Three-quarters cup of butter
One and one-quarter cups of confectioner's sugar
One and a half teaspoons of vanilla extract
One teaspoon of lemon juice
Two eggs
Three cups of flour
Two tablespoons of active dry yeast
Half teaspoon of salt
Icing
Icing:
Bring 1/2 cup of butter to a simmer until it's lightly golden; do not let it burn. Add three cups of confectioner's sugar and one tablespoon of vanilla extract. Add a few drops of water to achieve the right consistency for spreading. Cover the cookies with this icing. Decorate with colored crystal sugar. Place the cookies in a larger ice pop or gum ball (purchased).
Three-quarters cup of butter
One and one-quarter cups of confectioner's sugar
One and a half teaspoons of vanilla extract
One teaspoon of lemon juice
Two eggs
Three cups of flour
Two tablespoons of active dry yeast
Half teaspoon of salt
Icing
Icing:
Bring 1/2 cup of butter to a simmer until it's lightly golden; do not let it burn. Add three cups of confectioner's sugar and one tablespoon of vanilla extract. Add a few drops of water to achieve the right consistency for spreading. Cover the cookies with this icing. Decorate with colored crystal sugar. Place the cookies in a larger ice pop or gum ball (purchased).
Beat the butter, add the confectioner's sugar and beat until it's light and fluffy
Add the vanilla extract and lemon juice
Add the eggs, one at a time, beating well after each addition
Sift together the flour, active dry yeast, and salt
Add to the mixture above and mix well
Refrigerate
Roll out the dough very thinly
Cut into shapes of Christmas trees using a specialized cookie cutter or a paper or cardboard mold
Bake in a hot oven for 5 minutes or until the edges start to brown
Let cool
Cover with icing below and decorate
Allow approximately 3 to 4 days.
