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Sparkle Trees

These cutout sugar cookie trees glisten with a powdered sugar icing and colored sugar.

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  • Makes: 16 servings
  • Yields: 16 (6-inch) or 28 (4-inch) cookies
  • Prep: 50 mins
  • Chill: 1 hr
  • Bake: 12 mins 350°F

Sparkle Trees

Directions

  1. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill dough 1 hour or until easy to handle.
  2. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.
  3. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies.

From the Test Kitchen

Store in airtight container at room temperature up to 3 days; freeze up to 3 months.

Nutrition facts are given for each 6-inch cookie.

Powdered Sugar Icing

Directions

  1. Stir together powdered sugar, vanilla, and milk to make thin icing. Refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. Makes about 1 cup.

Nutrition Facts (Sparkle Trees)

  • Per serving:
  • 380 kcal cal.,
  • 18 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 46 mg chol.,
  • 162 mg sodium,
  • 54 g carb.,
  • 1 g fiber,
  • 35 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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