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Pistachio Shortbread Trees
Pistachio Shortbread Trees
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Prep Time:
1 hour 15 minutes
Total Time:
Pistachio shortbread cookies transformed into festive mini Christmas trees with creative decorations.
Ingredients:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup finely chopped pistachios
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
  • 16 pretzel spindles or sticks, broken in half
  • 1 cup powdered sugar
  • 1 to 3 tablespoons milk
Instructions:
  • Preheat your oven to 325°F. Grease 2 cookie sheets with nonstick cooking spray. In a large bowl, cream together butter and sugar until light and fluffy. Set aside 2 tablespoons of pistachios. Stir in the rest of the pistachios, flour, and vanilla until well combined. The dough will be firm.
  • Divide the dough into 4 equal pieces and shape them into balls. Flatten each ball on a lightly floured surface to form a 6-inch round. Place the rounds on greased cookie sheets. Use a table knife to lightly mark 8 wedges on each round. Insert 1 pretzel half into the outside edge of each wedge to create the tree trunk.
  • Preheat your oven to 325°F. Bake the rounds for 16 to 21 minutes until the edges turn a lovely light golden brown. Let them cool for 2 minutes before transferring them from the cookie sheets. Slice each round into 8 wedges and place them on wire racks. Allow the wedges to cool for 15 minutes or until completely cooled.
  • Finely chop 2 tablespoons of pistachios. In a small bowl, mix icing ingredients, adding milk until desired drizzling consistency. Drizzle icing in a zigzag pattern over each cookie and quickly sprinkle with the reserved pistachios before the icing sets.

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