Meredith White's Decorated Tree Cookies
This rolled cookie dough recipe can be doubled, and it can be
refrigerated for up to three days. To freeze wrap in plastic wrap and
place in a zip closure freezer bag. Defrost in the refrigerator 24
hours. Be creative and use several of the decorating ideas below.
- 1 1/2 cups powdered sugar
- 1 cup soft margarine or butter
- 1 1/2 teaspoons vanilla extract
- 1 egg, slightly beaten
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Decorating stuff
- In a large bowl, beat powdered sugar and margarine with an
electric mixer on medium speed, or mix with a spoon, until smooth.
- Break egg into a small bowl and beat slightly with a fork.
- Add egg to sugar mixture and stir in vanilla extract.
- Stir in flour, baking soda, and cream of tartar.
- For best results, cover the dough and refrigerate for about two
- Preheat oven to 375°F.
- Lightly flour counter or use a dough board. Place half of dough on
surface and form a ball. Rub some flour on the rolling pin and roll
dough to about 1/8 inch thickness.
- Using a Christmas tree cutter cut out several cookies. Place about
2 inches apart on an ungreased cookie sheet. If using egg yolk paint,
decorate before baking.
- Bake 7 to 8 minutes or until lightly brown. Cool completely before
using frosting or glaze to decorate or it will melt.
One cookie contains 60 calories; 3 g fat; 5 g cholesterol (if using
butter); 60 mg sodium; 7 g carbohydrate; 1g protein.
Here is a link to Meredith's Recipe for snowy sugar glaze.