Pecan Shortbread Christmas Trees
These Pecan Shortbread Christmas Trees are made with a generous dose of Pecan Flour courtesy of Schermer Pecans, which is ground pecans and nothing else. It’s high in good-for-you fats and has more vitamins and minerals than grain-based flour. Most importantly, it gives these festive delights a wonderful nutty flavor and chewy-crisp texture. All that’s needed is an elegantly simple piping of white chocolate and nonpareils to decorate these edible firs.
Pecan Shortbread Christmas Trees
Makes 18 cookies
Ingredients
1 1/2 cups (340 grams) unsalted butter, softened1 cup (120 grams) confectioners’ sugar2 teaspoons (6 grams) kosher salt2 teaspoons (8 grams) vanilla extract3 1/2 cups (438 grams) all-purpose flour3/4 cup (90 grams) pecan flour*3 ounces (85 grams) chopped white chocolate, meltedGarnish: white nonpareils
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until light and creamy, 2 to3 minutes, stopping to scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk together flours. With mixer on low speed, add fl our mixture to butter mixture in two additions, beating just until combined after each addition.
Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, about 2 hours,or up to overnight.
Preheat oven to 325°F (170°C). Line baking sheetswith parchment paper.
On a lightly floured surface, roll dough to ½-inch thickness. Using a 4-inch tree-shaped cutter, cut dough, rerolling scraps as necessary. Place 1½ inches apart on prepared pans.
Bake until edges are lightly browned, 20 to25 minutes, rotating pans halfway through baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Spoon melted white chocolate into a piping bag, andcut a very small opening in tip. Pipe onto cookies to resemble garland; immediately garnish with nonpareils, if desired. Let stand until chocolate is set, about 1 hour. Store in an airtight container for up to 5 days.
Notes
*We used Schermer Pecans Pecan Flour.
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