CHRISTMAS TREE SANDWICHES
Plain peanut butter and jelly sandwiches take on new shape in the hands of subscriber Flo Burtnett of Gage, Oklahoma! To make her fun versions, she cut frozen bread slices with a tree-shaped cookie cutter, poked holes into one slice so the jelly would show through, then put together the sandwiches. "By the time you've finished, the bread's thawed and ready for eating," she notes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut bread into trees with cookie cutter. Using the straw, punch holes into six trees; set aside. Spread remaining trees with peanut butter and jelly. Top with trees that have holes; fill holes with additional jelly using the pastry bag.
Nutrition Facts :
CHRISTMAS TREE SANDWICHES
These mini Christmas tree sandwiches are the perfect finger food for kids' school lunches, Christmas party or family gathering.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Spread 8 slices of bread with mayonnaise.
- Top each with a slice of cheese and ham.
- Spread little bit of mustard over and cover with a slice of bread.
- With a tree-shaped cookie cutter, cut 2 trees out of each sandwich.
Nutrition Facts : Calories 222 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 523 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GINGERBREAD CHRISTMAS TREE SANDWICH COOKIES
These spicy gingerbread sandwich cookies get their kick from black pepper and cayenne in the dough. The cream cheese frosting works double time -- as a filling it mellows the ginger kick just enough, and it decorates the tops of the cookies, too.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 10 to 11 sandwich cookies
Number Of Ingredients 20
Steps:
- For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool.
- For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6).
- For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately.
CHRISTMAS TREE SANDWICH COOKIES
Right-side up or upside down, there's a cute Christmas tree shape on both sides of these easy cookie sandwiches!
Provided by Allrecipes Member
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. Bake cookies as directed on package. Cool completely, about 15 minutes.
- For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 28 g, Cholesterol 5.9 mg, Fat 9.6 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 126.4 mg, Sugar 9.6 g
CHRISTMAS TREE SANDWICHES
Make the holidays even more festive with our Christmas Tree Sandwiches made from our Basic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield 2 Dozen
Number Of Ingredients 6
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Roll basic dough out on a lightly floured surface 1/4 inch thick. Cut into 24 tree shapes with 3-inch cutter. Cut holes in half of the trees with a 1/4-inch round pastry tip or straw; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 10 to 15 minutes. Cool completely before sandwiching together with raspberry or strawberry jam.
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- Take the crust out from the 50 slices of sandwich bread and get 10 sets of stars of different sizes by using a cookie cutter: each set of stars must contain a minimum of 4 and a maximum of 7 stars of different sizes, from one large to one small;
- Spread the largest stars with mayonnaise and assemble the trees by alternating layers of ingredients: in this case, ham and lettuce, and stars of bread until you get to the last star, the smallest.
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