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Christmas Tree Shortbread Cookies

An easy way to turn shortbread into a Christmassy treat
Prep Time20 minutes
Cook Time32 minutes
Course: Baking
Keyword: Christmas Cookies, Shortbread
Servings: 16 cookies
Author: Kelly Senyei, Just a Taste

Equipment

  • 2 23cm round cake tins
  • piping bag or sealable plastic bag

Ingredients

  • 1 cup salted butter, at cool room temperature
  • 1 cup icing sugar
  • 12 ml vanilla extract
  • 2 cups all-purpose flour
  • 1 cup white chocolate
  • assorted sprinkles

Instructions

  • Preheat the oven to 150ÂșC and grease two round 23cm cake pans. Sprinkle with flour and/or line with baking paper.
  • 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 centre and slightly darker around the edges.
  • Remove the shortbread from the oven and immediately invert the pans onto a cutting board. Using a sharp knife, immediately cut each shortbread round into 8 wedges. It is important to cut the shortbread while it's still warm, or 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 chocolate in a microwave or double-boiler, stirring until smooth. Transfer to a piping bag or plastic bag, snip off the tip of the bag and drizzle it onto the cookies in tinsel-like lines. Immediately top the cookies with sprinkles. Serve once the chocolate has set.

Notes

  • If you want to use green chocolate, melt some white chocolate and add powdered green food colouring. Do not add liquid food colouring (unless it's oil-based) as it could cause the chocolate to clump up.
  • If you have another favourite shortbread recipe just use that and follow the instructions for baking and icing your cookies.