Christmas Tree Cookies
I got this originally from Canadian Living. I have to get everyone out of the house to make them, and then hide them away
Christmas Tree Cookies
Ingredients:
2 cups butter
2 cups granulated sugar
4 eggs
3 teaspoon vanilla
1 1/2 teaspoon almond extract
5 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Icing sugar
1/4 cup red jam (raspberry)
1 teaspoon lemon juice
Directions:
Cream butter with sugar.
Beat in eggs, vanilla and almond extract.
Mix flour with salt and banking powder then gently stir into butter mixture.
Gather dough into a ball. Dough can be refrigerated at this point for up to two days, but bring to room temperature before proceeding.
Preheat oven to 325 F.
Roll dough out to 18 mm thick. Cut out cookies with a 3 inch Christmas Tree shaped cutter and place on ungreased baking sheets about 1 cm apart. Using a wide straw or the tip of a pastry tube cut out ¼ inch circles in half of the cookies.
Bake in centre of oven for 10 to 12 minutes until the cookies are just firm and starting to brown. WATCH CAREFULLY!
Cool slightly on pans then remove to racks. Sprinkle the “holey” cookies with icing sugar and/or crystal sugars.
Mix jam and lemon juice together and heat until liquid. Use a pastry brush to spread jam on a solid cookie, then top with a holey one.
Cool and store in an airtight container for up to 2 weeks or freeze.
Makes about 64.
Christmas Tree Cookies
Ingredients:
2 cups butter
2 cups granulated sugar
4 eggs
3 teaspoon vanilla
1 1/2 teaspoon almond extract
5 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Icing sugar
1/4 cup red jam (raspberry)
1 teaspoon lemon juice
Directions:
Cream butter with sugar.
Beat in eggs, vanilla and almond extract.
Mix flour with salt and banking powder then gently stir into butter mixture.
Gather dough into a ball. Dough can be refrigerated at this point for up to two days, but bring to room temperature before proceeding.
Preheat oven to 325 F.
Roll dough out to 18 mm thick. Cut out cookies with a 3 inch Christmas Tree shaped cutter and place on ungreased baking sheets about 1 cm apart. Using a wide straw or the tip of a pastry tube cut out ¼ inch circles in half of the cookies.
Bake in centre of oven for 10 to 12 minutes until the cookies are just firm and starting to brown. WATCH CAREFULLY!
Cool slightly on pans then remove to racks. Sprinkle the “holey” cookies with icing sugar and/or crystal sugars.
Mix jam and lemon juice together and heat until liquid. Use a pastry brush to spread jam on a solid cookie, then top with a holey one.
Cool and store in an airtight container for up to 2 weeks or freeze.
Makes about 64.