Christmas Tree Swirlies Recipe
3/4 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups Pillsbury Best™ All Purpose Flour
1/4 cup powdered sugar
1 teaspoon baking powder
3/4 teaspoon salt
3 tablespoons Meringue Powder
4 cups powdered sugar
⅓ cup water (plus more as needed)
¼ teaspoon peppermint extract
Green food coloring
Set oven to 400°F. Line cookie sheet with parchment paper.
In a medium bowl, whisk together flour, powdered sugar, baking powder and salt.
In the bowl of a stand mixer, cream together softened butter and sugar on medium speed until smooth. Add eggs and vanilla, beating until incorporated. Scrape down sides of mixing bowl to ensure all of the ingredients are combined.
Reduce mixing speed to low, and add dry ingredients very slowly until just incorporated.
Divide dough in half and wrap each half in wax paper. Flatten each into 6-inch rounds and refrigerate at least one hour or overnight.
Remove dough from refrigerator and place on lightly floured counter. Using a rolling pin, roll out to 1/4-inch thick.
Using a Christmas tree cookie cutter cut out cookie shapes. Place on baking sheet spacing each one inch apart.
Bake for 6-8 minutes or until light golden brown. Allow to cool completely.
Repeat with remaining cookie dough.
In the bowl of a stand mixer, combine Meringue powder and powdered sugar.
Add water and whip with whisk attachment on medium speed until stiff peaks form or by hand with a whisk.
Once peaks form, add more water with mixer running until you reach easily pourable icing consistency.
Remove half of the icing and divide into two smaller bowls; half of the icing should remain in the mixing bowl. Color each small bowl a different shade of green (1-3 drops light green and 4-6 drops for dark green).
Place remaining white icing into smaller bowl.
Place green icings into piping bags or sandwich bags with holes cut in the corner. Drizzle the green frostings over the bowl of white icing.
Dunk cookies, top down, into the icing being sure to cover the entire cookie. Remove cookie and let drip face down over bowl.
Flip cookie face up and transfer to a cooling rack. Allow 30 minutes for icing to harden.
Calories 140 (Calories from Fat 140), Total Fat 4g (Saturated Fat g, Trans Fat 0g), Cholesterol 20mg, Sodium 70mg, Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 18g), Protein 1g, Potassium 10mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 0.4mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.