
• O, Christmas Tree
There are various English-language versions of “O, Christmas
Tree,” each of which traces its origins to a traditional German
folk song that, at least initially, was unrelated to Christmas.
Th at changed over time, and by the mid-19th century the song was
being sung as a Christmas carol.
“O, Christmas Tree”
O Christmas Tree O, Christmas Tree,
Your branches green delight us.
O Christmas Tree, O Christmas Tree,
Your branches green delight us.
Th ey’re green when summer days are bright;
Th ey’re green when winter snow is white.
O, Christmas Tree, O, Christmas Tree,
Your branches green delight us!
O Christmas Tree, O Christmas Tree,
You give us so much pleasure!
O Christmas Tree, O Christmas Tree,
You give us so much pleasure!
How oft at Christmas tide the sight,
O green fifi r tree, gives us delight!
O Christmas Tree, O Christmas Tree,
You give us so much pleasure!
O Christmas Tree, O Christmas Tree,
Your branches green delight us.
O Christmas Tree, O Christmas Tree,
Your branches green delight us.
ThTh ey’re green when summer days are bright;
ThTh ey’re green when winter snow is white.
O Christmas Tree, O Christmas Tree,
Your branches green delight us!
Lyrics courtesy of LyricsforChristmas.com
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• These Colorful Cookies Are Tailor-Made For Family Baking Sessions
Baking during the holiday season is a tradition in many
households across the globe. Family baking sessions
provide a perfect holiday season bonding activity, and the
payoff is both cherished family time and delicious, indulgent
foods once the items are ready to eat.
Holiday hosts know they’ll need to feed their guests over
the course of their stay, and that includes snacks. Th is holiday
season, hosts can involve their guests in family baking sessions
and whip up a batch of these delicious and colorful”Christmas
Biscuits” from Lines+Angles.
Christmas Biscuits
Makes approximately 24 cookies
For the dough:
11/2 cups all-purpose fl our, sifted, plus extra for dusting
11/3 cups confectioner’s sugar, plus extra for dusting
3/4 cup almond meal
1 cup unsalted butter, cold and cubed
1 large egg yolk
1 tablespoon cold water
1/2 teaspoon fi ne salt
For the icing and decoration:
4 cups confectioner’s sugar
3 tablespoons meringue powder
7 tablespoons warm water, combined with 1 teaspoon
vanilla extract, assorted food color (e. g., red, pink and turquoise),
assorted colored sugar crystals (e. g., red, pink and white)
1. For the dough: Preheat oven to 350 F. Grease and line two large
baking sheets with parchment paper.
2. Combine fl our, confectioner’s sugar and almond meal in a large
mixing bowl. Stir well to mix.
3. Add butter, egg yolk, water, and salt, and mix well with an
electric mixer with spiral attachments until mixture starts to come
together as a dough.
4. Turn out onto a fl oured surface and knead briefl y until even.
Wrap in plastic wrap and chill for 30 minutes.
5. After chilling, roll out dough on a lightly fl oured surface to
approximately 0.25” thickness.
6. Use assorted star-shaped cookie cutters to cut out approximately
23 variably sized star shapes. Arrange between prepared sheets,
spaced apart.
7. From remaining dough, cut out one teardrop and two semi-circles
of dough, using appropriate cutters or working freehand with
a paring knife. Arrange on one of the baking sheets.
8. Bake cookies for 12 to 15 minutes, until golden and dry to the
touch. Remove to cooling racks to cool.
9. For the icing and decoration: Th oroughly stir together confectioner’s
sugar and meringue powder in a large mixing bowl.
10. Gradually beat in warm water and vanilla extract mixture using
an electric mixer until icing is smooth and of a fl ooding consistency;
you may not need all of the water.
11. Divide icing between three bowls. Color two bowls pink and
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red, respectively, by beating in enough
pink and red coloring to achieve
uniform colors. Leave the third bowl
uncolored.
12. Spoon pink and red icing into
separate piping bags fi tted with small,
round-tip nozzles.
13. To ice the cookies, pipe around
their perimeters with the icings to
create borders. Fill in middle of
cookies with more icing; you can use
a damp, warm off set palette knife to
spread out icing to an even fi nish.
14. Carefully transfer iced cookies to cooling racks, decorating
with the sugar crystals in festive patterns.
15. Using same technique as in steps 13 and 14, ice teardrop cookie
with red and white icing for Santa’s hat and beard, respectively. Ice
the two semi-circle cookies with white icing.
16. Before icings have set, carefully attach semi-circle cookies to
teardrop cookie to fashion Santa’s mustache. Color any remaining
white icing with turquoise coloring and then dab onto teardrop
cookie for Santa’s eyes. Pipe some pink icing below eyes for his nose.
17. Let cookies set and harden before serving.
Tip: Flooding consistency should be similar to the consistency of
toothpaste. If your icing is too thick, thin it out with some warm
water, mixing it into the icing in drops
Preparation time: 1 hour, 20 minutes. Cooling time: 30 minutes •
Edition 818 Holiday Magic 2024 www.ALLISLANDMEDIA.com