Christmas Tree Shortbread Cookies

Christmas Tree Shortbread Cookies is a hor d'oeuvre that serves 16. For 77 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 2g of protein, and 15g of fat. From preparation to the plate, this recipe takes around 55 minutes. It is perfect for Christmas. This recipe is liked by 3530 foodies and cooks. It is brought to you by Just a Taste. If you have candy melts, confectioners' sugar, vegetable oil, and a few other ingredients on hand, you can make it. With a spoonacular score of 10%, this dish is improvable. Try Pecan Shortbread Christmas Tree Cookies, Christmas Tree Cookies, and Christmas Tree Cookies for similar recipes.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 300ºF and grease two round 9-inch cake pans with butter. (If the pans are not non-stick, line them with greased parchment paper).In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the flour, 1 cup at a time, mixing just until combined.Divide the dough evenly between the two greased pans and press it into an even layer. Using a fork, prick the dough all over. Bake for 35 minutes, or until the shortbread is pale golden in the center and slightly darker around the edges.Remove the shortbread from the oven and immediately invert the pans onto a cutting board. (If the shortbread won't release from the pan, use a sharp knife to cut around the edges.) Using a sharp knife, immediately cut each shortbread round into 8 wedges. It is important to cut the shortbread while it's still warm, otherwise it will crumble if you try to cut it after it has cooled.Transfer the shortbread wedges to a cooling rack to cool completely. Melt the candy melts with the vegetable oil in a microwave or double-boiler, stirring until smooth. Transfer the mixture to a piping bag or plastic bag, snip off the tip of the bag and then drizzle it onto the cookies. Immediately top the cookies with sprinkles and serve.Kelly's Notes:If you can't find green candy melts, you can use any variety of chocolate. White chocolate would be a beautiful snowy addition to the buttery shortbread trees.

 

Step by step:

1. Preheat the oven to 300ºF and grease two round 9-inch cake pans with butter. (If the pans are not non-stick, line them with greased parchment paper).In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.

2. Add the flour, 1 cup at a time, mixing just until combined.Divide the dough evenly between the two greased pans and press it into an even layer. Using a fork, prick the dough all over.

3. Bake for 35 minutes, or until the shortbread is pale golden in the center and slightly darker around the edges.

4. Remove the shortbread from the oven and immediately invert the pans onto a cutting board. (If the shortbread won't release from the pan, use a sharp knife to cut around the edges.) Using a sharp knife, immediately cut each shortbread round into 8 wedges. It is important to cut the shortbread while it's still warm, otherwise it will crumble if you try to cut it after it has cooled.

5. Transfer the shortbread wedges to a cooling rack to cool completely. Melt the candy melts with the vegetable oil in a microwave or double-boiler, stirring until smooth.

6. Transfer the mixture to a piping bag or plastic bag, snip off the tip of the bag and then drizzle it onto the cookies. Immediately top the cookies with sprinkles and serve.Kelly's Notes:If you can't find green candy melts, you can use any variety of chocolate. White chocolate would be a beautiful snowy addition to the buttery shortbread trees.

Nutrition Information:

covered percent of daily need