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“I make these every Christmas. They are a little time-consuming, but they taste so good. They have a fluffy vanilla filling and a rich shortbread flavor. Plan ahead: The dough has to refrigerate for at least 1 1/2 hours.”
1hr 10mins
2 dozen

Ingredients Nutrition


  1. In mixing bowl, combine the butter, flour, milk and salt; mix well.
  2. Cover and refrigerate for 1 1/2 hours or until easy to handle.
  3. Divide dough into thirds.
  4. On a floured surface, roll out each portion to 1/8-inch thickness.
  5. Cut with a 3 3/4-inch Christmas tree cookie cutter.
  6. Place on ungreased baking sheets.
  7. Bake at 375 degrees for 8-11 minutes or until set.
  8. Remove to wire rack.
  9. For filling, in mixing bowl, cream shortening, butter and confectioners' sugar.
  10. Add milk and vanilla.
  11. Tint with food coloring, spread about a tablespoon each over half of the cookies; top with remaining cookies.
  12. For glaze, combine confectioners' sugar and milk until smooth; set aside 1/4 cup.
  13. Stir food coloring into remaining glaze; spread a thin layer over cooled cookies.
  14. If desired, sprinkle tops of half of the cookies with colored sugar.
  15. Let stand until set.
  16. Pipe garland onto half of the cookies with reserved glaze.
  17. Let stand until set.

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