Cutouts

Cutouts
Prep 15 m
Bake 15 m
Chill 4 hours or overnight
Bake per batch

Directions

  1. 1 of 1 Make Basic Sugar Cookie Dough; do not refrigerate. Knead in 1 tbsp grated fresh orange zest. Divide dough into thirds. Tint one third green with food coloring. Blend 2 tbsp cocoa powder into second piece of dough. Leave third piece as is. Wrap each in plastic wrap and refrigerate 4 hours or overnight. Roll on a floured sheet of wax or parchment paper to 1/4-inch thickness. Cut out 2 1/2-inch trees and transfer to 2 large parchment-paper-lined baking sheets. Snip a 3-inch piece from a drinking straw. Using straw, cut holes in each tree to resemble ornaments (save cut pieces). Poke cutouts from straw with a wooden skewer or chopstick. Fit contrasting color "ornaments" into holes in trees. Bake at 350 degrees for 12 to 15 minutes per batch. Cool on a wire rack.
Nutrition Information for Cutouts
Servings Per Recipe:
Per Serving: 4 g sugar, 61 kcal cal., 1 g pro., 16 mg sodium, 0 g fiber, 3 g Fat, total, 8 g carb.