Directions (continued)

• near the centers comes out clean. Cool for 10 minutes before
• removing from pans to wire racks to cool completely.
• Set aside 1 cup frosting. Place one 9-in. cake on a serving plate;
• frost. Repeat. Top with the third cake layer; frost. Add 8-in. cake.
• Spread frosting over the top and sides of cake. Add pearl dragees.
• For cookies, in a bowl, cream the butter, sugar and extract. Add
• flour; mix well. Divide dough in half; flatten each portion. Cover
• and refrigerate until chilled, about 1 hour.
• Roll out one portion between two pieces of waxed paper to 1/8-in.
• thickness. With a floured 1-1/2-in. snowflake cookie cutter, cut out
• 12 shapes. Place 1 in. apart on ungreased baking sheets. Bake at
• 325° for 15-20 minutes or until cookies are lightly browned.
• Cool on wire racks. Repeat, using remaining dough and a floured
• 3-1/2-in. Christmas tree cookie cutter.
• For icing, sift confectioners' sugar and meringue powder into a large
• bowl. Add water; beat on low speed until blended. Beat on high for
• 5-6 minutes or until soft peaks form. Tint half blue. Leave
• remaining icing white. Place a damp towel over the bowls and cover
• tightly until ready to use.
• With blue icing and a round tip, outline snowflake cookies; fill in
• centers with thinned blue icing and let dry completely. With blue or
• white icing and pearl dragees, create varied designs. Let dry
• completely. For Christmas tree cookies, repeat process using white
• icing; add decorations.
• To assemble, spread a small amount of reserved chocolate frosting on
• the back of each cookie. Position trees and snowflakes around cake.
• Garnish with chocolate curls. Yield: 24 servings.