Here's proof you can make stunning Christmas cookies without any frosting or piping bags. Tint your dough in varying shades of green (or any other color) and mix-and-match cutouts to make these unique cookies.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
25 mins
bake:
15 mins
total:
40 mins
Servings:
48
Yield:
48 (2- to 3-inch) cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and, if desired, almond extract. Beat in salt and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into two or three portions; tint each portion with food coloring as desired.

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  • On a lightly floured surface, roll dough portions to 1/8- to 1/4-inch thick. Use small cookie cutters to cut out shapes from each color and replace with cutout shapes of another color. Using larger (2- to 3-inch) cookie cutters, cut dough into desired multicolor trees. If necessary, dip cutters in flour to prevent sticking. Place cutouts 1 inch apart on an ungreased cookie sheet. Reroll scraps as needed.

  • Bake 6 to 8 minutes or until edges are firm but not brown. (Adjust timing for smaller and larger cookies.) Remove; cool on a wire rack. If desired, mix 1 tsp. vodka with 1/2 tsp. luster dust; brush on cooled cookies.

Nutrition Facts

102 calories; fat 6g; cholesterol 19mg; saturated fat 4g; carbohydrates 11g; mono fat 2g; sugars 4g; protein 1g; vitamin a 183.1IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 17.4mcg; sodium 86mg; potassium 13mg; calcium 5mg; iron 0.4mg.
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