Description
Fragrant rosemary and buttery shortbread combine to create elegant Christmas tree cookies, perfect for holiday gifting.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- 2 Tbsp minced fresh rosemary
- ⅛ tsp sea salt
- Colored sugar (optional, for pre-bake decoration)
- 4 cups confectioners’ sugar
- 3 Tbsp meringue powder
- 10–12 Tbsp water (adjust for consistency)
- Green and brown food coloring
- Large nonpareils (for ornament detail)
Instructions
- Cream butter and sugar together until light and fluffy (about 5–7 minutes).
- In another bowl, whisk together flour, minced rosemary, and sea salt. Gradually beat this mixture into the creamed butter until fully combined.
- Divide dough into two disks, wrap in plastic, and refrigerate for about 1 hour, or until firm enough to roll.
- Preheat oven to 350°F (175°C). Roll out one disk at a time to ¼-inch thickness and cut with a tree-shaped cookie cutter.
- Place cookies 1 inch apart on parchment-lined baking sheets and sprinkle with colored sugar before baking (if using). Bake for 14–16 minutes until edges just begin to brown. Let cool on the pan for 5 minutes, then transfer to wire racks.
- Beat confectioners’ sugar, meringue powder, and water until smooth and thick enough to hold soft peaks. Adjust water gradually for desired piping consistency.
- Divide icing into portions, tint green for trees and brown for trunks, and decorate cooled cookies with icing and nonpareils.
Notes
Fresh rosemary gives a lovely aroma; avoid substituting dried unless finely crushed. For a melt-in-your-mouth texture, ensure not to overbake. Store cookies in an airtight container for up to 1 week or freeze undecorated cookies for up to 2 months.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American