Oh my gosh, there are only five days until Christmas. Can you believe it?! I've been in a baking, present wrapping, candle burning, tree decorating flurry and I've barely had any time to publish any posts. But don't despair, today I am bringing you funfetti shortbread christmas trees.
I saw a tutorial on how to make these, but they looked kind of boring. I mean, they had green icing and white decorating pearls, but they just didn't really catch my eye. So I redid them, this time using a simple two ingredients of white chocolate and sprinkles to 'decorate the tree'.
These cookies are amazing if you're short on time...heck, I put them together in like an hour. Granted, you should probably let the white chocolate dry before you put them in bags or whatever, but you can make them in a very short amount of time. It's that simple.
A little note on the process of making the shortbread cookies. There are only a few ingredients, so it's really easy to just whiz them up in the food processor (just another reason why they're so quick to make), but if you don't have a food processor, don't despair. My mother taught me to make these cookies by hand when I was just a little kid. Just put all your ingredients in the bowl, get your hands in there, and mix the ingredients until there aren't any big butter chunks left.
So here's the recipe for my easy, fool proof, delicious shortbread christmas trees!
TIME: 1 hour YIELD: 1 10-inch round pan (large tart pan) SERVES: 8
For the cookies:
1/2 cup unsalted butter
1 1/4 cup all purpose flour
3 tablespoons corn starch
1/4 cup granulated sugar
pinch of salt
For the decoration:
1/4 cup white chocolate
1 teaspoon small funfetti sprinkles
1. Preheat oven to 325 F. Put all ingredients into a food processor and blend until there are no large chunks of butter left. Transfer mixture into a 10-inch tart pan and press down evenly.
2. After surface is completely flat and packed down, use a fork to crimp edges and prick about 10 sets of holes in the middle of the shortbread. (This will stop the shortbread from puffing up and also adds a nice decoration.) Bake for 40 minutes or until lightly golden brown. Immediately cut into pieces.
3. Remove from pan and place cookies on a wire rack. Melt white chocolate over a double boiler on low heat just until smooth. Transfer to a small piping bag or Ziploc bag and snip off the end. Drizzle chocolate over cookies. Scatter the sprinkles over the chocolate while it's still liquid.