STAR COOKIE TREES
The templates for the stars may be found on the Holiday Channel of our website, www.marthastewart.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes enough dough for 1 tree
Number Of Ingredients 11
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until mixture is light and fluffy. Beat in the eggs and vanilla extract.
- Reduce speed to low, and gradually add the flour mixture, mixing until thoroughly combined. Divide the dough into four parts, and flatten each piece into a disk. Wrap the disks in plastic, and chill for at least 30 minutes.
- Heat oven to 325 degrees. Place a clean piece of parchment paper or a Silpat (a French nonstick baking mat) on work surface, and dust generously with flour. Place one disk of dough in center, and roll to 3/16 inch thick. While rolling, occasionally run a large offset spatula under the dough to distribute the flour and prevent sticking. Use more flour for the top or bottom of dough if necessary. Transfer parchment paper and rolled dough to a cookie sheet that fits in freezer. Place in the freezer for 15 minutes or until the dough is chilled through. (This may be done in the refrigerator, but it will take longer.) Repeat process with remaining dough (you can stack sheets in the freezer to chill).
- Remove dough and parchment from the freezer, and transfer to work surface. Using the cutout templates and a paring knife or utility knife, cut three of each size star. Using a plastic straw, poke a hole in the center of each cookie. Remove the templates from the dough, and pull away scraps from the stars. If the stars are too close together, carefully use a spatula to transfer them to a parchment or Silpatlined baking sheet. Return cut cookies to the freezer to chill before baking; this will prevent excessive spreading. Reroll scraps, and cut out remaining stars.
- Once the cookies are chilled through, remove them from freezer, and place in the oven. Bake 15 to 18 minutes, rotating at least once, until cookies begin to get color. Remove from oven, and transfer to a heat-proof surface.
- Decorate the cookies with Royal Icing and sanding sugar or nonpareils if desired. Place one of the largest cookies on a plate, and place an 11-inch wooden skewer in the hole. Stack the remaining two largest cookies on top, spiraling them so that the points don't line up. Continue to stack the cookies in descending-size order. If you have left the cookies undecorated, dust them with confectioners' sugar if desired. Serve.
HOLIDAY COOKIE TREE CENTERPIECE
Provided by Food Network
Time 6h10m
Yield 1 cookie tree (2 dozen cookies)
Number Of Ingredients 16
Steps:
- COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight.
- HEAT oven to 350 degrees F. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.) Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely.
- STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.) Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles.
- PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm.
COOKIE CHRISTMAS TREES RECIPE BY TASTY
Here's what you need: round cookies, round cookies, round cookies, round cookies, white frosting, green cookie icing, white pearl sprinkle, red pearl sprinkle
Provided by Walmart
Categories Desserts
Yield 12 trees
Number Of Ingredients 8
Steps:
- Line a large baking sheet with parchment paper.
- Stack each kind of cookie together in pairs, using about ½ teaspoon of white frosting to hold the cookies together.
- Dab ½ teaspoon of white frosting on top of a stack of 3-inch (7 cm) cookies, then place a stack of 2-inch (5 cm) cookies on top. Dab ¼ teaspoon of frosting on top of the 2-inch (5 cm) cookie, then place a 1-inch (2.54 cm) cookie stack on top. Dab another ¼ teaspoon of frosting on top, then finish with a stack of ½-inch (1.24 cm) cookies. Set on the prepared baking sheet and repeat with the remaining cookies and frosting to make 12 "trees."
- Transfer the baking sheet to the refrigerator to firm up the frosting, about 15 minutes.
- Carefully pipe the green icing around the bottom ledges of each cookie tree, then decorate with white and red pearl sprinkles. Repeat with the remaining ledges between each cookie layer, then pipe a small circle of icing at the top of each tree and finish with a single sprinkle. Return the pan to the refrigerator to firm up the icing at any point if needed.
- Enjoy!
Nutrition Facts : Calories 845 calories, Carbohydrate 122 grams, Fat 40 grams, Fiber 2 grams, Protein 5 grams, Sugar 89 grams
CHRISTMAS TREE COOKIE STACK
A cookie tree is a great centerpiece for your Christmas table. You can use my recipe or your favorite cut-out cookie recipe. All you need are star-shaped cookie cutters in different sizes.
Provided by Loló
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h16m
Yield 60
Number Of Ingredients 13
Steps:
- Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
- Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
- Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
- Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
- Dust the finished tree with confectioners' sugar.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.4 g, Cholesterol 11.6 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 47.1 mg, Sugar 7.6 g
GINGERBREAD TREE RECIPE
One good idea often leads to another. That's certainly the case with this tasty craft that began with a favorite cookie at Pat's house. Pat's delightful gingerbread recipe came across our Test Kitchen's desk not long ago. We knew it was a "winner"-but what caught our eye was her note about the piles of cookies she and her family traditionally cut out each Christmas. That got all of us thinking in a crafty direction. We soon started piling up our own cookies in the shape of this Christmas tree! Before you know it, we had another "Crafting with Taste" project to pass along. Not only does this centerpiece make an attractive table topper, you don't need to worry about dessert when you craft it. Just pass the plate around your dinner table and let guests dig in!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 33 cookies.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until fluffy. Add eggs, molasses and vinegar; mix well. Combine flour, ginger, baking soda, cinnamon and cloves; gradually add to creamed mixture. Cover and chill overnight., To prepare star pattern: Trace each star size onto waxed paper and cut out. If you would like to preserve the patterns, copy them, cover both sides with Contact paper and cut out. On a lightly floured surface, roll a portion of dough to 1/4-in. thickness; keep rest refrigerated., To cut out stars: Use a sharp knife or pizza cutter to cut around star patterns. You will need a total of 33 cookies--two treetop stars; three each of stars 1-4 and 9; and four each of stars 5-8. Place 12 in. apart on greased baking sheets. Press a red-hot candy into the center of each treetop star; press red hot candies into points of the rest of the stars. In one number 9 star, make two indentations as shown on the pattern (to hold the treetop stars in place)., To bake: Place all cookies in a 350° oven and bake until lightly browned on the edges; 5 minutes for treetop stars; 8-10 minutes for numbers 6-9; 11-12 minutes for numbers 1-5. Cool on baking sheets for 5 minutes; remove to wire racks and cool completely., To assemble: Starting with star number 1, stack stars on the serving plate, staggering star points. For a natural-looking tree as shown in the photo at left, the sizes are alternated in the following order: 1-1-2-1-2-3-2-3-4-5-4-5-5-6-5-6-6-7-6-7-7-8-7-8-8-9-8-9-9 ( with indentations). Place the two tree top stars in the indentations, leaning back to back. Dust tree with confectioners' sugar if desired. To serve, pass the entire tree.
Nutrition Facts :
GINGERBREAD STAR TREE
Set out this stunning centerpiece, and your guests will be singing "Oh, Christmas Tree..." in no time. You could even have the kiddos help you create a whole forest in all different sizes for a delicious winter wonderland. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 1 gingerbread tree and 3 dozen small star cookies.
Number Of Ingredients 27
Steps:
- Make star templates: Using a pencil and ruler, draw five-pointed stars in the following dimensions on waxed paper: 8-1/2 in., 8 in., 7-1/2 in., 7-1/4 in., 6-3/4 in., 6 in. and 4-1/2 in. Label each template with its dimensions. Cut out with scissors and set aside., Make dough: In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions., Make large stars: On a lightly floured surface, roll out each portion to 1/4-in. thickness. Using templates, cut one 8-1/2-in. star, two 8-in. stars, one 7-1/2-in. star, two 7-1/4-in. stars, one 6-3/4-in. star, two 6-in. stars and one 4-1/2-in. star. Place on greased baking sheets. Bake at 325° for 12-15 minutes or until set. Remove to wire racks to cool., Make circles and small stars: Cut two circles using a floured 2-1/2-in. round cookie cutter. Cut 12 circles using a floured 2-in. round cookie cutter. Cut two circles using a floured 1-1/2-in. round cookie cutter. Cut remaining dough using floured star-shaped cookie cutters, re-rolling scraps. Place on greased baking sheets. Bake at 325° for 10-12 minutes or until set. Remove to wire racks to cool., Make icing: In a large bowl, combine 3-3/4 cups confectioners' sugar, 3 tablespoons meringue powder and 5 tablespoons water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Assemble: Using icing and round cookies, make one 2-1/2-in. sandwich cookie, six 2-in. sandwich cookies and one 1-1/2-in. sandwich cookie. Let stand for 15 minutes or until set. Place the 8-1/2-in. star on a serving plate. Spread a small amount of icing onto center of star; top with 2-1/2-in. round sandwich cookie. Spread a small amount of icing onto sandwich cookie; top with remaining 8-in. star. Let stand for 15 minutes or until set. Repeat with remaining icing, sandwich cookies and stars, building tree using the largest stars and sandwich cookies first. After each star is added, let stand for 15 minutes or until set., Decorate tree: Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert a small pastry tip. Fill bag with icing. Decorate tree as desired with icing, candy and confectioners sugar. Decorate a 2-in. star cookie as desired; secure on the treetop with icing., Decorate small star cookies: Dip cookies in melted candy coating; place on waxed paper and let stand until set. Sprinkle white cookies with edible glitter. Leave some cookies plain if desired. Gently place cookies onto tree branches and on the serving platter.
Nutrition Facts :
GINGERBREAD STAR TREE
Make this stunning gingerbread Christmas tree as a standalone treat, or as a decoration for a festive cake, such as our pure gold Christmas drip cake
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 43m
Yield 10-12 stars
Number Of Ingredients 10
Steps:
- Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.
- Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.
- Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.
- Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS TREE COOKIES
This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.
Provided by Shannon
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
- Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
- Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3 g
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HOW TO MAKE A CHRISTMAS COOKIE TREE - MOM LOVES BAKING
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4.8/5 (4)Total Time 1 hr 27 minsCategory DessertCalories 260 per serving
- Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff and does not hold together in a ball, add water, a teaspoon at a time). Divide dough into 4 balls, wrap in plastic wrap and chill for 20 minutes.
- Measure out the powdered sugar into a medium bowl. Sift it only if it has a lot of lumps. I buy the grocery store brand powdered sugar that comes in a 32 ounce plastic bag so I don't have to sift it. I also weigh out the 16 ounces needed for this recipe using a food scale. Set aside.
- Place the largest cookie onto a serving platter or cakestand (pipe a dollop of frosting under the cookie, so it will stick to the plate). Then place the next large cookie of the same size on top, moving it so the points of the stars are alternating (not lined up). Pipe green buttercream stars on the 5 corners of the cookie star. Pipe a dollop of frosting in the middle, so the next cookie will stick. Repeat these steps with 2 of each size cookie until you get to the top. Pipe white stars onto the smalled star cookie and place on top of your cookie tree. Garnish with white pearl sprinkles and yellow star sprinkles. Serve within 24 hours for best taste and freshness.
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