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Rosemary Shortbread Christmas Tree Cookies

Mary Parker by Mary Parker
15.12.2021
in Food & Receipts

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These lovely treats are a traditional part of our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas tree-shaped cookie cutter. They are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York,

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1/8 teaspoon sea salt
  • 4 cups confectioners’ sugar
  • 3 tablespoons meringue powder
  • 10 to 12 tablespoons water
  • Green and brown food coloring
  • Large nonpareils

image/svg+xml Text Ingredients View Recipe,

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
  • Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2×2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar now instead of frosting them after they’re baked.
  • Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks.
  • For frosting, beat confectioners’ sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
  • ,

    Nutrition Facts

    1 cookie: 324 calories, 12g fat (8g saturated fat), 33mg cholesterol, 32mg sodium, 52g carbohydrate (38g sugars, 0 fiber), 3g protein.

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