Once Upon A Rolling Pin Blog Christmas Cookie Trees

YAY! In case you didn't know, Christmas is my favourite baking season and generally one of my favourite times of the year. I can't help getting caught up in the festivities. This easy to make mini christmas cookie trees will delight your holiday guests and look stunning on your Christmas buffet!makes 6ingredients cookies3 c all-purpose flour1/2 tsp baking soda3/4 tsp baking powder3/4 tsp salt1 c unsalted butter, softened1 c sugar1 1/2 tsp vanilla extract1/2 tsp almond extract1 large eggconfectioners' sugar, for dustingfrosting1 c unsalted butter, softened2 c confectioners' sugar1 tsp vanilla extract1/2 tsp almond extracta pinch of saltsprinkles, for decoratingcluesmethodcookiespreheat the oven to 350ºf (180) line two baking sheets with parchment paper and set aside.in a medium bowl, whisk together the flour, baking soda, baking powder, and salt.in a large bowl with an electric mixer, beat together the butter and sugar on medium high until pale and fluffy, 3-4 minutes.reduce the speed to medium and add the extracts and egg and mix to combine. reduce the speed to low and then gradually add the dry ingredients and mix to combine.pour the dough out onto a clean work surface and give it a few kneads to bring it all together. divide it in half, wrap half of it plastic wrap, and refrigerate it while you roll out the first half. dust your work surface and a rolling pin with confectioners' sugar and roll out the dough to 1/4" thickness. cut out five increasing sizes of circles, and use a small offset spatula to transfer them to a baking sheet.re-roll scraps and repeat with the remaining half of the dough. bake for 10-12 minutes, until the bottoms are lightly browned. let the cookies cool on the pans for 5 minutes and then transfer them a wire rack to cool completely.frostingin a large bowl with an electric mixer, beat the butter until soft and creamy. gradually add the sugar and mix to combine. mix in the extracts and salt. add food coloring, if desired.transfer the frosting to a piping bag. stack up the circles, largest on bottom, with a thin layer of frosting between them and decorate with sprinkles. photo © Alina Lefa