These delicate and delicious cookies are surprisingly easy to make and are a fun and festive addition to any holiday cookie platter.
- 1 (12-inch) log Shortbread Dough
- ¼ cup raspberry jam, stirred well to loosen
- ¼ cup confectioner’s sugar
- Roll the log out into a disc, ⅛-inch thick. Using a Christmas tree cookie cutter, cut out as many trees as possible. Gather and roll the scraps, then cut again. Repeat 1 more time if necessary, so there are 24 trees in all. Place the cookies on two parchment-lined trays. Using the pointed tip of a pastry bag or a paring knife, cut three small holes, ⅛-inch in diameter in each of the cookies. Refrigerate both trays for at least 2 hours or up to 1 day.
- Preheat the oven to 300°F.
- Remove the trays from the refrigerator and place them on racks in the middle and upper third of the oven. Bake until the cookies are baked through and the edges start to brown, 15 to 20 minutes, turning and rotating the pans once in the middle of baking.
- Cool cookies on trays for 5 minutes then transfer to a wire rack to cool completely.
- Place ½ teaspoon raspberry jam in the middle of one of the cookies without holes. Place one of the cookies with holes on top and press down gently. Repeat for the remaining 11 cookies.
Place the cookies on a plate or tray. Pour the confectioners’ sugar into a fine mesh sieve and sprinkle over the top of the cookies.
- Serve immediately or store at room temperature in a tightly-lidded container for up to 3 days.