Chocolate Shortbread X-Mas Trees

  • Prep Time: 1 hrs 30 mins
  • Total Time: 1 hrs 40 mins
  • Yield: 36cookies
  • About This Recipe

    “For a pretty gift, stack a few cookies, wrap in colored plastic food wrap and tie with raffia”

    Ingredients

    COOKIE

  • 1cuppowdered sugar
  • 1cupbutter, softened
  • 1 3/4 cupsflour
  • 1/3 cupunsweetened cocoa
  • 1teaspoonvanilla
  • 1/2 teaspoonground cinnamon
  • ICING

  • 1 1/2 cupswhite chocolate chips
  • 2tablespoonsshortening
  • decorator sugar
  • Directions

  • Heat oven to 350°.
  • Combine powdered sugar and butter in mixer bowl.
  • Beat until creamy, 1-2 minutes.
  • Add flour, cocoa, vanilla, cinnamon until well mixed for about 1-2 minutes.
  • Roll out dough on lightly floured surface one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
  • Cut with X-mas tree cookie cutters.
  • Bake for 10-12 minutes.
  • Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally until smooth.
  • After cookies are cooled, drizzle glaze over cookies.
  • Let stand until set.
  • Reviews

  • “These were wonderful–made them for my cookie boxes this year. I decorated them with the white icing in the recipe and some green and red sprinkles and they were so cute! They were rather soft-a nice texture for a cutout cookie–and the cinnamon/cocoa combination was really, really nice. Excellent! I’m sure I’ll make them next year, too. thanks!”

  • “NOT really shortbread, but good! The kids I baked them for said they were “yummy!””

  • “i just made them. The dough turned out perfectly. I added the extra 1/4 cup flour like the one rating suggested. Glad you added this recipe!”

  • “I hate to bring the rating down on these because they really were delicious. However, I had quite a hard time working with the dough even though I kept it refrigerated. No amount of flour could keep it from sticking to either the rolling pin or the working surface. 🙁 Cutting out was a disaster as well so I ended up making little balls and flattening them with a fork. Will definately be trying my hand at these again.”

  • “This is probably one of the best chocolate shortbreads I’ve come across. I’m pretty picky on the process of putting the dough together because I make a lot of shortbread and know what constistancy the dough should be when I pull it off that mixer. I creamed the butter and then added the suger beating that combination until fluffy.Add vanilla. I mixed the flour, chocolate (I used the Hersheys Special Dark or use European Style Dutched if you are a chocolate junky),cinnamon and a pinch of salt. Slowly add to the butter mixture. You know the dough is the right texture when it pulls away from the sides and clumps together. With this recipe, I had to add an extra 1/4 cup flour to achieve this. Chill dough until it is workable without a sticky mess, cut out and bake. Thank you Ashley for your contribution, your cookie recipe brightened my holiday!”

  • “These are the cutest cookies, wonderful addition to the cookie trays for xmas.The only thing I did differently was add the vanilla to the butter and powdered sugar instead of to the dry ingriedents.I also was able to get red & green candy melts and used those to drizzle on top.I did chill the dough for about an hour as it is a soft dough and I’m not good at cutout cookies so it was easier for me to work with.”

  • “I made these with a teddy bear cookie cutter for my son’s kindergarten teddy bear picnic.They were wonderful.I overcooked the icing (my fault) and opted for a basic confectioners sugar glaze instead.Turned out great.The kids ate them up!Will definitely make these again.”

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