Ingredients
2 cups butter, softened2 cups sugar3 large eggs, room temperature1 tablespoon grated lemon zest2 teaspoons vanilla extract6 cups all-purpose flour1 teaspoon baking sodaFROSTING:3 cups confectioners’ sugar3 tablespoons butter, melted1/4 cup 2% milkGreen food coloringRed Hot candies
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in waxed paper. Refrigerate for 4 hours or until firm.
Preheat oven to 350°. Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are lightly browned, 10-15 minutes. Remove to wire racks.
In a large bowl, combine the confectioners’ sugar, butter, milk and food coloring until smooth.Transfer to a pastry bag fitted with a small tip; drizzle over cookies in the shape of a Christmas tree. Place 1 Red Hot at the top of each tree.
