This post, for Brown Sugar Pecan Christmas Tree Cookies, is created for #ChristmasCookiesWeek in conjunction with sponsor products. All opinions are mine alone. This post may contain affiliate links where I receive a small commission with no additional charge to you.
When I received my sprinkles from Sprinkle Pop for this event I was immediately in love. I wanted to really make something fun and I think these cute brown sugar pecan Christmas trees nail it.
While I made this delicious brown sugar pecan cookie, which is delicious by itself, you could substitute a this shortbread cookie. It’s an easy cutout cookie so you would just need two different size round cookie cutters.
To make the buttercream swirl I used Adams Extract food coloring. The set from their line that is free from artificial dyes. They are made with spices and vegetable juices. A couple things to note about them. First, they do not alter the flavor of the buttercream in any way. You may think they would, given the spices and juices but they do not. That’s a good thing in the event you wanted to add a flavor, such as peppermint, to the icing. Second, and again because they are made with natural colorings, the colors will not be as vibrant. I used about a quarter of the bottle to achieve the pale green color in the photo. I’m happy with it because it shows off the sprinkles from Sprinkle Pop well. Lastly, these food colors need to be refrigerated once opened.
These cookies are fun, rich and delicious. They would be adorable on a dessert buffet. Decorated, the will keep a day or two before the buttercream begins to soften the brown sugar pecan cookie. Another option would be to make the cookies and decorate a day or two later for your party or event. The cookies by themselves would keep, covered, for 3 – 4 days longer.
Brown Sugar Pecan Christmas Tree Cookies
Brown Sugar Pecan Cookies
- 1/2 cup Crisco
- 1/2 cup unsalted butter, softened
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract, I used Adams Extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup finely chopped pecans
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract, I used Adams Extracts
- Drops of Green food coloring to desired color
- Sprinkle Pop Sprinkles
Preheat oven to 350 degrees F. Line two rimmed baking sheets with a Silpat.
Beat shortening, butter, brown sugar, egg and vanilla in medium bowl with electric mixer on medium speed until creamy.
In a separate bowl, stir together flour, baking soda and salt. Gradually add flour mixture to creamed mixture, carefully so as not to make a mess, beating at low speed until blended, then increasing speed as ingredients are incorporated. Don’t over mix, though. Stir in pecans until distributed.
Using 2 different size cookie scoops, that are graduated in size, scoop half of dough, using one size, onto one prepared baking sheet. Using other size cookie scoop do the same with the remaining dough, making sure you have equal numbers of larger and smaller cookies. These will be stacked to make the trees. I used the small and medium scoops.
Bake 12 to 14 minutes depending on size, until golden brown around the the edges. Cool on baking sheet 3 – 4 minutes then transfer to a cooling rack to cool completely.
Once cool, make buttercream and pipe using tip 1M a circle of buttercream on the larger cookie. Decorate with fancy Sprinkle Pop sprinkles. Top with smaller cookie and pipe buttercream in a circle. Decorate with sprinkles. Let buttercream set for about an hour before storing trees in covered containers.
Beat softened butter on medium speed with a stand mixer. Beat for 3 minutes until smooth, creamy and lighter in color. Add powdered sugar, cream, and vanilla extract. Mix on low to incorporate then increase to high speed and beat for 3 minutes until light and airy. Note: If the frosting is too thick, add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
FIND FAMILY AROUND THE TABLE ON SOCIAL MEDIA:
#ChristmasCookiesWeek Wednesday Recipes
- Andes Mint Chocolate Brownies by Hardly A Goddess
- Snickerdoodle Crinkle Cookies by Daily Dish Recipes
- Brownie Bites with Peppermint Buttercream by Grumpy’s Honeybunch
- Brown Sugar Pecan Christmas Tree Cookies by Family Around The Table
- Chocolate Chip Vanilla Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Peppermint Thumbprint Cookies by The Freshman Cook
- Cinnamon Roll No Bake Cookies by Kelly Lynn’s Sweets and Treats
- Eggnog Macarons by The Redhead Baker
- Ginger Crinkle Cookies by Bear & Bug Eats
- Crispy Gingersnap Cookies by Everyday Eileen
- Holiday Cut-Out Sugar Cookies by Corn, Beans, Pigs & Kids
- Irish Shortbread Cookies by A Kitchen Hoor’s Adventures
- Oatmeal Cranberry Walnut Cookies by Tip Garden
- Purely Peppermint Shortbread by Culinary Adventures with Camilla
- Turkish Baklava by House of Nash Eats
- Vegan Peppermint Bark Madeleines by The Baking Fairy
- Waffle Iron Cookies by Jolene’s Recipe Journal
This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.