Lemon Trees

Cooking Instructions

Dough: Beat first 6 ingredients in a large bowl with mixer on high speed until pale and fluffy. On low speed, beat in flour until just blended.

Divide dough in quarters (dough is very sticky). Wrap individually; chill 2 hours or until firm.

Heat oven to 325°F. Have ready a 3-in. tree-with-trunk cookie cutter.

On a lightly floured sheet of wax paper with a floured rolling pin, roll out 1 portion dough at a time (keep rest refrigerated) to 1⁄16 in. thick. Slide wax paper onto a baking sheet; place in freezer about 10 minutes until firm. Peel paper off dough; place dough back on paper. Cut out trees with floured cookie cutter. Place 1 in. apart on ungreased baking sheet(s). Chill scraps before rerolling and cutting.

Bake 10 to 12 minutes until edges are pale golden. Cool on baking sheet on wire rack 3 minutes before removing to rack to cool completely.

To decorate: Dip tree trunks in chocolate to coat, letting excess drip off. Place on wax paper–lined baking sheet(s). Spoon melted green candy into a small ziptop food bag; snip tip off a corner and drizzle lines on trees as shown (see photo, opposite page, top). While wet, sprinkle with nonpareils. Let set before storing.

Note: Candy melts are available in crafts and party supply stores and in stores selling cake-decorating supplies.