Sugar-Cookie Christmas Tree Cutouts

Source
Martha Stewart Living, December 2006
Sugar-Cookie Christmas Tree Cutouts
  • yield Makes about 2 dozen

Ingredients

  • 2 cups sifted all-purpose flour, plus more for work surface

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • Royal Icing

  • White nonpareils, for sprinkling

Cook's Note

Cookies can be stored in airtight containers at room temperature up to 1 week.

Directions

  1. Step 1

    Sift flour, baking powder, and salt into a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap in plastic; refrigerate 45 minutes.

  2. Step 2

    Preheat oven to 325. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a tree-shape cookie cutter, cut out cookies, and space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.

  3. Step 3

    Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Drizzle cookies with icing; sprinkle with nonpareils. Let set.

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