Place over low heat and cook, stirring often, until chocolate and butter have melted and mixture is smooth. For the cookies, I’d freeze them individually first (like spread out on a tray), then place them all in a container. Place it on the countertop and bring it all together to form a small ball. Extremely tender and buttery cookies with a light crumb and a pretty dusting of sprinkles. Dip in white chocolate or milk chocolate instead of semi-sweet. Allow the cookies to cool completely. You’ll then need to melt a small amount of chocolate to “glue” these to the molded chocolate to the cookies. Finish with festive sprinkles. It’s definitely a “lazier” way to a Petit Ecolier, but works nonetheless. Last year a blog reader shared that she used the recipe combined with a square of chocolate on top to mimic Petit Ecoliers and so it’s been on my mind to give that a go as well since then. Cherry Chocolate Shortbread Cookies. **I used cacao butter for its lovely flavor here, and also to help thin out the chocolate a bit so it’s easier to pour into the mould. Press down lightly. Just the right amount of chocolate to cookie ratio in my opinion = cookie perfection. In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together. Home » Chocolate Shortbread Christmas Tree Cookies. If you’d rather not use vegan butter, you can make the cookies with coconut oil instead. Pick them up carefully using an offset spatula and take them out onto a greased cookie baking dish. Pick the cookie up and place them on a separate dish. I hope you enjoyed your time reading through some of my contents. If you prefer, you can use coconut oil instead, but keep in mind that cacao butter stays firmer at a higher temperature so the cookies will keep better at room temperature as well without the chocolate melting. Bake the cookies for 10 minutes at 350F or 180C. Since it’s all about being innovative and adaptable to new situations this year, so I thought of taking it a step ahead of the usual sugar cookies with royal icing frosting and making these Chocolate Shortbread Christmas Tree Cookies. Make sure that the container is absolutely dry and the cookies have cooled down to room temperature, before storing them. Next, add in … Immediately top it with Red and Green Christmas Confetti or crushed Peppermint Holiday Candy canes or Crushed Almonds. Allow the cookie dough to freeze for 15 minutes or refrigerate for 30 minutes. Can’t wait to try it. ★☆ Below I’ll briefly run you through the recipe. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy – I recommend using a stand mixer, but a hand mixer will work just fine. Using cold butter in the recipe skips the need to chill dough 1 – 2 hours beforehand. Stir well. These Chocolate Shortbread Christmas Tree Cookies are really easy to make. Bring a Large Pot of water to boil on medium-high heat. Trust me, you won’t regret making these. The reason I love the mold for the chocolates is because the chocolate layer turns out just perfect — not too thick or chunky to overwhelm the cookies. Whenever you need to reuse it, thaw it overnight in the refrigerator and then roll the dough, cut out the cookies, bake and serve. I have missed Petit Ecolier cookies SO much since I went gluten free! I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. Add chocolate in a small microwave-safe bowl. Shortbread Cookies Dipped in Chocolate Line a baking sheet or plate with parchment paper. ★☆. So, after a cozy weekend with incessant snowfall, it’s time to kick start the week. I haven’t tried freezing / refrigerating these, but I find cookies do best in a dry setting at room temperature. Place an 18- inch piece of plastic wrap on your counter. SCOTTISH BAKING: Walkers makes a variety of chocolate shortbread cookies, shortbread, Scottish oat crackers & other baked snacks. document.getElementById("comment").setAttribute( "id", "a7336308efe69695069b03d48a92bbb9" );document.getElementById("gc2a3e4c2a").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Preheat oven to 300 degrees F. In a mixing bowl, cream the butter, then add vanilla & mix well. Thaw in the refrigerator overnight before you serve. Totally awesome. Pour mixture on top of the caramel layer… In my final week of posting recipes before Christmas, I had to share one more cookie recipe! Bake these cookies at 350F for 10 minutes. Her cookie looked and sounded delish :). The best part about these Chocolate Shortbread Christmas Tree Cookies is the shortbread cookies. *If you prefer, rather than making a chocolate topping you can just use cut pieces of your favorite chocolate. These chocolate “drops” act as the “glue” to hold the chocolate top in place. Lemon Slice-and-Bake Cookies: Omit chocolate and sea salt and stir in 1 1/2 Tbsp. Note: cookies will harden a little within minutes of cooling, so don’t over-bake. Thanks for this. Readers have shared that the shortbread cookie recipe works well with Bob’s Red Mill flour as an alternatives. Gradually beat in flour. Let cool 30 minutes in the refrigerator before serving. Meanwhile, melt some Dark Melting Wafers in the oven at 30 seconds bursts with constant stirring. Drizzle using a spoon, piping bag, or ziploc bag with a bit of the end trimmed off. cookies are completely cooled, spoon a few drops of melted chocolate onto one of the cookies, then place one of the round chocolates you made on top in the center of the cookie. Take your time, look around my blog, enjoy the ambiance, and most importantly try these delectable recipes! The most important thing, I’d say, whether you’re going with the mold or slab of chocolate route, is to use a chocolate you love the flavor of. Pro Tip: When the chocolate is about 75% hardened, score the top of the bars with a thin, sharp knife through the chocolate layer where you plan to cut the bars.This makes it super easy to slice the bars after they’ve fully hardened without the chocolate cracking. These Chocolate Shortbread Christmas Tree Cookies tick all the boxes and are the best cookies that you should be baking this holiday season. the voice and the thought behind this website. Bring everything together to form a soft cookie dough. Rate this recipe Add sweetener, salt, and vanilla and mix once again to combine. 1 cup butter, softened; 1/2 cup sugar; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1/4 cup corn starch; 1/2 cup finely chopped dried cherries Use a Christmas Tree shaped Cookie Cutter to cut out the Cookies. After that, toss them with sugar so they sparkle! If you’re looking for an oil-free alternative for the cookie base, you can use this. Whip the butter and sugar together on high speed for 1-2 minutes until light and airy. Nothing beats Christmas cookies during the holiday season! But they are so delicious in this recipe that I say who cares! Prep: Preheat the oven and line your baking sheet with parchment paper, so the cookies don’t stick. One last thing to note is that for better stability at room temperature (ideal for gifting), I’d use cacao butter mixed into the chocolate instead of the coconut oil alternative I put in the notes. So the fridge is the least ideal spot because of the high moisture content there. In the meantime, melt the dark chocolate. Buttery shortbread slice & bake cookies that … However, I thought, there’s enough of that sugary Christmas Tree Cookies with Royal Icing frosting. Set aside and repeat with the remaining cookies Roll dough into logs, and roll logs in 1/2 cup yellow sanding sugar before slicing, coating edges. lemon zest at end of step 1. Dough: Put the butter and powdered sugar in a stand mixer or use an electric mixer to cream them together. You do not even need to freeze these. If you can’t or don’t want to buy a mold for the top, you can just use a chocolate bar of your choice. Gradually add flour until completely combined into butter mixture. In a medium-sized bowl, mix the flour with cocoa powder, cold butter with your hands or a pastry blender until it gets coarse and mealy. 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