Gingerbread Christmas Tree Cookies

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Brown sugar

  ¾ cup packed or 165g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  ½ cup or 122g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Molasses

  ⅓ cup or 112g

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Ginger

  Spices, ground

  2 tsp or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Egg white

  Raw, fresh eggs

  1 ½ tbsp or 23g

• Lemon juice

  Raw

  ¼ tsp or 1g

• Powdered sugars

  1 cup sifted or 100g

Directions

1. For the cookies: In a large mixing bowl, beat the butter, sugar, and applesauce until smooth. Add the egg and molasses, mix well.
2. In another large bowl, combine flour, baking soda, and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball; the dough will be a little sticky.
3. Wash and dry your hands. Place flour on your hands so the dough doesn't stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
4. After the dough has chilled 2 hours, preheat the oven to 350 degrees F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.
5. Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch strips. Then cut the strips into triangles.
6. Place the cookies 1 or 2 inches apart on a silpat-lined (or parchment lined) baking sheet. Bake 10-12 minutes.
7. For the icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire. If the icing is too thin, add a little more powdered sugar, if it's too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are completely cooled.
8. To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.
9. Depending on how thin you roll the dough out and the size of your trees, makes at least 60 tree cookies.
10. Recipe inspired by: http://www.skinnytaste.com/2014/12/gingerbread-christmas-tree-cookies-and.html