Chocolate Shortbread Trees

1 cup butter; softened
1 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon ground cinnamon

Icing:
1 1/2 cups white baking chips
2 tablespoons shortening
Decorator sugar

Instructions:


Preheat oven to 350 degrees.
Combine butter, powdered sugar and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, cocoa and cinnamon.
Beat until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 2 1/2 to 3-inch tree-shaped cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until set.
Let stand 1 minute; remove from cookie sheets. Cool completely.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes).
Place icing in small resealable plastic food bag.
Snip 1/8-inch off one corner.
Pipe icing as desired onto cooled cookies.
Decorate as desired. Let stand until set.


Makes approximately 3 dozen

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