Christmas Tree Cookies #SundaySupper

For this week’s #SundaySupper, we’re all gathering around the table to share our family traditions. For me, my family wasn’t very big on Christmas. They did buy me tons of presents but we didn’t have a tree, we didn’t leave out cookies for Santa and we didn’t really have a traditional Christmas dinner either. So being bummed that I didn’t have any fun traditions to share, I figured I’d start a new tradition - decorating Christmas cookies with the kids.

You know I love spending time with my niece and nephews so just last weekend, I baked a bunch of Christmas tree cookies and ornaments (thanks to Marian from Sweetopia and REAL Butter) and brought them over to Jason’s sister’s where we set up a small workshop for the kids.

We all had such a blast with the kids. Jason was such a huge help with them since I was so distracted with the camera, attempting to take as many photos as possible.

Then we have Chandler here just doing his own thing and mostly munching on the cookies.

We even got the moms involved too!

Now with these cookies, there’s definitely a bit of work involved but you’ll have too much fun decorating these that it won’t even matter. And be sure to keep aside extra for Santa - he’ll absolutely love these cookies!

Don’t forget to check out what the other foodies are bringing to the table this week!

Appetizers & Snacks:

• Chicken Liver Pate by Tora’s Real Food
• Bindaetteok {Mung Bean Pancakes} by Kimchi Mom
• Crab and Asparagus Soup by The Urban Mrs.
• Roasted Chestnuts by Curious Cuisiniere

Sides:

• Potato Salad {Schwaebischer Kartoffelsalat} by Galactopdx
• Italian Orange Salad by Shockingly Delicious
• Sweet Potato Casserole by Magnolia Days
• Lightened up Twice Baked Mashed Potatoes by Real Nutrition
• Carrots au gratin by Juanita’s Cocina

Main Dishes:

• Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
• Christmas Eve Pizza & Martinis by The Webicurian
• Savory Crepe Cake by Vintage Kitchen Notes
• West Indian Curried Goat by The ROXX Box
• Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
• Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
• Mom’s Paella by Yummy Smells
• Portuguese inspired Chorizo Crown Pork Roast by The Family Foodie
• Dorie’s Chicken in a Pot by Gotta Get Baked
• New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
• Crab Cakes for Christmas Eve by Daddy Knows Less

Desserts:

• Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
• Fudge by Dinner Dishes and Desserts
• Orange Refrigerator Rolls by The Wimpy Vegetarian
• Crescent Cookies by Cookistry
• Christmas Stollen by Hezzi D’s Books and Cooks
• #GlutenFree Cookies for Santa by The Cooing Underwriter
• Pfeffernusse by The Foodie Army Wife
• Creme De Menthe Cake by I Run for Wine
• Panettone Bread Pudding by the Country Girl in the Village
• Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
• Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
• Crispy Bits and Burnt Ends
• Jamaican Christmas Pudding by Lovely Pantry
• White Chocolate Cranberry Santa Cookies by Mooshu Jenne
• Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
• Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s Nutrition Buzz

Drinks:

• Wine Pairings by ENOFYLZ Wine Blog
• Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom
• Mint Chocolate Cocoa by Mama’s Blissful Bites

One year ago: Sweet and Spicy Baked Chicken Wings

Christmas Tree Cookies (adapted from Sweetopia):

Yields 3 dozen cookies

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 3 3/4 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/3 cup milk

DIRECTIONS:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined. Gradually add flour and salt to sugar mixture at low speed, beating just until incorporated.

Roll the dough out between parchment paper. Cover and place in the refrigerator for at least 1 hour.

Using a Christmas tree cookie cutter, cut out cookie shapes and place onto prepared baking sheet.

Place into oven and bake until edges are golden brown, about 8-12 minutes depending on thickness of cookies.

Remove from oven and cool on a wire rack.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, about 3 minutes. With the mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add vanilla and milk. Increase speed to medium high and beat until frosting is light and fully, about 1-2 minutes.

Using a #18 star tip, pipe a line of shells until the entire cookie is covered.

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