This recipe makes the absolute best butter cookies, ideal for decorating for Christmas. But building this Cookie Christmas Tree is great fun to do with kids!
Perfect Buttery Cut-Out Cookies (with lemon or orange Mascarpone Cream)
#IsolationBaking for #Christmas
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Perfect Buttery Cut-Out Cookies (with lemon or orange Mascarpone Cream)
#IsolationBaking for #Christmas
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Always tender, never crumbly or dry and less cloyingly sweet than your other butter cookie recipes.
If making the Christmas tree, make the cream filling first and place in the fridge to chill while making the cookies (RECIPE AFTER COOKIE RECIPE). You’ll need a set of
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Always tender, never crumbly or dry and less cloyingly sweet than your other butter cookie recipes.
If making the Christmas tree, make the cream filling first and place in the fridge to chill while making the cookies (RECIPE AFTER COOKIE RECIPE). You’ll need a set of
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nesting cookie cutter in 5 or 5 sizes; I use cutters with fluted edges.
2 sticks (16 tablespoons, 225 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 large eggs
¼ teaspoon salt
1 tablespoon Amaretto (optional)
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nesting cookie cutter in 5 or 5 sizes; I use cutters with fluted edges.
2 sticks (16 tablespoons, 225 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 large eggs
¼ teaspoon salt
1 tablespoon Amaretto (optional)
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½ teaspoon vanilla extract – use 1 teaspoon if omitting the Amaretto
3 ½ cups (525 grams) flour
(for an orange version, replace Amaretto with Grand Marnier or orange juice and add the finely grated zest of 1 orange)
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½ teaspoon vanilla extract – use 1 teaspoon if omitting the Amaretto
3 ½ cups (525 grams) flour
(for an orange version, replace Amaretto with Grand Marnier or orange juice and add the finely grated zest of 1 orange)
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For the Christmas tree:
1 egg, beaten (and a pastry brush)
Crushed pistachios (preferably green)
Decorations (sugar pearls in different colors or pink pralines)
In a large mixing bowl, cream together the softened butter & the sugar until light and fluffy.
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For the Christmas tree:
1 egg, beaten (and a pastry brush)
Crushed pistachios (preferably green)
Decorations (sugar pearls in different colors or pink pralines)
In a large mixing bowl, cream together the softened butter & the sugar until light and fluffy.
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Add the eggs one at a time, beating briefly after each addition just to incorporate.
Beat in the salt, the Amaretto & vanilla and then about a third of the flour until smooth. Gradually beat in as much of the remaining flour as possible using the electric beater, then
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Add the eggs one at a time, beating briefly after each addition just to incorporate.
Beat in the salt, the Amaretto & vanilla and then about a third of the flour until smooth. Gradually beat in as much of the remaining flour as possible using the electric beater, then
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stir in the rest with a wooden spoon or a spatula.
Turn out onto a lightly floured surface. If you haven’t stirred in all of the flour you can knead in the rest quite easily. Once you have a smooth, homogeneous dough, wrap tightly in plastic wrap and let it chill in the
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stir in the rest with a wooden spoon or a spatula.
Turn out onto a lightly floured surface. If you haven’t stirred in all of the flour you can knead in the rest quite easily. Once you have a smooth, homogeneous dough, wrap tightly in plastic wrap and let it chill in the
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the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C). Have ready lined or unlined cookie sheets.
Working with about half the dough at a time, roll it out to a thickness of not less than 1/8-inch (no less than .3 cm), being careful that the
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the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C). Have ready lined or unlined cookie sheets.
Working with about half the dough at a time, roll it out to a thickness of not less than 1/8-inch (no less than .3 cm), being careful that the
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dough is very evenly rolled out. Carefully cut out shapes with your cookie cutters.
If making the Christmas tree, cut out one larger round base then 2 each of 3 other sized rounds. Or improvise.
Gently transfer to a cookie sheet. If making the Christmas tree, gently
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dough is very evenly rolled out. Carefully cut out shapes with your cookie cutters.
If making the Christmas tree, cut out one larger round base then 2 each of 3 other sized rounds. Or improvise.
Gently transfer to a cookie sheet. If making the Christmas tree, gently
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gently lift round the cookies one by one, brush all around the edges with a beaten egg, then dip in crushed pistachio nuts before placing on the cookie sheets. I also brush my Hanukkah or Christmas cookies very lightly with egg wash before sprinkling them with colored
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gently lift round the cookies one by one, brush all around the edges with a beaten egg, then dip in crushed pistachio nuts before placing on the cookie sheets. I also brush my Hanukkah or Christmas cookies very lightly with egg wash before sprinkling them with colored
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sprinkles.
Bake for about 10 minutes. They will be set and appear cooked but they will NOT brown. You’ll know they are done because they will slide right off the cookie sheet when just nudged with a spatula.
Allow to cool completely before decorating or building the
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sprinkles.
Bake for about 10 minutes. They will be set and appear cooked but they will NOT brown. You’ll know they are done because they will slide right off the cookie sheet when just nudged with a spatula.
Allow to cool completely before decorating or building the
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Christmas tree.
Mascarpone Goat Cheese Cream (either lemon or orange) for the "snow":
7 ounces (200 grams) mascarpone cheese, drained
1 ounce (30 grams) fresh, tangy goat cheese, drained
2 tablespoons (30 grams) superfine sugar
Finely grated zest of ½ lemon
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Christmas tree.
Mascarpone Goat Cheese Cream (either lemon or orange) for the "snow":
7 ounces (200 grams) mascarpone cheese, drained
1 ounce (30 grams) fresh, tangy goat cheese, drained
2 tablespoons (30 grams) superfine sugar
Finely grated zest of ½ lemon
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1/8 teaspoon ground cinnamon
½ teaspoon Limoncello
¾ - 1 cup (about 200 ml) heavy whipping cream
For the orange version, replace the lemon zest with 1 teaspoon orange zest; replace the Limoncello with 2 tablespoons orange juice + 1/2 teaspoon Grand Marnier
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1/8 teaspoon ground cinnamon
½ teaspoon Limoncello
¾ - 1 cup (about 200 ml) heavy whipping cream
For the orange version, replace the lemon zest with 1 teaspoon orange zest; replace the Limoncello with 2 tablespoons orange juice + 1/2 teaspoon Grand Marnier
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Place the mascarpone, the goat cheese, the sugar, zest, cinnamon & Limoncello in a mixing bowl & beat until smooth & creamy. Chill.
Have the Lemon or Orange Mascarpone Cream, the whipping cream as well as the glass bowl & beaters for beating the whipped cream very well
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Place the mascarpone, the goat cheese, the sugar, zest, cinnamon & Limoncello in a mixing bowl & beat until smooth & creamy. Chill.
Have the Lemon or Orange Mascarpone Cream, the whipping cream as well as the glass bowl & beaters for beating the whipped cream very well
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chilled before making the Christmas tree “snow”.
When ready to make the Cookie Christmas Tree, beat the heavy cream in the chilled bowl with the chilled beaters until very thick. Using the same beaters, beat the Mascarpone Cream briefly just to loosen it & make it
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chilled before making the Christmas tree “snow”.
When ready to make the Cookie Christmas Tree, beat the heavy cream in the chilled bowl with the chilled beaters until very thick. Using the same beaters, beat the Mascarpone Cream briefly just to loosen it & make it
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smooth & creamy after chilling in the fridge. Beat the whipped cream & the Lemon or Orange Mascarpone Cream briefly to blend and thicken.
To create the Cookies and Cream Christmas Tree:
Stack the various-sized ruffled cookies which have been trimmed in chopped green
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smooth & creamy after chilling in the fridge. Beat the whipped cream & the Lemon or Orange Mascarpone Cream briefly to blend and thicken.
To create the Cookies and Cream Christmas Tree:
Stack the various-sized ruffled cookies which have been trimmed in chopped green
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pistachio nuts from largest to smallest, placing a large dollop of snow/lemon or orange mascarpone cream carefully in the center of each cookie round before placing another cookie on top trying to keep the green pistachio bits visible. Decorate by sprinkling the snow
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pistachio nuts from largest to smallest, placing a large dollop of snow/lemon or orange mascarpone cream carefully in the center of each cookie round before placing another cookie on top trying to keep the green pistachio bits visible. Decorate by sprinkling the snow
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with colored sugar or pearls.
with colored sugar or pearls.
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