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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.

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Christmas Cookie Tree
Christmas Cookie Tree

Time & Location

Dec 11, 2021, 2:00 PM – 3:00 PM EST



About the event

Sugar Cookie


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

2 eggs

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.

Royal Icing


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.

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