34 3 Reviews These soft, allspice-flavored cut-outs evoke memories of an old-fashioned Christmas. 45 min Prep Time 3:40 Total Time 30 cookies Ingredients Cookie3/4 cup sugar3/4 cup Land O Lakes® Butter, softened1/2 cup sour cream1 large Land O Lakes® Egg1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon ground allspice1/4 teaspoon baking soda1/4 teaspoon saltGlaze4 cups powdered sugar3 to 5 tablespoons milk Green food colorDecoration White nonpareils, if desired Directions 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 1/3of 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 Tips 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 Cholesterol 20mg Carbohydrates 27g Protein 1g Fat 6g Sodium 75mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating 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. Posted December 21, 2013 by Angelina C. Rating 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. Posted December 21, 2010 by Nancy Rating 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. Posted December 15, 2010 by Jeanne Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.