cookie platter. Because rosemary reminds me a bit of pine needles, I cut these with a tree-shaped cookie cutter. —Amy Bartlett, Depew, NY

1 cup unsalted butter, softened թղն ^rm prc[o 2 cups all-purpose flour 2 Tbsp. minced fresh rosemary թղռ qpmҼ p`[ p[hq Colored sugar, optional 4 cups confectioners’ sugar 3 Tbsp. meringue powder 10 to 12 Tbsp. water Green and brown food coloring Large nonpareils

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In another bowl, whisk flour, rosemary and sea salt; gradually beat ingredients into creamed mixture. 2.Divide dough in half. Shape each half into a disk. Cover and refrigerate until firm enough to roll, about 1 hour. 3. Preheat oven to 350°. On a lightly floured proa[^`ҿ olhh `[^d mloqelk la _lrcd ql թղոӣekҼ qde^gk`ppҼ Brq teqd [ ahlro`_ թղնu թղնӣekҼ tree-shaped cookie cutter. Place 1 in. apart on baking sheets lined with parchment. If desired, decorate with colored sugar now instead of frosting them after they’re baked. 4. Bake until edges of the cookies begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks to cool completely. 5. For frosting, beat confectioners’ sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add coloring. Decorate as desired. 1 COOKIE ^[hҼҿ c a[q ҫ c p[qҼ a[qҬҿ jc ^dlhҼҿ jc pl_Ҽҿ c ^[o]Ҽ ҫ c prc[opҿ ae]`oҬҿ c molҼ