• 20 Ratings

Freehand glazing gives these cookies an artistic look.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 325 degrees. 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.

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

Cook's Notes

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

Reviews

20 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1