Merry Christmas dear readers!
This is the second Christmas cookie I made with the help of my son. He actually picked it out about a month ago because it looked so cute. Making this type of cookies was like playing with playdough
Makes about 36 cookies
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Green paste food coloring
1 recipe Powdered Sugar icing (below)
Red & green or multicolor confetti sprinkles
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Remove 1/2 cup of the dough. Tint the remaining dough with green food coloring.
Preheat oven to 325°. For each cookies, use the green dough to shape ten 1/2-inch balls. On an ungreased cookie sheet arrange balls in a row of four, topped by a row of three, then two, then one on top. As you arrange balls, gently press them into each other. Use the plain dough to make a 3/4-inch ball; place it at the bottom of the tree for a trunk. Repeat with remaining dough, leaving 2 inches between cookies.
Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Carefully transfer cookies to a wire rack; let cool.
Pipe or drizzle Powdered Sugar Icing back and forth over cookies to look like strings for lights. Add sprinkles to icing for lights. Let stand until icing sets.
Powdered Sugar Icing
In a medium bowl stir together 4 cups powdered sugar, 1 teaspoon vanilla, and enough milk (3 to 4 tablespoons) to make icing piping or drizzling consistency.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: Better Homes and Gardens Holiday Baking 2011.