Sometimes holiday desserts are just SO festive. Like red and green threw up all over them, had a baby and then dumped their garage sale stuff off too - that is all red and green. Holidays aren't always about color, and sometimes you can be festive without being overly festive. These cookies are exactly that. These adorable tree cookies look like Christmas. And, the combination of lemon and rosemary is nice and refreshing compared to peppermint everything. Make them this week, they are the perfect end to Christmas dinner.
Lemon Rosemary Tree Shortbreads
Makes 24 to 30
2 sticks (227 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar
2 teaspoon organic lemon flavor (like Frontier Co-Op)
1 teaspoon organic vanilla extract
255 grams (2 cups) organic all purpose flour
6 grams organic dried rosemary
extra organic flour for rolling dough
organic cane sugar (for dusting)
9 grams organic egg whites
30 grams (3 tablespoons) organic powdered sugar, sifted
1/4 teaspoon organic vanilla extract
Method Preheat oven to 350°F.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add butter, powdered sugar, lemon flavor and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
Add flour, rosemary and lemon zest into mixing bowl and mix on low until combined.
On a floured surface, roll out the cookie dough to 1/4-inch and cut out tree shaped cookies.
Place cookies on a baking sheet with parchment paper at least 1 inch apart.
Bake cookies for 13 to 15 minutes or until golden brown around the edges.
Dust cookies with organic cane sugar when they come out of the oven.
Store cookies in a cookie jar.
To make the glaze: In the bowl of a stand mixer fitted with the whisk attachment whisk egg whites and vanilla extract until frothy. On slow speed, add in powdered sugar little by little until it becomes thick and shiny white.
Whisk on high until it forms stiff peaks, and put in piping bag with Ateco tip #2. Pipe around the edges or onto the tree, whatever you want!
Store in an airtight container for up to 7 days.
Gluten Free - Replace the organic flour with 227 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.
High Altitude - Bake at 350°F for 12 minutes or until golden brown around the edges.