COOKIE CHRISTMAS TREE RECIPES

Steps:

• Place almonds into food processor bowl fitted with metal blade. Cover; process until finely ground. Combine almonds, flour and salt in bowl; set aside.
• Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.
• Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
• Heat oven to 350°F.
• Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cookie cutters (18 cookies total). Bake similar sizes of cookies together on ungreased cookie sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
• Frost and decorate 1 large cookie as desired. Secure decorated cookie to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of cookie. Repeat frosting as desired, decorating and securing same size cookie on top, turning it slightly so points of star are offset from previous cookie. Repeat, continuing to stack cookies in graduated sizes, reserving 1 small cookie. Stand reserved small cookie up to form tree topper, securing with frosting.

Steps:

• For the dough: put the flour and icing sugar in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
• Add the water and egg and mix to a soft dough. Wrap in cling film and chill for 30 minutes until firm.
• Heat the oven to 350°F. Line 3 baking trays with non-stick baking paper.
• Roll out the dough thinly on a lightly floured surface. Cut out stars using star-shaped cookie cutters in graduated sizes; the smallest cutter should be about 1 1/2" and the largest about 4".
• Place the stars on the baking trays and bake for 10-15 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
• For the icing: sift the royal icing sugar into a bowl. Beat in the lemon juice until smooth. Add just enough water to give a coating consistency, beating well until thick and smooth.
• Spread the icing on the stars and place the largest stars on a serving plate. Place the next largest stars on top, pressing down slightly so the icing holds them together. Repeat with the remaining stars in order of size, finishing with the smallest stars at the top. Place an upright star at the top of the tower.
• Lightly press in the coloured pearls and leave to set.