Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1/2 cup cornstarch2 tablespoons grated lemon zest1 tablespoon lemon juice2 cups all-purpose flour22 pretzel sticksROYAL ICING:2-1/2 cups confectioners’ sugar10 teaspoons water4 teaspoons meringue powderRed and green paste food coloringAssorted sprinkles
Preparation
In a large bowl, cream the butter, confectioners’ sugar and cornstarch until light and fluffy. Beat in lemon zest and juice. Gradually add flour and mix well.
Divide dough into two portions; shape each into two 6-in. logs. Flatten top and push in sides at an angle to form a 2x2x1-1/2-in.-triangle. Wrap and chill until firm, for 4 hours.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Break pretzel sticks in half; press into short side of each cookie for tree trunk. Bake at 350° 10-12 minutes or until set. Remove to wire racks to cool.
In a large bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1 cup and tint red. Tint remaining icing green. (Keep unused icing covered at all times with a damp cloth.)
Frost and decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
