Trimmed Tree Cookies

Looking for a delicious dessert? Bake these cute tree shaped Christmas cookies – ready to be served for a bunch.

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  • prep time 2 hr 30 min
  • total time 3 hr 30 min
  • ingredients 12
  • servings 48
 

Ingredients

Cookie Dough

2/3
cup sugar
2/3
cup butter, softened
1
teaspoon vanilla
1
egg
1 3/4
cups All-Purpose Flour
1
teaspoon baking powder
1/2
teaspoon salt

Topping Dough

1/4
cup powdered sugar
1/4
cup butter, softened
3/4
cup All-Purpose Flour
6
tablespoons milk
Green, yellow and red food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine sugar, 2/3 cup butter, vanilla and egg; beat until light and fluffy. Add 1 3/4 cups flour, baking powder and salt; mix until well blended. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Meanwhile, in small bowl, combine powdered sugar and 1/4 cup butter; mix well. Add 3/4 cup flour and milk; mix at low speed just until blended. Add additional flour if necessary to reduce stickiness. To half of topping dough, add green food color; mix well. Divide remaining topping dough in half. Add yellow food color to one half; mix well. Add red food color to other half; mix well. Place 3 topping doughs in separate decorating bags fitted with desired tips or resealable food storage plastic bags with small hole cut in one bottom corner of each.
  • 3 Heat oven to 375°F. On lightly flowered surface, roll out half of cookie dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured tree-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Decorate cookies as desired with colored dough in bags.
  • 4 Bake at 375°F. for 6 to 9 minutes or until firm and edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
  • 1 In large bowl, combine sugar, 2/3 cup butter, vanilla and egg; beat until light and fluffy. Add 1 3/4 cups flour, baking powder and salt; mix until well blended. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Meanwhile, in small bowl, combine powdered sugar and 1/4 cup butter; mix well. Add 3/4 cup flour and milk; mix at low speed just until blended. Add additional flour if necessary to reduce stickiness. To half of topping dough, add green food color; mix well. Divide remaining topping dough in half. Add yellow food color to one half; mix well. Add red food color to other half; mix well. Place 3 topping doughs in separate decorating bags fitted with desired tips or resealable food storage plastic bags with small hole cut in one bottom corner of each.
  • 3 Heat oven to 375°F. On lightly flowered surface, roll out half of cookie dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured tree-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Decorate cookies as desired with colored dough in bags.
  • 4 Bake at 375°F. for 6 to 9 minutes or until firm and edges are light golden brown. Immediately remove from cookie sheets. Cool completely.

EXPERT TIPS

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Expert Tips

Paste food color creates hues that are bright and more vibrant than those produced by liquid food color. Look for paste food color in candy and cake-supply stores and in cookware stores.

Cookies bake evenly when they are of uniform thickness. Before cutting the cookies, use a ruler to check the thickness of the rolled dough.

To easily mix food color into dough, place the dough in a food storage plastic bag with the food color and knead it.

If you don't have pastry bags, you can snip away a corner of a food storage plastic bag and place the pastry tip in the corner.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
15mg
15%;
Sodium
70mg
70%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.