Prep 2 hrs
Cook 45 mins
These are great tasting and good looking cut-out cookies. Frost with a browned butter frosting, decorate how you wish, and stand 'em up in purchased jelly wreaths. Make them in several tree sizes. They will add color, fun and good eating to your cookie trays.
- 3⁄4 cup unsalted butter
- 1 1⁄4 cups packed light brown sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 2 eggs
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla
- tinted cake decorating gel
- holiday candy sprinkles
- colored sugar sprinkle, etc
- Cream butter, add sugar and beat until light and fluffy.
- Add vanilla and lemon juice.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and salt and add to creamed mixture and mix well.
- Chill, then roll dough to about 1/8 inch or thicker.
- Cut into various sized Christmas trees.
- Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked.
- Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned. Cool. Cover with frosting; decorate.
- For Frosting:.
- Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn.
- Stir in 3 cups powdered sugar and vanilla.
- Add water a few drops at a time until frosting is of spreading consistency.
- Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc.
- To stand, set each in ring of bought jellied candies.
I bake these cookies every Christmas and also use the dough recipe for Halloween - using Halloween cookie cutters. The cookies always turn out perfectly. The only change I make is that I omit the lemon juice.