Chocolate Shortbread Trees

Chocolate Shortbread Trees

These chocolate butter cookies are decorated to capture the season.

60 min. prep time
36 cookies
343 Ratings



1 cup Land O Lakes® Butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/4 cup unsweetend cocoa
1/2 teaspoon ground cinnamon


1 1/2 cups white baking chips
2 tablespoons shortening
Decorator sugar


Heat oven to 350°F. Combine butter, powdered sugar and vanilla in large 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.

Recipe Tip

These cookies make pretty gifts. Wrap in red or green plastic food wrap and tie with a raffia bow.

Nutrition Facts (1 cookie)

Calories: 130

Fat: 8g

Cholesterol: 15mg

Sodium: 60mg

Carbohydrates: 13g

Dietary Fiber: <1g

Protein: 2g

Recipe #11296©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

delicious and different
These cookies are very chocolatey. Be sure to roll them 1/4 inch as stated, otherwise they break. I also found it easier to use melted white chocolate bark instead of melted chocolate chips.
I had an older recipe that called for 1 3/4 cup flour and 1/3
cup cocoa and everyone liked them.

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