Christmas Tree Cookie Stacks

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Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Cream butter, sugar, and extracts in bowl of an electric mixer until light and fluffy, about 5 minutes. The butter should be pale in color. Add eggs and mix until combined.
Slowly add flour, baking powder, and salt. Remove dough from bowl, shape into a disk, and wrap in plastic wrap. Chill for 4 hours, or overnight.
When ready to bake, preheat oven to 350°F.
Line 2 baking sheets with parchment paper. Roll out dough on a floured surface. Cut out (18) 2-inch circles, (18) 1-inch circles, and (18) 1/2-inch circles with cookie cutters.
Bake until set, but not brown, about 10 minutes. Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
To make butter cream, add butter to the bowl of an electric mixer, beat on medium speed until light and fluffy. Add marshmallow creme and beat for 2 minutes. Slowly add powdered sugar.
When sugar has been incorporated, add vanilla and salt, increase speed to high and beat for 3 minutes.
Tint frosting to desired green color.
To make cookie tree stacks, add frosting to the 2-inch cookie, top with 1-inch cookie, top with frosting, and top with 1/2-inch cookie. Add a small amount of frosting to the top. Sprinkle with colored sprinkles and add sugar stars to the top.