Ingredients for cookies:
- 1 cup (125g) caster sugar
- 250g butter, softened
- 3 cups (375g) flour, sifted
- 1 tsp (5ml) vanilla extract
- Pinch of salt
- Extra flour for rolling pastry out
Ingredients for icing
- 1 cup (250ml) icing sugar
- Squeeze of lemon juice
- Edible glitter or silver balls
Preheat oven to 150°C. Cream softened butter and sugar until creamy and pale in colour.
Add vanilla essence, sifted flour and salt and mix to form a soft dough.Refrigerate for 20 minutes.
Step 3Lightly dust a clean surface with a little extra flour and roll out dough to about 1 ½ cm thin. Using a straw, carefully make a small hole on the top of each cookie.
Step 4Bake in oven for about 15-18 min or until lightly golden brown. Remove from oven and place onto a cooling rack to harden.
For the icing: Sift icing sugar into a bowl and add enough lemon juice to form a smooth and slightly runny icing. Spoon icing into piping bag and pipe patterns onto cooled cookies. Sprinkle with edible decorations and allow to set for a couple of minutes.Thread a piece of Christmas ribbon through the hole and use to decorate the Christmas tree.