Simple Christmas Tree Cookies

5 from 1 vote

These buttery Christmas tree cookies look as good as they taste. They are simple, delicious and perfect for the festive season.

Prep Time30

Cook Time15

Optional chill time20

Total Time1 5

Course: Baking

Cuisine: American

Servings: cookies

Ingredients

200 g unsalted butter, softened softened (7 oz)
100 g caster sugar (3½ oz)
300 g plain flour (10½ oz)
150 g white chocolate melted, (5 oz)
A handful of freeze-dried raspberries crushed
A handful of pistachios very finely chopped

Instructions

To make the dough:

Add the soft butter and caster sugar to a food processor. Pulse until it just comes together and is creamy.
Tip in the flour and pulse again. As soon as the mixture resembles damp sand and is just starting to clump, stop the pulsing. (Over-mixing once the flour goes in can make the biscuits tough.)
Tip the mixture onto the work surface and gently press it together into a smooth dough. Avoid kneading but just bring it together with your hands.
Shape into a disc, wrap, and chill for 20 minutes (this is optional) but it helps the biscuits keep their shape later on.
Preheat the oven to 170°C fan (190°C conventional / 375°F).
On a lightly floured surface, roll the dough out to about 1cm/0.5 inch thick.
Cut out Christmas tree shapes using a Christmas tree cookie cutter and place them on a lined baking tray.
Bake for 15 minutes, or until the edges are just turning pale golden. Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.

To decorate:

Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water (or in short bursts in the microwave).
Dip each cookie face into the chocolate, place back down on a tray lined with parchment paper, and sprinkle with crushed freeze-dried raspberries and finely chopped pistachio before the chocolate sets.

Notes

Scroll up for a step by step guide with images to help you make these Christmas tree cookies.

To store: The Christmas cookies will last for up to a week in an airtight container.

To freeze: freeze the dough as a wrapped disc for up to 3 months. Thaw overnight in the fridge, then roll and cut. Or you could freeze the baked cookies before dipping in chocolate.

Make ahead: If you want to get ahead, you could make the cookies up to 24 hours in advance before serving, as that is when they are at their best.

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