Shortbread Christmas Tree Recipes

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ROSEMARY SHORTBREAD CHRISTMAS TREE COOKIES



Rosemary Shortbread Christmas Tree Cookies image

These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. -Amy Bartlett, Depew, New York

Provided by Taste of Home

Categories     Desserts

Time 41m

Yield 15 cookies.

Number Of Ingredients 10

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/8 teaspoon sea salt
4 cups confectioners' sugar
3 tablespoons meringue powder
10 to 12 tablespoons water
Green and brown food coloring
Large nonpareils

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and 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 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar., Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. , For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.

Nutrition Facts : Calories 324 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 32mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

PECAN SHORTBREAD CHRISTMAS TREE COOKIES



Pecan Shortbread Christmas Tree Cookies image

Butter, flour and sugar come together to create rich, delicate cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 10

1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
5 drops green food color
1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup coarsely chopped pecans
32 pecan halves
3/4 cup white vanilla baking chips
Granulated sugar, if desired
32 yellow decorating stars, if desired

Steps:

  • Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
  • Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
  • Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
  • Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g

THE BEST SHORTBREAD COOKIES FOUR WAYS



The Best Shortbread Cookies Four Ways image

Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.

Provided by Dorie Greenspan

Yield Makes about 24 cookies

Number Of Ingredients 33

2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon (optional)
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
2 cups (272 grams) all-purpose flour
1 cup (136 grams) all-purpose flour
1 cup (136 grams) whole wheat flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. wheat germ
1¼ (170 grams) all-purpose flour
1 cup (120 grams) rye flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
½ cup (113 grams) mini chocolate chips or 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1¼ cups (170 grams) all-purpose flour
1 cup (120 grams) spelt flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Finely grated zest of 1 orange or tangerine
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. flaxseeds or chopped toasted walnuts

Steps:

  • All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
  • Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
  • Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
  • Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
  • When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
  • Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
  • Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.

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Top Asked Questions

How do you make shortbread cookies for Christmas?
These Shortbread Christmas Cookies are easy to make and only require a few simple ingredients! YUM! Cream together butter and vanilla until smooth. Add in all dry ingredients (sugar, cornstarch, salt, flour) and mix until evenly combined. The dough will be dry and crumbly, but will hold it's shape.
How do you make classic buttery shortbread?
Classic buttery shortbread is given a festive makeover with fragrant spices and a drizzle of white chocolate for a simple Christmassy sweet treat or edible gift idea. See method Put the sugar, Lurpak ® and spices into a large mixing bowl and use a wooden spoon to beat them together to cream the butter and create a smooth mixture.
How do you make Christmas cookies with sprinkles?
Make It Festive – Add the Christmas colored sprinkles into the cookie dough and then mix it until they are evenly distributed throughout the dough. Into The Pan It Goes – Next, place the shortbread dough onto a parchment lined baking dish and then press it evenly into the pan.

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