Chocolate Christmas Tree Cookies Recipes

Steps:

• Unwrap your cookie and cut a tree from it using a 2 ½-inch cookie cutter. Eat the scraps while stirring powdered sugar, orange juice and a drop of food coloring in a small bowl. Decorate with icing and mini candies.

Steps:

• Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine.
• On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture.
• Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set.
• Dust with icing sugar. Top with a shortbread star if desired.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray.
• In a small bowl, whisk together the flour, cocoa powder and kosher salt. Add the granulated sugar, melted butter, vanilla and eggs and whisk until a few lumps remain. Stir in the chocolate chunks.
• Pour the batter into the prepared pan and sprinkle with the turbinado sugar and flake salt. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Allow to cool completely in the pan.
• Cut the brownie in half. Using the tip of a knife, slice in angles making W's with the cut to form triangular pieces. Remove each piece and decorate with frosting and sprinkles as desired.

Steps:

• Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
• Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
• Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.

Steps:

• Preheat oven to 325&;deg;F. Using electric mixer, beat unsalted butter in large bowl until light. Gradually beat in powdered sugar. Beat in vanilla extract. Add flour and salt and mix just until combined. Gather dough into ball; flatten into disk. Wrap disk in plastic and refrigerate until firm, about 3 hours.
• Roll out dough on floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough scraps together. Repeat rolling and cutting dough scraps to make 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around edges, about 15 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks and cool completely.
• Melt chocolate in top of double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over surface of cookies. Mix 8 drops green food coloring into second bowl of melted chocolate. Mix 8 drops red food coloring into third bowl of melted chocolate. Spoon green chocolate into plastic bag. Cut off 1 bottom tip of bag to allow small ribbon of chocolate to come out. Repeat procedure with pink chocolate and another plastic bag.
• Using green chocolate, pipe 4 diagonal lines from left to right across cookies, spacing evenly. Using pink chocolate, pipe 4 diagonal lines from left to right across cookies, alongside green lines. Repeat with diagonal lines going from right to left. Let cookies stand until chocolate sets, about 2 hours. (Can be prepared 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

Steps:

• In large Bowl combine coconut, sugar, butter, light cream, and extract.
• (If useing food coloring add it too).
• Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
• Using your fingers, shape into trees with trunks.
• In a microwave bowl, melt chocolate coating.
• Dip trunks of trees in chocolate and set on wax paper to harden.
• Decorate trees with green sugar and mini M&M's.
• I would keep the trees chilled until ready to serve or take to party.

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
• Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
• Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
• Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.