Chocolate Shortbread Trees with Raspberry Jam & Wh

Name: Chocolate Shortbread Trees with Raspberry Jam & Wh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
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

By nadine mesch
@motherchic

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

Rating:

★★★★★ 1 vote5

Comments:

4 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
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How to Make Chocolate Shortbread Trees with Raspberry Jam & Wh

Step-by-Step

Line a cookie sheet with parchment paper
In a large bowl, beat butter until fluffy. Stir in sugar, salt and vanilla, using a spatula.
In a small bowl sift the flour and cocoa; add to the butter mixture. Stir until ingredients are combined and a soft dough forms.
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.
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.
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.
When cooled, spread a thick layer of jam on each wedge.
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.