Chocolate Shortbread X Mas Trees Recipe For Banana

CHOCOLATE SHORTBREAD TREES

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils., Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool.

CHOCOLATE SHORTBREAD TREES

Steps:

• Heat oven to 350°F.
• Combine butter, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa and cinnamon; beat at low speed until well mixed.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2- to 3-inch tree-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Cool completely.
• Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth.
• Place icing in small resealable plastic food bag. Snip 1/8-inch off one corner. Pipe icing as desired onto cooled cookies. Decorate as desired. Let stand until set.

CHOCOLATE SHORTBREAD SCONES WITH CARAMELIZED BANANAS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, gently mix together the bananas, agave nectar, cinnamon, and salt until the bananas are completely coated.
• Spread the banana mixture over the prepared baking sheet. Bake the bananas on the center rack for 20 minutes. The edges of the banana slices will be crisp and golden brown. Remove from the oven. Let the bananas stand for 30 minutes, or until completely cool. (The bananas can be stored in an airtight container in the refrigerator for up to 1 week.)
• Line 2 baking sheets with parchment paper.
• In a small bowl, mix together the chocolate crumb and chocolate chips just until combined; set aside. In a medium bowl, whisk together the flour, cocoa powder, evaporated cane juice, baking powder, and salt. Add 1/2 cup oil, the vanilla, and the hot water and combine until a thick dough is formed. If the mixture seems too dry, fold additional water, 1 tablespoon at a time, into the batter until it is moist. Using a plastic spatula, gently fold the chocolate chip-crumb mix into the dough just until it appears marbled.
• Dust the counter generously with flour. Drag the dough through the flour until it is completely coated. Pat the dough gently until it is 1 inch thick, and, using a 3-inch round cookie cutter, make 12 scones. Arrange the scones on the prepared baking sheets with at least 1 inch between them. Brush each with the remaining 1/4 cup oil and sprinkle them with a pinch of evaporated cane juice. Bake the scones on the center rack for 18 minutes, rotating the sheets 180 degrees after 10 minutes. The finished scones will be crisp to the touch.
• Let the scones cool on the sheets for 30 minutes, or until completely cool. Cut each scone in half horizontally and spread 1 tablespoon vanilla frosting and a generous amount of the caramelized bananas on the bottom half. Replace the tops and dust with confectioners' sugar. Store the scones in an airtight container at room temperature for up to 2 days.

CHOCOLATE SHORTBREAD X-MAS TREES

Steps:

• 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.