Sugar Cookie Christmas Trees
What's Christmas without classic sugar cookies? Gather family, friends, and frosting, then get decorating. For extra glam, use festive shades of edible glitter — your sugar cookie trees will be twinkling in no time.
1/3 cup butter, softened
1/3 cup vegetable shortening
3/4 cup granulated sugar
1 teaspoon baking powder
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sifted powdered sugar
4 teaspoons meringue powder
1/4 teaspoon cream of tartar
1/4 cup warm water
1 tablespoons warm water
- In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 1 hour or until easy to handle.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll half of the dough at a time to 1/8 to 1/4-inch thickness. Using desired tree-shaped cookie cutters, cut out dough.
- Place about 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned.
- Transfer to a wire racks and let cool. Frost with Royal Icing and decorate with sprinkles.
- For Royal Icing: Stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/4 cup warm water. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff. Add the 1 to 2 tablespoons additional water, 1 teaspoon at a time, to make desired consistency.
Makes 36 to 48 (2 1/2-inch) cookies.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.