3-D Christmas Tree Cookies

Dazzle ’em with our Christmas trees — no one has to know they’re made from refrigerated sugar cookie dough!

Ingredients

• ⅔ cup flour
• ⅛ tsp. Kelly green concentrated food coloring
• 1 tube (11 oz.) sugar cookie dough
• Sugar
• 6 yellow gumdrops
• 1 tube each green and blue Wilton Sparkle Gel
• Wilton Jumbo Gingerbread Boys and Christmas Confetti Sprinkles
• Silver dragées
• Sweetened, flaked coconut, optional

Instructions

1. Preheat oven to 350°F. On medium speed, beat flour and food color- ing into cookie dough until combined. On lightly floured surface, roll out to ⅛” thickness. Using 5¼”x3 ¾” tree-shaped cutter, cut out 12 cookies; trim off trunks, rerolling scraps if necessary.
2. Starting from top center of 6 cookies, cut 2½”x½” opening. In remaining cookies, starting from bottom center, cut 2¼”x½” opening (as shown below)
3. Place trees 2″ apart on ungreased baking sheets. Bake 9 minutes or until edges are set. Cool 5 minutes. While cookies are warm, trim openings to original size. Transfer from baking sheets to racks. Cool completely.
4. On lightly sugar-sprinkled surface, roll out each gumdrop to ⅛” thick- ness. Using 1½” star-shaped cutter, cut out 6 stars; reserve. Decorate cookies with gels, sprinkles and dragées, leaving area under top cutout cookies undecorated. Press each star onto point of each bottom cutout cookie. Let stand until dry, 1 hour.
5. Slide each top cutout cookie over each bottom cutout cookie (as shown below), trimming to fit, if necessary. If desired, serve over coconut “snow.”