Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 2 tsp (10ml) pure vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • 1 tsp (5ml) green gel food coloring
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk or heavy cream
  • ½ tsp (2.5ml) vanilla extract
  • Rainbow nonpareils for decoration

Instructions:

  1. Cream the softened butter and granulated sugar until the mixture is pale and fluffy. Beat in the egg and vanilla extract until fully emulsified.
  2. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until a soft dough forms.
  3. Fold in the green gel coloring until the shade is uniform.
  4. Wrap the dough in plastic wrap and flatten into a disc. Chill in the freezer for 15 to 30 minutes to expedite the process.
  5. Roll the dough to ¼ inch (6mm) thickness on a floured surface. Use Christmas tree cutters to stamp out shapes, or scoop small balls and press them into tiered triangles.
  6. Place cookies 2 inches apart on parchment-lined sheets. Bake at 350°F (175°C) for 8-10 minutes until edges are very pale golden brown.
  7. Cool on the pan for 5 minutes before transferring to a wire rack.
  8. Whisk together powdered sugar, milk, and vanilla extract to create a simple glaze. Pipe onto cooled cookies and decorate with rainbow nonpareils.