Christmas Cookie Tree2012-12-24
- Course: Snack
- Prep Time : 45m
- Cook Time : 15m
- Ready In : 60m
Christmas Cookie Tree
FREE CHRISTMAS e-BOOK: 10 yummy Christmas inspired recipes and a free printable to help create a healthy balance. Click to download your copy HERE. Merry Christmas everyone, we hope it’s a jolly one – OHCs x
Here’s another gorgeous idea for Christmas Day edible decorating. Something a little different, and definitely a conversation starter, these little cookies look beautiful and taste delicious. Merry Christmas.
- We have included an icing recipe for you but another option is buying a packet of royal icing from the shops or just using the old icing sugar and water trick – approx 1 cup icing sugar wit 1 tbs of water.
- Alternatively, you can sprinkle on some raw or white sugar before putting cut cookies into the oven – this gives them a pretty sparkle and is an easy fix if you are low on time.
- To create the Christmas tree, simply cut out star shapes of varying size and use green icing (try our natural food dye options in green). It is good to have a few of each size star. Just layer the stars on top of each other until you reach a desired height. Sprinkle with icing sugar for the snow effect.
More Christmas Recipes
- Banana strawberry candy canes
- Santa strawberry hats
- Gingerbread men
- Reindeer poop
- Christmas tree pita bread
- Watermelon Christmas trees
- Banana snowmen
- Salt dough ornaments
- Christmas cookie tree
- ¾ cup wholemeal flour
- ¾ cup plain flour
- Pinch of salt (optional)
- 125g unsalted butter, softened
- ½ cup caster sugar
- 1 egg
- 2 tsp vanilla extract
- ICING - here are our icing ingredients but any icing recipe would work well
- 1 cup icing sugar
- ¼ cup meringue powder or “Pavlova Magic”
- 1/3 cup warm water
- 1 tbs vanilla extract
Sift wholemeal and plain flour in a bowl and set aside.
Using an electric mixer, cream together the butter and sugar. Beat for about 8 minutes or until it becomes creamy and pale. Scrape mixture from side of bowl. -
Add vanilla and egg and continue beating until well combined, about 2 minutes. -
On a low speed, add the flour mixture and beat until a dough forms.
Knead dough lightly on a clean floured surface, adding a small amount of flour if dough is sticky.
Roll between two sheets of baking paper until 5mm thick and place in refrigerator for at least 30 minutes. Dough needs to be firm. -
Preheat oven to 160°C. Cut out shapes using cookie cutters and place on a baking tray lined with non-stick baking paper. -
Bake for 12-15 minutes or until cookies are golden. Allow to cool on tray for a few minutes before transferring to a wire rack. Decorate as desired.
(ICING) Whisk dry ingredients together on a low speed using electric mixer. Add vanilla to water then slowly add that to the dry ingredients, mixing on a low speed until incorporated. Increase speed to medium-high and mix until stiff peaks form. -
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