Time 30m Yield about 3 dozen. Number Of Ingredients 6 Steps:
In a large bowl, beat butter and confectioners’ sugar until blended. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils., Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool.
Time 1h Yield 24 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine butter, confectioners’ sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish. Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes. While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch. Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.
Time 30m Yield about 1 dozen. Number Of Ingredients 5 Steps:
In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Yield 36 cookies Number Of Ingredients 11 Steps:
Heat oven to 350°F. Combine butter, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa and cinnamon; beat at low speed until well mixed. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2- to 3-inch tree-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Cool completely. Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Place icing in small resealable plastic food bag. Snip 1/8-inch off one corner. Pipe icing as desired onto cooled cookies. Decorate as desired. Let stand until set.
Number Of Ingredients 9 Steps:
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.
Time 1h20m Yield 1 tree Number Of Ingredients 5 Steps:
Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine. On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture. Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set. Dust with icing sugar. Top with a shortbread star if desired.
Yield 12 Number Of Ingredients 9 Steps:
In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners’ sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour. Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners’ sugar. Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake; you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.
Time 1h40m Yield 36 cookies Number Of Ingredients 9 Steps:
Heat oven to 350°. Combine powdered sugar and butter in mixer bowl. Beat until creamy, 1-2 minutes. Add flour, cocoa, vanilla, cinnamon until well mixed for about 1-2 minutes. Roll out dough on lightly floured surface one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with X-mas tree cookie cutters. Bake for 10-12 minutes. Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally until smooth. After cookies are cooled, drizzle glaze over cookies. Let stand until set.
