Have you started your Christmas baking yet? So far I have baked a total of 2 recipes! These Pecan Shortbread Christmas Tree Cookies I am sharing today, and the Chocolate Cherry Snowballs I made earlier this week.
I would normally feel a bit panicked to only have two kinds of cookies made when I usually bake about 10 different kinds. However, this year Tim has decided he wants to help me make our Christmas cookies. I am not sure if that should make me more panicked or not!
You could have knocked me over with a feather when he announced his desire to bake cookies with me this year. I thought maybe he was just being nice since it is our first Christmas season that the girls aren’t here helping with all the Christmas prep. Turns out he really wants to try his hand at baking!
Whatever his reason, I am not about to discourage him! I will certainly welcome the help.
However, this year I am cutting the number of cookies down to a half dozen different kinds. Of course we will be making Cherry Chews, Toblerone Shortbread, and Empire Cookies. I will leave it up to Tim to pick out one or two recipes he wants to make.
There will be plenty to choose from! Today is the final day of Christmas Cookies week. Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting this week.
#ChristmasCookiesWeek Friday Recipes
- Almond Biscotti by House of Nash Eats
- Andes Mint Cookies by Daily Dish Recipes
- Brownie Cookies by Books n’ Cooks
- Bubble Light Sugar Cookies by A Kitchen Hoor’s Adventures
- Chocolate Cutout Sugar Cookies by Everyday Eileen
- Chocolate Dipped Chocolate Madeleines by Family Around The Table
- Christmas Ornament Cookies by Karen’s Kitchen Stories
- Christmas Tree Meringues by The Redhead Baker
- Cinnamon Roll No Bake Cookies by Kelly Lynn’s Sweets and Treats
- Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
- Figgy Pudding Thumbprints by Cindy’s Recipes and Writings
- Frosted Chocolate Cherry Almond Bars by YumGoggle
- Fruit Cake Cookie Bars by Kate’s Recipe Box
- Gingerbread Cookie Stars by The Freshman Cook
- Holiday Lights Sugar Cookies by Palatable Pastime
- Lemon Snowdrops by Jolene’s Recipe Journal
- Merry Moose Cookies by Strawberry Blondie Kitchen
- No Bake Cookies by Corn, Beans, Pigs & Kids
- Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
- Pecan Shortbread Trees by Red Cottage Chronicles
- Perfectly Soft Chocolate Chip Cookies by Tip Garden
- Peppermint Meltaway Cookies by Soulfully Made
- Sour Cream Cookies by Grumpy’s Honeybunch
- Sour Cream Cut Out Cookies by A Day in the Life on the Farm
- Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
- Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Oh, in case you missed Monday’s post, click here to enter for your chance to win a Christmas Cookie Week prize pack! (Contest open to US residents only).
And, don’t forget to pin this recipe for these yummy melt in your mouth Pecan Shortbread Christmas Tree cookies!
Until next time…..
Pecan Shortbread Christmas Tree Cookies
1 cup butter, softened
2/3 cup confectioners sugar
1/2 teaspoon pure vanilla extract
green food colouring, 5 drops liquid or scant 1/8 teaspoon paste
1 3/4 cup all purpose flour
1/2 cup chopped pecans
24 to 30 pecan halves
3/4 cup white chocolate chips
yellow non-perils or sprinkles
Preheat oven to 325 degrees. Line baking sheet with parchment or Silpat non-stick baking mat.
In the bowl of electric mixer beat butter and confectioners sugar until light and fluffy, scraping down the sides as necessary.
Beat in vanilla and food colouring until well combined.
On low speed, beat in flour just until combined. Add chopped pecans and mix on low until incorporated.
Transfer bowl to a well floured surface and bring it together into a flat disc. Roll dough out to about 1/4 inch thickness. Using a tree shaped cookie cutter dipped in flour, cut out cookies.
Re-rolling the dough as necessary until all the dough is used up.
Transfer cookies to prepared cookie sheet leaving about a 1/2 inch between each one. Press a pecan half into the bottom of each tree to create a stem.
Bake for 13 to 14 minutes until set. Don’t let them brown. Remove from oven and allow to cool completely on a baking rack.
While the cookies are cooling melt the white chocolate chips over a double boiler. Dip a fork into the melted chocolate and drizzle over the trees. Place a dot of chocolate at the top of each tree and sprinkle with yellow non-perils or yellow sprinkles.
To make these anytime of the year simply omit the green food colouring and cut into simple rounds!
I love this spin on a shortbread cookie! They turned out great!
These are so cute! I am totally panicking about Christmas and Christmas baking. Love the pecan tree trunks on these!
These pecan shortbread cookies are seriously adorable! I love that you colored the dough green so it’s extra easy to decorate! How fun!
I’m a total pecan addict. It’s super cute using them for the tree trunks. I’m putting these on the list.
Using the pecan for the base is just brilliant. I love shortbread cookies, and yours look so festive and delicious!
A pecan cut-out cookie? What a great twist! And with the colored dough, it would really speed up the decorating, for those of us with less patience 😉
I’m liking the pecans on these trees. So fun!
I love the green dough. And the pecan as the trunk is a cute idea!
Love those pecan trunks.