HEAT ALERT

Heat, humidity rise in Connecticut; hot temperatures last until at least Friday

Chef's Quick Tip: Christmas tree cookies

This week, Sabrina, owner of DiMare Pastry Shop, shows Tina Redwine how to make Christmas tree cookies.

News 12 Staff

Dec 2, 2020, 10:35 AM

Updated 1,295 days ago

Share:

This week, Sabrina DiMare Taylor, Owner and Pastry Chef of DiMare Pastry Shop, shows Tina Redwine how to make Christmas tree cookies.
Christmas Tree cookies 
Ingredients:
- 3/4 c. unsalted butter, at room temperature
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
Frosting:
- 1 c. butter
- 4 c. powdered sugar
- 1 tsp. vanilla extract
- 3 tbsp. water or milk
- Green gel icing color
- 3 tbsp. red and white pearl sprinkles
- 18 yellow star sprinkles
Method:
- Preheat oven to 350º and line two cookie sheets with parchment.
- Cream butter and sugar together until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla and almond extracts. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Dough will be thick.
- Make three sizes of cookie dough balls: 1 teaspoon, 2 teaspoons, and 3 teaspoons. (You should have an even number of each.) Place medium and large cookies on a cookie sheet and press down slightly on each. Bake until center looks mostly cooked, 7 to 8 minutes. Place smallest balls of dough on another cookie sheet and press down slightly. Bake until center looks mostly cooked, 5 to 6 minutes. When cookies are done, remove from oven and let cool 2 to 3 minutes, then transfer to a cookie rack to finish cooling.
- Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons water and mix until smooth. Add remaining powdered sugar and mix until smooth. Add green gel icing color to frosting and mix until your desired shade of green.
- Assemble cookies: Get one size of each cookie. Fit a piping bag with a medium sized star piping tip (I used Wilton 32) and fill bag with green frosting.
Pipe a swirl of frosting onto the largest cookie, then add the second medium sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie and decorate with a star and round ornament sprinkles. Continue building cookie trees, then refrigerate until ready to serve.


More from News 12