Evergreen Cookies with Ermine Frosting

A simple, no-roll sugar cookie that makes 3D trees and wreaths. This old-school frosting, stabilized and volumized with a milk-and-flour roux and equal parts butter and shortening, makes for a fluffy, yet sturdy, topping that's not too sweet to pipe on generously. Decorate with sugar pearls, dragees, or sprinkles. Once set, cookies can be stored in a single layer in an airtight container up to 3 days, or frozen up to 3 months.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 218 Calories

Ingredients

• ½ cup shortening
• ½ cup white sugar
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups white sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• 2 ½ cups all-purpose flour
• ½ teaspoon cream of tartar
• ¾ cup shortening
• 1 ½ cups milk
• ½ cup all-purpose flour
• 1 large egg
• 1 ½ teaspoons almond extract
• ½ cup unsalted butter, softened
• 1 tablespoon all-purpose flour
• ½ cup powdered sugar
• 1 tablespoon white sugar, or as needed
• 4 drops green gel food coloring, or as desired

Recipe Instructions

Step 1

Stir milk and 1/2 cup plus 1 tablespoon flour together in a small saucepan. Cook, stirring constantly, over medium heat until thickened and bubbly, about 5 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.

Step 2

Transfer cooled milk mixture to a large bowl. Add white sugar, butter, shortening, vanilla extract, and almond extract. Beat with an electric mixer on high speed until frosting is light and creamy, about 5 minutes. Divide frosting among 3 small bowls and tint by beating in enough food coloring to achieve 3 distinct shades of green. Transfer to piping bags fitted with small, medium, and large star tips.

Step 3

Position racks in upper and lower thirds of the oven and preheat to 375 degrees F (190 degrees C). Lightly grease 2 large baking sheets. Place 1 tablespoon sugar on a small rimmed plate.

Step 4

Beat butter, shortening, 1/2 cup white sugar, and powdered sugar for cookies together with an electric mixer in a large bowl until light and fluffy. Beat in egg and vanilla extract.

Step 5

Whisk flour, baking soda, cream of tartar, and salt together in another bowl. Stir flour mixture into butter mixture.

Step 6

Shape into 1 1/2-inch balls. Arrange 2 inches apart on prepared pans. Dip the bottom of a glass in water; then in the plate of white sugar. Press balls to flatten slightly with the sugar-rimmed glass bottom.

Step 7

Bake in the preheated oven until lightly browned, 10 to 12 minutes, rotating pans halfway through. Transfer to a wire rack and cool completely, 10 to 15 minutes more.

Step 8

Pipe frosting onto cookies as desired, making wreaths or trees.