cardboard cutouts stencils dusted lightly with flour
red food coloring
edible gold powder paint food coloring
unflavored vodka to be used with powder paint vodka
Serving Size: 1 (1274) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1686 g32 %
Total Fat 187.3 g288 %
Saturated Fat 117.1 g585 %
Cholesterol 488.1 mg
Sodium 1804.3 mg
Dietary Fiber 8.4 g33 %
Sugars 618.4 g2473 %
Protein 45 g
SHORTBREAD CHRISTMAS TREE:
Heat oven to 350 degrees fahrenheit.
In a stand mixer beat butter and sugar until creamy. Add vanilla and flour until dough forms. Roll out dough onto parchment lined baking sheet and using powdered sugar to prevent sticking, cut out shapes. Set scraps aside to be used on the next sheet.
Bake 12-16 minutes until edges just start to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Allow to cool.
PIPING AND FLOODING ICING:
In stand mixer blend egg white with 3 1/2 cups confectioners sugar and red food coloring. Once mixed place half in a large piping bag with a large round tip (This is your flooding bag). Add a cup of confectioners’ sugar to the remaining frosting in the stand mixer and beat until mixed. Scoop this mixture into another piping bag with a small tip. using this bag pipe along the edges of your cookies. Once done use the flooding bag to flood your cookies. Use a toothpick or needle to pop any air bubbles that form immediately after piping to ensure a smooth surface.
Use leftover thicker frosting to pipe additional details and glue cookies together to form a tree.