METHOD

1. Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.
   
2. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm. 
   
3. Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Use 12cm, 11cm, 10cm, 9cm, 8cm, 7cm, 6cm, 5cm, 4cm and 3cm six-pointed star-shaped cutters to cut 3 stars of each size from the dough, re-rolling as necessary. Place on the trays and bake for 10 minutes or until dry to the touch. Allow to cool on the trays for 5 minutes. Transfer to wire racks to cool completely. 
   
4. To make the icing, place the sugar and water in a small bowl and mix until smooth.  
   
5. Stack the stars from largest to smallest on a serving plate, securing each star with a little of the icing. Dust the tree with icing sugar to serve. Makes 1
   

Tip: Cookie cutters in various shapes and sizes are available to buy from homewares retailers, cake-decorating stores and online.