Chocolate Shortbread Trees With Raspberry Jam Wh Recipes

CHOCOLATE SHORTBREAD TREES WITH RASPBERRY JAM & WH

Steps:

• 1. Line a cookie sheet with parchment paper
• 2. In a large bowl, beat butter until fluffy. Stir in sugar, salt and vanilla, using a spatula.
• 3. In a small bowl sift the flour and cocoa; add to the butter mixture. Stir until ingredients are combined and a soft dough forms.
• 4. Divide dough in half, place dough on opposite sides of the cookie sheet. Using your fingers, pat each piece of dough into a 6 inch round. Using a sharp knife score each dough round into 8 slices. Place entire cookie sheet in freezer for 25 minutes.
• 5. Preheat oven to 375 degrees. Remove cookie sheet from freezer and allow to sit for 5 minutes. Prick dough all over with a fork and bake for approximately 15 minutes until center is dry to the touch.
• 6. Remove from oven, place cookie sheet on a cooling rack for 10 minutes. Slice shortbread into wedges. Remove wedges from baking sheet and cool completely on racks.
• 7. When cooled, spread a thick layer of jam on each wedge.
• 8. In a small bowl, combine white chocolate and shortening, place in microwave, cook until melted; stir until smooth. Place chocolate in a pastry bag with a small tip and pipe "garland" on each "tree wedge". Allow cookies to sit, until chocolate has hardened. Place in an air tight container with waxed paper between layers.

BERRY SHORTBREAD DREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

RASPBERRY & CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL

Steps:

• cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
• slowly add flour (1/2 cup at a time) until soft dough forms
• roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
• with a small spoon, drop in raspberry jam into indentation in the center of the cookie
• bake at 350 degrees for 12 minutes cool on rack
• take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
• Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.