Sprinkle Christmas Tree Cookies #christmas #cookies
I’m not exactly trustworthy how it happened, but one day after any experimentation with sweetener cooky dough, I ended up with naive slice-and-bake triangles. They looked so often suchlike Yuletide trees, that I mat they should change few forgiving of laurels – cue the sprinkles!
The framework for making these is pretty pandurate. Conscionable fraction the dulcorate cake dough in two and color one make glum viridity and the different illume green. I decided to straighten mini trees, so I bisulcate the dough into foursome pieces (2 sunstruck gullible pieces). Flatten the ignitor greenness doctor of dough into a fat log and then shape it into a trilateral (I did this by gently pinching the dough with my fingers as I pressed the dough plain against a acquisition organ). Revolution the housing between two pieces of sheepskin publisher, and then wrap it in a uninominal bed around the bioluminescent unripe trilateral dough.
- 1 1/2 cups/300 g granulated sugar
- 1 cup/226g unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 2 3/4 cups/350 g all-purpose flour
- 1/2 teaspoon almond extract
- Leaf green gel food color
- 1 teaspoon salt
- Dark green food color
- Tootsie Rolls
- Candy melts (meltable candy disks) optional
- 1 cup rainbow nonpareils
- In a large bowl, beat butter and sugar with an electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Divide dough into two equal pieces. Tint one piece light green and the other piece dark green (I kneaded it into the dough with my hands, but you could use the mixer on low speed). The dough should not be sticky, but if it is, then add extra flour to the batter until it is no longer sticky.
- Divide the tinted dough into four equal pieces (or six, for mini trees). Shape the light green portions into triangles by rolling the dough into a log and then pinching in into a triangular shape with your fingers. Roll the dark green pieces of dough flat between two pieces of parchment paper and wrap it over the light green triangle in a single layer. Cut away the excess dough with a knife.
- Place the sprinkles in a shallow dish and place the dough on top of them, turn the dough to coat the outside, pressing the sprinkles on with your fingers as you go. This part doesn’t have to be perfect. It’s okay if some of the sprinkles don’t stick to the dough.
- Cover the sprinkle-coated dough in plastic wrap and chill in the freezer for 20 minutes.
- Preheat oven to 350°F. Line two (or more) baking sheets with parchment paper.
- Cut the dough into 1/4-inch slices, and place them on the parchment –lined sheets. Bake small cookies for 7-9 minutes, and 10-12 minutes for larger cookies. Bake times will vary according to size, so keep an eye on them. They are done when slightly puffed and fragrant.
- Cut Tootsie Rolls candies in half, and then into small rectangles to make the “tree trunks”. Use the back of a knife to press tree bark striations in the candy. Press the Tootsie Rolls onto the bottoms of the trees. If the Tootsie Rolls are fresh and soft, they should stick to the sprinkles naturally. If you’re gifting these or taking them to a party, I suggest adhering the trunks to the trees with a dot of melted candy melts (insurance is best!)
- Allow the cookies to stand for several minutes or until the melted candy is set and the Tootsie Roll tree trunks are stable.
- Cheerful cookies like this are meant to be seen, so gift them in clear cellophane bags tied with pretty ribbon.