Sat, Dec 11|
Christmas Cookie Tree
Please join me as we make a Christmas Cookie Tree. Our class this week is our take on the Kransekake, the Scandinavian wreath tree made up of cookies.
Time & Location
Dec 11, 2021, 2:00 PM – 3:00 PM EST
About the event
1/3 cup corn starch 40g
4 cups flour 480g, sifted
3/4 tsp salt 4g
1 cup unsalted butter 227g
1 cup sugar 200g
1 tsp vanilla extract 5mL
- Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
- In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
- Add the eggs while mixing. Scrape down sides of the bowl.
- Add 1 tsp vanilla extract.
- Pour in the flour mixture and mix until everything is well incorporated.
- Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
- Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
- Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
- Place them on a non-stick baking sheet and bake at 375F for 12 minutes.
3 ¾ cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
½ teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed
· In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt.
· Whisk until stiff and glossy.
· To tint the frosting, divide into small bowls.
· Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring.
· Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a small amount water to flood the outline.
· Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set.