Sweet Tidings: Christmas Cookies to Make and Bake

Crunchy Christmas Trees
Makes 20 to 25
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  1. 1/2 cup (125 grams) butter
  2. 2/3 cup (125 grams) caster/granulated sugar
  3. 1 whole egg
  4. 2 cups (250 grams) all-purpose flour
  6. 1 egg white, lightly beaten
  7. 3/4 cup (100 grams) finely chopped pistachios
  8. Icing/confectioners’ sugar, for dusting (optional)
  9. 2 prepared baking sheets
  10. Christmas tree-shaped cookie cutters in assorted sizes
  1. Preheat the oven to 350°.
  2. Beat the butter and sugar together in a large mixing bowl until smooth. Add the whole egg and beat until fully incorporated. Stir in the flour and bring the mixture together to make a soft, but not sticky dough. Wrap in plastic wrap and chill in the fridge for 30 minutes.
  3. On a clean, lightly floured work surface, roll the dough out into a large rectangle about 1/4-inch thick. Cut out Christmas trees using the cookie cutters. Lay them on the prepared baking sheets, leaving a little space for spreading between each one. Bring the trimmed dough together and roll out again to cut as many cookies out of the dough as possible. Arrange on the baking sheets with the other cookies.
  4. Brush the top of each cookie with the lightly beaten egg white, leaving the trunk of the tree without the egg white wash. Scatter the chopped pistachios over the branch part of the tree.
  5. Bake in the preheated oven for 10 to 15 minutes, until golden and firm. Leave to cool on the baking sheets for 5 minutes or so, before transferring to a wire rack to cool completely. Dust with icing/confectioners’ sugar to emulate freshly fallen snow, if liked.
  1. Tip from our Test Kitchen: Try adding ½ teaspoon vanilla extract for a little extra flavor.
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