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White Christmas Cookie Tree

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Bake star cookies using roll out cookie dough and the Christmas Cookie Tree Cutter Kit. Ice and decorate with quick pour icing and you have made a magnificent cookie tree for the holidays. Top the tree with a ribbon bow!

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Ingredients

  • Large Batch Roll-Out Cookie Dough:
  • 20 baked star cookies (2 of each size) made from Large Batch Roll-Out Cookie Dough
  • 2 recipes Roll-Out Cookie Dough
  • 2 recipes Quick-Pour Cookie Icing
  • Royal Icing
  • Buttercream icing
  • 2 cups (1 pound) unsalted butter, softened
  • 3 cups granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon no color almond extract
  • 5 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • Quick-Pour Cookie Icing:
  • 5 cups confectioners' sugar sifted
  • 1/4 cup milk
  • 1/4 cup light corn syrup
  • Makes: About 3 cups of icing.
  • Royal Icing:
  • 3 tablespoons Meringue Powder
  • 4 cups (about 1 pound) confectioners' sugar
  • 6 tablespoons warm water
  • Makes: About 3 cups of icing.
  • Buttercream icing:
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 pound)
  • 2 tablespoons milk
  • Makes: About 3 cups of icing.

Details

Servings 6
Adapted from m.wilton.com

Preparation

Step 1

White Cookie Christmas Tree:

Ice cookies with Quick-Pour Cookie Icing, let dry.

Using round tip (included in Christmas Cookie Tree Kit) and Royal or Buttercream Icing, pipe outlines and dots on star points.

Stack cookies, securing together with dots of icing, if necessary.

Make ribbon bow and position on top, securing with dot of icing.

Large Batch Roll-Out Cookie Dough:

Preheat oven to 400°F.

In mixer bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Quick-Pour Cookie Icing:

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached)

Royal Icing:

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Makes: About 3 cups of icing.

Buttercream icing:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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