Snow Laden Allspice Trees
30
cookies
45 min
PREP TIME
03 hrs 40 min
TOTAL TIME

Ingredients

Cookie

3/4 cup sugar

3/4 cup Land O Lakes® Butter softened

1/2 cup sour cream

1 large Land O Lakes® Egg

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

Glaze

4 cups powdered sugar

3 to 5 tablespoons milk

Green food color

Decoration

White nonpareils, if desired

How to make

  1. STEP 1

    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.

  2. STEP 2

    Heat oven to 375°F.

  3. STEP 3

    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.

  4. STEP 4

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

  5. STEP 5

    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.

Tip #1

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

160Calories
6Fat (mg)
20Cholesterol (mg)
75Sodium (mg)
27Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

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  December 21, 2013

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.

— says Angelina C.
Helpful?
  December 21, 2010

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.

— says Nancy
Helpful?
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