Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cutout Christmas Tree Cookies 3.0 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 1 dozen Ingredients Cutout Cookie Dough Directions On a large sheet of parchment paper, lightly flour both sides of 1 disk green dough, cover with more parchment, and roll out to about 1/8 inch thick. Repeat with second disk. Remove top sheets of parchment. On a lightly floured work surface, roll pieces of red dough into thin snakes. Arrange on top of green dough in desired pattern. (If dough gets too soft to work with, refrigerate 10 minutes before continuing.) Roll yellow and plain dough into pea-size balls and arrange on top of green dough in desired pattern. Preheat oven to 350 degrees. Top dough with more parchment and gently roll over dough until decorative pieces are flush with green dough. Carefully remove top sheets of parchment. With a 4-to-5-inch-tall tree-shaped cutter, cut dough. Transfer dough on parchment to baking sheets and freeze until firm, 15 minutes. Remove cutouts from excess dough and transfer to newly lined baking sheets. Bake until set, 12 minutes. Let cool on sheets on wire racks. Cook's Notes Store in airtight containers, up to 1 week. Rate it Print