chocolate shortbread trees with raspberry jam & wh

★★★★★ 1
a recipe by
nadine mesch
Mount Healthy, OH

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

★★★★★ 1
serves 24 cookies
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For chocolate shortbread trees with raspberry jam & wh

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

How To Make chocolate shortbread trees with raspberry jam & wh

  • 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.

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