Preheat the oven to 350 degrees. Sift the flour, baking powder, and salt together. Beat the butter and eggs until smooth, add the egg and vanilla, and stir in the dry ingredients. Mix the dough with your hands.
Recipe courtesy of 500 Cookies by Philippa Vanstone; photography by Ian Garlick
|1 1/4 cups all-purpose flour||1 egg|
|1/2 teaspoon baking powder||1 teaspoon vanilla extract|
|Pinch of salt||1 egg white|
|1/2 cup sweet butter||3 tablespoons green sugar crystals|
|1/2 cup superfine sugar|
Put half a cup of the dough to one side and divide the remainder in half. Roll into 2 logs about 2 inches thick. Gently press each log into a triangular shape. Wrap and refrigerate the logs and the extra dough until firm. Cut the triangular logs into quarter-inch thick slices and lay them 2 inches apart on baking sheets. Mold the excess dough into tree-trunk shapes and attach to achieve a Christmas tree shape. Alternatively, use a tree-shaped cookie cutter.
Brush each Christmas tree cookie with egg white and sprinkle the sugar crystals. Bake for 8-10 minutes until golden. Remove onto wire racks and allow to cool. Decorate with royal icing and candies.
Store in an airtight container for 4 to 5 days.
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