Christmas Tree Sandwich Cookies Food

CHRISTMAS SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball. , On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. , In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.

CHOCOLATE CHRISTMAS TREE COOKIES

Steps:

• Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
• Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
• Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.

GINGERBREAD CHRISTMAS TREE SANDWICH COOKIES

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 COOKIES

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.

CHRISTMAS TREE SANDWICHES

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.

CHRISTMAS TREE SANDWICH COOKIES

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.

CHRISTMAS TREE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients in mixer bowl.
• Add shortening, milk and vanilla.
• Mix for about 1 minute.
• Stop and scrape bowl.
• Add egg whites.
• Beat until smooth and fluffy.
• Fill greased and floured cupcake molds about halfway.
• Bake in preheated oven for about 20 minutes, or until toothpick inserted into center comes out clean.
• Remove from oven.
• Slice rounded"humps" from cupcakes.
• Cool on wire racks.
• Frost with green frosting and decorate.

CHRISTMAS TREE COOKIES

Steps:

• Cream butter, add sugar and beat until light and fluffy.
• Add vanilla and lemon juice.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder and salt and add to creamed mixture and mix well.
• Chill, then roll dough to about 1/8 inch or thicker.
• Cut into various sized Christmas trees.
• Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked.
• Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned. Cool. Cover with frosting; decorate.
• For Frosting:.
• Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn.
• Stir in 3 cups powdered sugar and vanilla.
• Add water a few drops at a time until frosting is of spreading consistency.
• Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc.
• To stand, set each in ring of bought jellied candies.

CHRISTMAS TREE SANDWICHES

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.