Christmas Tree Sugar Cookies
Prep: 15 min + chill
Cook: 15 min
Serves: 30
Ingredients:
Cookies:
• 230g unsalted butter, softened
• 1 cup (220g) caster sugar
• 2 Otaika Valley Eggs Free Range Mixed Grade
• 2 tsp Queen Organic Vanilla Extract
• 3 cups (450g) plain flour
• 2/3 cup (100g) corn flour
• 1 tsp salt
Buttercream & Decoration
• 250g unsalted butter, softened
• 3 cups (450g) icing sugar, sifted
• 1 tsp Queen Vanilla Bean Paste
• Queen Green Food Colour Liquid
• Queen Glamour & Sparkle sprinkles
Method:
Cookies:
1. In a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla until light and fluffy. Add eggs and mix to combine.
2. Sift flours and salt together and add to butter mixture, mixing to incorporate. Pour dough out onto a piece of cling wrap and flatten into a disk. Chill for 1 hour.
3. Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.
4. Roll dough between 2 pieces of baking paper to 7mm-1cm thick. Cut cookies into shape using a heart and/or round shaped cookie cutter. Transfer to baking paper. Bake for 12-15 minutes. Transfer to a wire rack to cool completely.
Buttercream:
1. Place butter in bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy.
2. With mixer off, sift in icing sugar, folding to combine. Return to mixer and beat until combined, approximately 2-3 minutes. Add Vanilla Bean Paste and mix to combine.
3. Split buttercream into two bowls. Colour with two shades of green.
4. Pipe different colours onto cookies and decorate with sprinkles
