Sparkle trees

1. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of
bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill
dough 1 hour or until easy to handle.

2. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.

3. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies.

4. Store in airtight container at room temperature up to 3 days; freeze up to 3 months.

5. Powdered Sugar Icing: Stir together 3 cups powdered sugar, 1 teaspoon vanilla, and 2–3 tablespoons milk to make thin icing. refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. makes about 1 cup.

Note: Nutrition facts are given for each 6-inch cookie.