Name: Lemon-Rosemary Cutout Trees
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1/2 cup sugar -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 1-3/4 cups all-purpose flour -; 2 tablespoons minced fresh rosemary -; 1 tablespoon grated lemon zest -; 1/2 teaspoon salt -; Coarse sugar, optional -; 1 to 2 tablespoons vanilla frosting -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Rosemary Cutout Trees

1. 1/2 cup butter, softened -

2. 1/2 cup sugar -

3. 1 large egg, room temperature -

4. 1 teaspoon vanilla extract -

5. 1-3/4 cups all-purpose flour -

6. 2 tablespoons minced fresh rosemary -

7. 1 tablespoon grated lemon zest -

8. 1/2 teaspoon salt -

9. Coarse sugar, optional -

10. 1 to 2 tablespoons vanilla frosting -

How to cook deliciously - Lemon-Rosemary Cutout Trees

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture.

2. Stage

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter.

3. Stage

Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely.

4. Stage

Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.