Slice ‘n’ Bake Christmas Tree Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 Food coloring, green
  • 1 cup Granulated sugar
  • 1 Sprinkles
  • 1 tsp Vanilla extract

• Dairy

  • 8 oz Butter, unsalted

Found on momlovesbaking.com

Ingredients

• 3 cups (415g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1 cup (210g) granulated sugar
• 8 ounces (226g) unsalted butter, softened (2 sticks)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• green food coloring (I used Wilton brand)
• sprinkles

Directions

• In a large bowl, stir together the flour and baking powder. Set aside. Place the butter and sugar in a large bowl. With an electric mixer, beat on medium for 3 minutes. Add egg, vanilla and almond. Mix until combined. With the mixer on low, gradually add the dry ingredients. Mix on medium until a dough forms. Divide dough into thirds. Keep two thirds plain and color the other third green. I found it easiest to incorporate the color by kneading the dough with my hands.
• Roll the green dough to about 1/2-inch thick. Using a 1-inch tree cookie cutter, cut as many trees as you can. Combine the scraps and roll again. Cut more trees. Repeat. Stack the trees together in 3 rows.
• Take the remaining plain dough and divide into thirds. Divide each third into smaller pieces that you roll out into narrow ropes of dough. Place the ropes around the trees. You will end up with 3 logs of dough. Roll each log in sprinkles, wrap in plastic and refrigerate for two hours or overnight.
• Once chilled, slice 1/4-inch thick cookies and place on ungreased cookie sheets. Bake at 350°F. for 8-10 minutes. Do not overbake. Let cool. Serve immediately or store covered for up to 1 week. They will also freeze well for longer life.
• Makes about 30 cookies.
• Recipe inspired by Laurens Latest