Sugar Cookie Trees
(1 dozen cookies)
Prep Time: 20 mins Cook Time: 15 mins (nut free)
3 cups unbleached organic all-purpose flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup organic, grass fed butter, softened
1 cup organic granulated sugar
1 large egg
1 1/2 teaspoons vanilla
For the Icing:
2 sticks butter, room temperature
1 pound powdered sugar, sifted
2 teaspoons vanilla extract
2 tablespoons whole milk or cream
dye free food coloring (you can use as much or as little as you want depending on how intense you want the color)
sprinkles of choice
1. Sift the flour, baking powder and salt into a bowl.
2. In a separate bowl using electric beaters or in a standing mixer, cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
3. Add the egg and vanilla to the butter mixture and beat until incorporated.
4. Turn the speed to low and slowly add the flour mixture until the dough comes together.
5. Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
6. Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
7. Once chilled, preheat oven to 325 degrees.
8. Let dough sit for about 10 minutes or until soft enough to roll out.
9. Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.
10. Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).
11. Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).
12. Bake for 10-15 minutes rotating halfway through until edges turn golden.
13. Cool cookies on a rack.
14. Meanwhile make the icing. In the bowl of a standing mixer or in a bowl using a hand mixer, beat the butter for 4-5 minutes or until thick and creamy.
15. With the mixer continuing to beat, slowly add the powdered sugar until fully incorporated.
16. Add in the vanilla, milk or cream and food color until the buttercream is smooth and creamy. Add more milk or powdered sugar if needed to achieve desired consistency.
17. Place the buttercream in a piping bag with star tip and pipe a thick layer of cream on largest cookie in a circular pattern. Top with medium sized circle cookie and pipe another layer or cream in a circular pattern and finally top with smallest cookie. Pipe a circular pattern and end with a tip to resemble the top of a Christmas tree.
18. Immediately add sprinkles so they will adhere.
Cinnamon Streusel Coffee Cake
Prep Time: 10 mins Cook Time: 45 mins
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all purpose flour
1 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup sour cream
3 tablespoons butter, melted
1 cup packed brown sugar
1 cup chopped walnuts
2 teaspoons ground cinnamon
1. Preheat the oven to 350F degrees.
2. In the bowl of a standing mixer or with a handheld mixer, cream together the butter and sugar for 4-5 minutes, until light and fluffy.
3. Add the eggs, one at a time, making sure to fully incorporate before adding the next one. Add the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the flour mixture and the sour cream to the butter until combined.
6. In a small bowl, combine the brown sugar, walnuts, cinnamon and melted butter, and stir to combine well.
7. Pour half the batter into a greased bundt pan, and smooth down with a spatula as this batter is thick and fluffy.
8. Sprinkle the brown sugar mixture all over the batter in the bundt pan and pat it down lightly.
9. Pour in the remaining batter and smooth down with a spatula.
10. Place the bundt pan in the oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.