Lemon-Rosemary Christmas Trees

Lemon-Rosemary Christmas Trees
Photo by Scott Phillips


  • Decorating sugar or edible dragees (optional)
  • 6-½ oz. (1-½ cups plus 2 Tbs.) confectioners' sugar; more as needed
  • 1 large egg white (see note at right)
  • 1 Tbs. finely chopped fresh rosemary
  • 1 Tbs. finely grated lemon zest
  • ¾ cup granulated sugar
  • 1 large egg
  • + 5 more ingredients
    • 1 tsp. table salt
    • 1 tsp. pure vanilla extract
    • 8 oz. (1 cup) unsalted butter, at room temperature
    • ½ tsp. fresh lemon juice
    • 15 oz. (3-1/3 cups) unbleached all-purpose flour

In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended an...

View full recipe at Fine Cooking


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