Ingredients
1 cup unsalted butter, softened1/2 cup sugar2 cups all-purpose flour2 tablespoons minced fresh rosemary1/8 teaspoon sea salt Colored sugar, optional4 cups confectioners’ sugar3 tablespoons meringue powder10 to 12 tablespoons waterGreen and brown food coloring Large nonpareils
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2x2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar now instead of frosting them after they’re baked.
Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks.
For frosting, beat confectioners’ sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
