Green Pecan Shortbread Christmas Tree Cut-Out Cookies
Buttery shortbread cookies shaped into festive Christmas trees with green food coloring, crunchy pecans, and white chocolate drizzle. Each cookie features a pecan half trunk and optional yellow star topper. Perfect for holiday parties, cookie exchanges, or decorating with kids. The tender shortbread base contrasts beautifully with chopped pecans throughout, while the white chocolate garland adds sweetness and visual appeal.
Ingredients
- 1 cup butter, softened
- ⅝ cup powdered sugar
- ½ teaspoon vanilla
- 5 drops green food color
- 1 ¾ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- ½ cup pecans, coarsely chopped
- 32 pecan halves
- ¾ cup white vanilla baking chipsdark chocolate chips1:1flavor variation
changes appearance
- granulated sugar(optional)
- 32 yellow decorating stars(optional)
Instructions
- 1
Heat oven and spray or lightly grease 2 large cookie sheets
- 2
Beat butter and powdered sugar with electric mixer on medium speed until light and fluffy
- 3
Beat in vanilla and food color
- 4
Beat in flour on low speed just until mixed
- 5
Stir in chopped pecans
- 6
Divide dough into 4 equal parts and shape each into ball
- 7
Place 2 balls on each cookie sheet on opposite ends
- 8
Flatten and shape each ball into 6-inch circle with rolling pin or floured fingers
- 9
Divide and cut each round into 8 wedges with large knife, slightly separating cuts
- 10
Poke tops of wedges with fork and place 1 pecan half in middle of each outer edge for trunk
- 11
Bake until firm but not brown
- 12
Cut into wedges again while still warm
- 13
Cool completely on cookie sheets
- 14
Place cooled tree wedges on cooling racks or waxed paper
- 15
Place baking chips in small resealable freezer plastic bag and microwave, turning bag over after 30 seconds
- 16
Squeeze bag gently until chips are melted and smooth
- 17
Cut small tip off corner of bag and drizzle side to side over wedges to make garland
- 18
Sprinkle with sugar and top each tree with star
Tips
Use floured fingers instead of rolling pin to prevent sticking when shaping dough circles
Cut wedges again while warm to ensure clean separation after baking
Let white chocolate cool slightly before drizzling to prevent running off cookies
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be made 1 day ahead and refrigerated, bring to room temperature before shaping
Serve at room temperature on decorative platters or in gift boxes
Common Mistakes
Roll dough gently to avoid tough cookies from overworking
Don't overbake to prevent dry, crumbly texture
Cut wedges while warm to avoid cracking when separating
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without food coloring?
Yes, simply omit the green food coloring for traditional shortbread color while maintaining the same great taste and texture.
What if I don't have vanilla baking chips?
White chocolate chips work perfectly as substitute, or use melted white chocolate thinned with a little oil for drizzling.
How long do these cookies keep?
Store in airtight container at room temperature up to 1 week, or freeze unfrosted cookies up to 3 months.