Chocolate Shortbread Trees Recipe

Chocolate Shortbread Trees Recipe
Chocolate Shortbread Trees Recipe photo by Taste of Home
Publisher Photo

Chocolate Shortbread Trees Recipe

Be the first to add a review
Publisher Photo
You can use this rollout chocolate cookie dough to create all kinds of shapes and sizes, but I like to make trees because they are so easy to decorate. —Deirdre Cox, Kansas City, Missouri
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/4 cup baking cocoa
  • Assorted nonpareils, optional

Directions

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. Yield: about 3 dozen.
Originally published as Chocolate Shortbread Trees in Cookies & Candies Bookazine 2014, p28

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/4 cup baking cocoa
  • Assorted nonpareils, optional
  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. 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.
  4. Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool. Yield: about 3 dozen.
Originally published as Chocolate Shortbread Trees in Cookies & Candies Bookazine 2014, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Shortbread Trees

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review