Christmas Tree Shortbread Cookies

Christmas Tree Shortbread Cookies from justataste.com #recipe

Sprinkles are to cookies what sequins are to dresses. They mean the difference between ordinary and extraordinary. Subtle and sublime. “I attended the party” and “I am the party.” These buttery Christmas tree shortbread cookies are the party. And the after-party.

There’s just something about sprinkles that enables them to make any dessert the center of attention. Cookie pops. Mini doughnuts. Fortune cookies. Homemade lollipops. You name the confection, sprinkles have upped its star power.

It doesn’t take much to jazz up classic shortbread cookies. With a festive new shape, a chocolate drizzle and yes, a sprinkle shower, Christmas tree shortbread cookies just might give Christmas Tree Cupcakes some competition for Best Dressed dessert.

Christmas Tree Shortbread Cookies from justataste.com #recipe

Christmas Tree Shortbread Cookies from justataste.com #recipe

Christmas Tree Shortbread Cookies from justataste.com #recipe

Christmas Tree Shortbread Cookies from justataste.com #recipe

Christmas Tree Shortbread Cookies from justataste.com #recipe

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Christmas Tree Shortbread Cookies

Yield: 16 cookies

Prep Time: 20 min

Cook Time: 35 min

Ingredients:

1 cup (2 sticks) salted butter, at cool room temperature
1 cup confectioners' sugar
2 1/4 teaspoons vanilla extract
2 cups all-purpose flour
1 cup green candy melts (See Kelly's Notes)
1 Tablespoon vegetable oil
Assorted sprinkles

Equipment: two round 9-inch cake pans; piping bag or sealable plastic bag

Directions:

Preheat the oven to 300ºF and grease two round 9-inch cake pans with butter. (If the pans are not non-stick, line them with greased parchment paper).

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the flour, 1 cup at a time, mixing just until combined.

Divide the dough evenly between the two greased pans and press it into an even layer. Using a fork, prick the dough all over. Bake for 35 minutes, or until the shortbread is pale golden in the center and slightly darker around the edges.

Remove the shortbread from the oven and immediately invert the pans onto a cutting board. (If the shortbread won't release from the pan, use a sharp knife to cut around the edges.) Using a sharp knife, immediately cut each shortbread round into 8 wedges. It is important to cut the shortbread while it's still warm, otherwise it will crumble if you try to cut it after it has cooled.

Transfer the shortbread wedges to a cooling rack to cool completely.

Melt the candy melts with the vegetable oil in a microwave or double-boiler, stirring until smooth. Transfer the mixture to a piping bag or plastic bag, snip off the tip of the bag and then drizzle it onto the cookies. Immediately top the cookies with sprinkles and serve.

Kelly's Notes:
If you can't find green candy melts, you can use any variety of chocolate. White chocolate would be a beautiful snowy addition to the buttery shortbread trees.

Cookie recipe adapted from King Arthur Flour.

Comments

  1. 1
    #

    says

    You are so talented! These are absolutely gorgeous! Hopefully once finals are done I can get some Christmas baking done. If I’m lucky, they’ll turn out half as pretty as these!

    • Kelly Senyei replied: — December 18th, 2013 @ 9:39 am

      Thank you so much, Katherine! I’m sure yours will turn out fantastic :)

  2. 11
    #

    says

    Yes, sprinkles = sequins! I totally agree. :) Your cookies are gorgeous. Love how you decorated them. When it comes to handing out cookies to my friends and family, it’s all about presentation and these have the wow factor!

  3. 13
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    says

    It is so great! Thank you for idea. May I translate your recipe for Russian readers and post it on coolculinary.ru?

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:54 am

      Hi Olga – Thanks for your email but I’d prefer the recipe not be copied exactly and re-posted elsewhere. If you’d like to re-write the directions, then you can do so. Thanks so much.

  4. 15
    #

    says

    I’m a bit on the shy side about commenting on “power” blogs like yours, but I got so excited about how you decorated these cookies that I couldn’t help scooting out of my shy shell. Seeing those lines across the cookies and then the sprinkles, woke my brain up with something akin to “helluuuuu, dumb head. You don’t have to completely frost a cookie and then add the sprinkles. You can make lines and then add the sprinkles!!!!!!”. And those lime-ish green colored sprinkles? Beautiful. I passed over that very color of sprinkles at the grocery store recently and instead chose the regular darker green sprinkles. I had even told myself that I would regret not buying the lighter ones. (Talk to myself a lot.) I’m leaving now to go back to the store and make a more correct sprinkle purchase. Bye. Thanks.

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:49 am

      Hi Terri! Thank you so much for your incredible comment. It made my week! So happy to have inspired you even in the slightest :)

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