Brown Sugar Christmas Thins Recipes

BROWN SUGAR CHRISTMAS TREES

Steps:

• In large mixing bowl, cream the butter with the sugars until smooth. Add the vanilla, eggs, baking soda and salt and beat until light and fluffy.
• Mix in the flour thoroughly until the dough is stiff and shape into a ball. Divide the ball into 4 parts and wrap separately in plastic wrap. Chill 30 minutes.
• Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and divide each part in half.
• Knead each piece slightly and shape it into a roll 2 inches in diameter.
• Working with two rolls at a time, place rolls lengthwise on an 11 by 16-inch rimless baking sheet and flatten with palms of hands. Roll two strips of dough out right on the baking sheet to make two strips 3-inches wide and 16 inches long about 2 inches apart. With a straight-edged knife, score into elongate triangles. Leave the dough in place and press a piece of almond onto the edge of the short side of each triangle where the trunk of the tree should be.
• Bake for 10 to 12 minutes or until lightly browned. Remove from the oven and with a straight- edged knife cut in triangles while still warm to separate them along the scored lines but leave them in place. Trim the uneven edges to straighten while cookies are still warm.
• Mix the ingredients for the white icing and the green icing in separate small bowls. Drizzle the icings decoratively over the Christmas trees and while the icing is still wet, sprinkle with the colored sugar or nonpareils.

BROWN SUGAR CHRISTMAS THINS

Steps:

• Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.
• Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.
• Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.
• Cut into desired shapes and place on ungreased baking sheets.
• Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.
• Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.
• Package airtight: they stay very crisp.
• Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.