A tender shortbread cookie dough is delicately flavored with lemon, then shaped and decorated to resemble Christmas trees.
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1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup Land O Lakes® Butter, softened
1 tablespoon fresh lemon juice
2 to 3 teaspoons freshly grated lemon zest
1/2 cup pretzel twists or sticks, broken in half
Red cinnamon candies, if desired
Combine flour, powdered sugar and cornstarch in medium bowl; set aside.
Beat butter in large bowl at medium speed until creamy. Add flour mixture, lemon juice, and lemon zest. Beat at low speed until dough forms.
Shape dough into 2 (8-inch) logs; press in sides to form triangles with 1-inch base and 2-inch sides. Wrap each log in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 350°F.
Cut logs into 3/8-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Insert pretzel half into bottom edge to form tree trunk. Press zigzag-style potato masher or fork tines into cookies to create horizontal lines for "trees." Decorate with decorator sugar, sprinkles and red cinnamon candies, if desired.
Bake 9-11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- If dough is too firm to insert pretzels, allow to soften at room temperature a couple minutes.
- Sprinkle with white sparkling sugar or edible glitter after baking.
Explore reviews fromour online community
The dough was extremely hard after refrigeration; inserting the pretzel tree trunks was impossible.
Variation: Omit pretzels. Roll the dough into 1-inch balls, roll the balls in 1/4 cup white sugar to coat completely. Place dough balls on baking sheet and press flat with the bottom of a drinking glass or cookie stamp. Bake 8 to 9 minutes.
Tried it, but found the dough hard to mold and a lot of work, unless you have a lot of time and patience I would try another shortbread recipe for these pretty cookies.