Chocolate Shortbread Trees with Raspberry Jam & Wh

nadine mesch

By
@motherchic

My husband favorite cookie is a buttery shortbread. I love chocolate.
The combination of the two is a perfect marriage. :)


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Comments:

Serves:

24 cookies

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/2 c
butter, softened
1/4 c
powdered sugar
1/4 tsp
salt
1/2 tsp
vanilla extract
3/4 c
flour
1/4 c
dark cocoa powder
1 c
seedless red raspberry jam
1/2 c
white chocolate chips
1/2 tsp
shortening

Directions Step-By-Step

1
Line a cookie sheet with parchment paper
2
In a large bowl, beat butter until fluffy. Stir in sugar, salt and vanilla, using a spatula.
3
In a small bowl sift the flour and cocoa; add to the butter mixture. Stir until ingredients are combined and a soft dough forms.
4
Divide dough in half, place dough on opposite sides of the cookie sheet. Using your fingers, pat each piece of dough into a 6 inch round. Using a sharp knife score each dough round into 8 slices. Place entire cookie sheet in freezer for 25 minutes.
5
Preheat oven to 375 degrees. Remove cookie sheet from freezer and allow to sit for 5 minutes. Prick dough all over with a fork and bake for approximately 15 minutes until center is dry to the touch.
6
Remove from oven, place cookie sheet on a cooling rack for 10 minutes. Slice shortbread into wedges. Remove wedges from baking sheet and cool completely on racks.
7
When cooled, spread a thick layer of jam on each wedge.
8
In a small bowl, combine white chocolate and shortening, place in microwave, cook until melted; stir until smooth. Place chocolate in a pastry bag with a small tip and pipe "garland" on each "tree wedge". Allow cookies to sit, until chocolate has hardened. Place in an air tight container with waxed paper between layers.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Hashtags: #raspberry, #dark