I thought these might be fun because they had the Christmas Tree impression lightly tattooed on the top of the cookie. But I didn’t have the chocolate syrup that the recipe called for so I used caramel syrup instead and as you can see (or not see) that trees impression turned out a little faint. So lesson learned, use the chocolate syrup to get a good impression.
3/4 cup butter or margarine, softened and divided (I used butter for mine)
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/3 cups, plus 6 tablespoons GF All-purpose flour, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup coarsely chopped pecans
2 ounces white chocolate, coarsely chopped
1 tablespoon chocolate syrup (I used caramel syrup)
In a large bowl, beat 1/2 cup butter and shortening until well blended; add sugars and beat until fluffy. Add egg yolk and vanilla; beat until smooth. Ina a small bowl, combine 1-1/3 cups flour, baking powder, and salt. In a food processor, process pecans and chocolate until finely ground. Add dry ingredients and pecan mixture to creamed mixture; stir until a soft dough forms. Wrap in plastic wrap and chill 1 to 2 hours.
Preheat oven to 350 degrees F. Shape chilled dough into 3/4 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten cookies with the bottom of a flat glass dipped in 2 tablespoons of flour. In a small bowl, mix remaining 1/4 cup butter, remaining 4 tablespoons flour and syrup; stir until well blended. Spoon syrup mixture into a pastry bag fitted with a small round tip. Piped tree design onto each cookie and bake for 8-10 minutes or until edges are a nice golden brown.
Makes about 6 dozen cookies
**recipe adapted from Leisure Arts Presents – The Spirit Of Christmas – book 8**