Snow Laden Allspice Trees

Snow Laden Allspice Trees

These soft, allspice-flavored cut-outs evoke memories of an old-fashioned Christmas.

45 min. prep time
30 cookies
343 Ratings



3/4 cup sugar
3/4 cup Land O Lakes® Butter, softened
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt


4 cups powdered sugar
3 to 5 tablespoons milk
Green food color


White nonpareils, if desired


Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and vanilla; continue beating until well mixed. Add flour, baking powder, allspice, baking soda and salt; beat at low speed until well mixed. Cover; refrigerate 2 hours or until firm.

Heat oven to 375°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3- to 4-inch tree-shaped cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool completely.

Stir 3 cups powdered sugar and enough milk for desired glazing consistency together in bowl. Remove 1/3 of glaze. Tint remaining glaze with green food color. Add 1 cup powdered sugar to white glaze; stir well.

Brush cooled trees with green glaze. Let stand 30 minutes or until glaze is set. Use thick white glaze to decorate branches of trees with snow; sprinkle with nonpareils, if desired.

Recipe Tip

Most of the world’s supply of allspice comes from Jamaica, where it’s also known as Jamaican pepper. The seasoning tastes like a combination of cinnamon, nutmeg and cloves, but is really a single spice. Like other spices, it should be kept in a cool, dark place and stored for no longer than 6 months.

Nutrition Facts (1 cookie)

Calories: 160

Fat: 6g

Cholesterol: 20mg

Sodium: 75mg

Carbohydrates: 27g

Dietary Fiber: 0g

Protein: 1g

Recipe #11872©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Tried this recipe last night, and had no problems. I think, as the previous reviewer suggested, that the key to working with the dough is to chill it well. I rolled the dough into a disc (to speed chilling time) between two sheets of plastic wrap & chilled it in the fridge for an hour. Plastic wrap is a great tool for sticky type doughs. These cookies are soft and yummy. I added some cinnamon, nutmeg & a pinch of ginger to make them more spicy. Pretty on a cookies tray.
I use this recipe often. It is very attractive on a cookie tray. However the trick to this cookie is to chill the dough! Always keep the dough in the refrigerator when your not working with it.
The dough was difficult to work with. Too soft and sticky to work as a cut out cookie. I ended up using it as a drop cookie. The taste was OK but not enough to compensate for the difficulty working with it.

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