Chocolate Shortbread Holiday Trees
This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.
Yield
36 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
powdered sugar
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
vegetable shortening
solid |
*
|
| 6 | ounces |
white chocolate chips
|
|
| ⅓ | cup |
candy canes
finely crushed peppermint |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
powdered sugar
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
vegetable shortening
solid |
*
|
| 173.4 | ml/g |
white chocolate chips
|
|
| 79 | ml |
candy canes
finely crushed peppermint |
* |
Directions
Preheat oven to 350℉ (180℃).
In bowl, combine butter and powdered sugar and beat until light and fluffy.
Add flour, cocoa powder and vanilla and mix well.
On wax paper, roll out dough to ⅜ inch thickness.
Cut into 1½ to 2-inch strips, then into triangle shapes with two long sides and one short side.
Place 1 inch apart on ungreased cookie sheets.
Bake in preheated oven 8 minutes, or until firm to the touch. Transfer to a wire rack to cool.
To make frosting:
In small saucepan, melt white chocolate and shortening, stirring frequently.
Dip short sides into melted chocolate, letting excess drip off. Place on wax paper and let harden.
Place remaining melted chocolate frosting into a plastic sandwich bag with one end snipped off.
Pipe frosting over cookie in a side-to-side design to resemble a garland, then immediately sprinkle with peppermint candies. Let harden.
