Cook along with Molly as she makes mini Christmas tree cakes using sugar cookies!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3v9eqDbSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sugar Cookie Mini CakesRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr (includes cooling time)Active: 40 minYield: 6 cookie cakesIngredientsCookies:3 cups all-purpose flour, plus more for dusting3/4 teaspoon baking powder3/4 teaspoon kosher salt1 cup (2 sticks) unsalted butter, softened1 cup granulated sugar1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract1 large eggFrosting:1 cup (2 sticks) unsalted butter, softened2 cups powdered sugar1 teaspoon vanilla extract1/2 teaspoon almond extractA pinch of kosher saltGreen food coloring, as desired (I like to use a moss green, but any color will do!)Sprinkles, for decoratingDirectionsFor the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat together the butter and granulated sugar on medium-high until pale and fluffy, 3 to 4 minutes. Reduce the speed to medium and add the extracts and egg and mix to combine. Reduce the speed to low and then gradually add the dry ingredients and mix to combine. Pour the dough out onto a clean work surface and give it a few kneads to bring it all together. Divide it in half, wrap half of it in plastic wrap and refrigerate it while you roll out the first half. (Alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)Dust your work surface and a rolling pin with flour and roll out the dough to 1/4-inch thickness. Cut out 5 increasing sizes of circles, 1 1/2 inches to 3 inches, and use a small offset spatula to transfer them to a baking sheet, 1-inch apart. Re-roll the scraps and repeat with the remaining half of the dough. Bake until the bottoms are lightly browned, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.For the frosting: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat the butter until soft and creamy. Gradually add the powdered sugar and mix to combine. Mix in the extracts and salt. Add food coloring if desired.To assemble: Transfer the frosting to a piping bag. Stack up the circles, largest on the bottom, with a thin layer of frosting between them and decorate with sprinkles as desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #SugarCookieMiniCakesMolly Yeh's Sugar Cookie Mini Cakes | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=ilN6FM7eiMg
