Christmas Tree Shortbread

Serves: 2

Mckayla Mann

1 January 1970

Based on User reviews:

44

Spice

55

Sweetness

47

Sourness

38

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1.5 cups

Unsalted Butter (3 sticks, room temperature)

3 cup

Powdered Sugar

2 tsps

Vanilla Extract

2 tsps

Almond Extract

3.75 cups

All-Purpose Flour

1.25 tsps

Salt

3 cup

Raspberry Jam (about)

1

Green Food Coloring

Directions:

1

Preheat oven to 325°F

2

Using electric mixer, beat butter in large bowl until light

3

Gradually beat in powdered sugar

4

Beat in extracts

5

Add flour and salt and stir just until combined

6

Gather dough into ball; divide in half

7

Flatten each half into disk

8

Wrap in plastic and refrigerate until firm, about 1 hour

9

Line 3 heavy large baking sheets with parchment paper

10

Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking

11

Cut out cookies, using 3-inch-long Christmas-tree cookie cutter

12

Gather scraps, reroll and cut out total of 36 cookies, placing 12 cookies on each prepared sheet

13

Spread 1 teaspoon jam in center of each cookie

14

Roll out remaining dough disk and cut out more cookies

15

Cut out centers of each cookie, using 1-inch triangle cookie cutter

16

Using metal spatula, lift cookie frames onto jam-topped cookies

17

Gather scraps, reroll and cut additional cookie frames, making total of 36

18

Place on jam-topped cookies

19

Bake cookies until slightly golden brown around edges, about 25 minutes

20

Transfer to racks and cool

21

Place half of Almond Icing in resealable plastic bag

22

Mix enough food coloring into remaining icing to make desired green color

23

Transfer green icing to another resealable plastic bag

24

Cut very tip off 1 corner of each bag

25

Pipe white icing along edges of trees

26

Pipe green icing in dots on trees

27

(Can be made 2 days ahead

28

Store airtight at room temperature

29

) Preheat oven to 325°F

30

Using electric mixer, beat butter in large bowl until light

31

Gradually beat in powdered sugar

32

Beat in extracts

33

Add flour and salt and stir just until combined

34

Gather dough into ball; divide in half

35

Flatten each half into disk

36

Wrap in plastic and refrigerate until firm, about 1 hour

37

Line 3 heavy large baking sheets with parchment paper

38

Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking

39

Cut out cookies, using 3-inch-long Christmas-tree cookie cutter

40

Gather scraps, reroll and cut out total of 36 cookies, placing 12 cookies on each prepared sheet

41

Spread 1 teaspoon jam in center of each cookie

42

Roll out remaining dough disk and cut out more cookies

43

Cut out centers of each cookie, using 1-inch triangle cookie cutter

44

Using metal spatula, lift cookie frames onto jam-topped cookies

45

Gather scraps, reroll and cut additional cookie frames, making total of 36

46

Place on jam-topped cookies

47

Bake cookies until slightly golden brown around edges, about 25 minutes

48

Transfer to racks and cool

49

Place half of Almond Icing in resealable plastic bag

50

Mix enough food coloring into remaining icing to make desired green color

51

Transfer green icing to another resealable plastic bag

52

Cut very tip off 1 corner of each bag

53

Pipe white icing along edges of trees

54

Pipe green icing in dots on trees

55

(Can be made 2 days ahead

56

Store airtight at room temperature)