Christmas Tree

Start a week in advance

Mix all the dry ingredients in a large bowl

Beat in a mixer, low speed, until well combined, scraping the sides with a spatula

Make a ball of dough and wrap it tightly in aluminum foil

Place in the refrigerator for 2-3 hours or overnight

Preheat oven to hot (220°F)

Grease two large baking sheets

On a lightly floured surface, roll out the dough to 1/4 inch thickness

Make a Christmas tree shape with a paper template and use it as a mold

Place the mold on the dough and cut out the shape, leaving a 2-3 mm border

Repeat until you have 24 trees

Cut each tree in half lengthwise

Poke a hole in the center of each whole tree

Bake for 7-8 minutes or until lightly golden

Let cool completely

Make the glaze: mix powdered sugar, cream of tartar, and egg white in a small bowl

Beat with an electric mixer until well combined

Achieve stiff peaks

Dye 1/4 of the glaze red to achieve the desired color

Dye the remaining glaze green

Cover both bowls with aluminum foil to prevent drying out

Assemble the trees: wrap nylon thread around each whole tree, leaving a loop at the top

Use silver balls and candy colors to decorate the trees