Key Lime Cookie Tree Centerpiece

Key Lime Christmas Tree

 

  Ingredients and Supplies

  Cookies

·                        1 cup butter (no substitutes)

·                        1/2 cup sugar

·                        1/4 cup Nellie and Joes’ key lime juice

·                        1 teaspoon vanilla

·                        2 1/4 cup all-purpose flour

·                        ¼  cup confectioner’s sugar

·                         

 Icing

·                       2 tablespoon meringue powder

·                        1/4 cup warm water 

                     + 2 tablespoons key lime juice

·                        3 cups sifted powdered sugar

·                        1 teaspoon vanilla

·                        1/4 teaspoon cream of tartar

·                        1 - 2 colors assorted paste food coloring-

                     mint green, teal, aqua

·                         

Supplies

·                        Rolling Pin

·                        Parchment Paper

·                        2” and 1” leaf cookie cutters

·                        Thin bamboo skewers, cut to 3” lengths

·                        Tooth picks

·                        Piping bags

·                        #2 or #3 piping tip

·                        Glue

·                        6 inch Styrofoam cone
                          6-8” plastic plate or covered cardboard cake circle

·                        Small needlenose craft pliers

·                        Confectioner’s Sugar for decorating

                         silver and/or gold dragees (optional)

·                        White Sparkle gel
                         Star shaped lollipop

Directions

·                               1. Beat butter with an electric mixer on medium speed for 30 seconds. Beat
in sugar until combined. Beat key lime juice, and 1 teaspoon vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill 1 hour or overnight until easy to handle.

·                               2. Sprinkle Parchment paper with confectioner’s sugar. Roll each portion
of dough on a lightly dusted surface until 1/4-inch thick. Cut out using floured light leaf-shape cookie cutters. Lift away unused cookie dough, wrapping in plastic wrap and place back in refrigerator to cool. Insert bamboo skewer into larger leaf cookies, and toothpick into center of small leaf cookies. 
(If skewer is exposed, pinch dough up around the skewer to cover, then place that side down on the parchment
paper. )  Place the parchment with cookies on an ungreased cookie sheet.

·                               3. Bake in a 350 degree F oven for 8 to 10 minutes or until light brown around edges. Transfer cookies to wire racks to cool. Allow to cool completely before icing the leaves.

·                               4. For icing: combine meringue powder, warm water, key lime juice, powdered sugar, 1 teaspoon vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until smooth and of spreading consistency. Divide into portions and color with aqua, teal, and mint green paste food coloring. Use at once to frost cookies.

 

·                               5. Fill piping bag with icings and pipe a Line around the edge of each cookie.

When finished, thin remaining icing with water until proper consistency for flooding cookies.  Icing is ready to fill  in outlines when a small amount dropped  from a spoon into the mixture disappears on the count of ten..

  Place on racks until set.

 

·                               6.Glue Styrofoam cone onto a plastic  plate or covered cake circle. ( I inverted a clear plastic plate purchased from the dollar store.) Sprinkle confectioner’s sugar onto the cone.

·                               7. Starting at the bottom, carefully push the larger cookies into the Styrofoam cone using a pair of small needlenose craft pliers on skewers and toothpickes. Do not push on cookies as they will break. 

Continue adding cookies , using large cookies at bottom, then adding smaller cookies toward the top of cone. Use leftover small leaf cookies to fill in gaps on lower part of cone.

·                               8.To decorate the tree, run a small line of sparkle gel around the tips
of cookies to resemble icicles.  Place dragees on the tips of leaves. The sparkle gel will hold the dragees in place. Sprinkle the tree with confectioners sugar to resemble snow. Cut stem of lollipop to 2” and
place the star lollipop on top of the tree by inserting stem into upper tip of cone.

 Tutorial and photography by Jacque Benson

All rights reserved 2011

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Recipe inspired and adapted from

Lime Cookie Lights by Better Homes and Gardens

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Pistachio Cake

Pistachio-Cardamom-Caramel Cake

Ingredients:

1 box of white cake mix (I used DH)
1 cup of cake flour
1/2 cup of white granulated sugar (*I cut down the sugar because the coffee
   creamer and ice cream topping have lots of it)
2 teaspoons baking power
1 envelope dry pistachio pudding mix
1 teaspoon of salt (*If using salted pistachios omit salt).
1 teaspoon of ground cardamom.
****Sift dry ingredients twice and set aside.


1 cup of sour cream
1 stick of butter (at room temp.)
1/4 cup of veg. oil
1/3 cup of cream cheese at room temp.
   (*I always add cream cheese to my WASC recipe, you can omit
   this if you want, I just love the richness that it adds to the cake)
1/4 cup of brown sugar
**Cream these ingredients in the mixer for about 3 mins
  or until completely blended together.


4 large eggs
1 tablespoon vanilla extract
Lorann pistachio oil flavor
*Add these ingredients to mixer until blended with the other ingredients.



1/2 cup of vanilla caramel coffee creamer
1/2 cup of caramel ice cream topping
3/4 cup of buttermilk
*Mix together all liquids and alternate with dry ingredients into the mixer.


1 cup of chopped pistachios (*don’t forget the pistachios! –fold into the
   the mix at the very end)


I baked it in a 325 degree oven. Fits 2, 8 inch pans. I cooked it for almost
60 minutes, but that can change. from oven to oven, or the size pan that
you are using.

For the filling:
Bettercream non-dairy whipped topping with Lorann Pistachio oil.
You can add some crushed pistachios to it, if you want for added
crunch.

I think the creator of the recipe was Macsmom, but not sure. I can
say that I loved it. The cake was moist till the last bite!

Hope you enjoy!!
Edna :)

Photography by Edna De La Cruz
All Rights Reserved 2012
This photo may not be republished or reproduced in any manner without the expressed permission of the author.