Polka Dot Tree Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter. , Spread in a greased 15x10x1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, concentrate and orange zest. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. , Place 2 in. apart on greased baking sheets. Bake at 350° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. , Combine all the frosting ingredients until smooth. Place in a heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe polka dots on cookies.

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• heat oven to 350.
• on a well-floured surface, knead flour ionto the dough.
• knead in the mint extract until completley incorporated.
• divide dough in half.
• knead about 8 drops of green food coloring into half the dough.
• knead 8-10 drops of the red into the other half.
• form into disks and refrigerate for 10 minutes.
• roll each disk between 2 sheets of waxed paper to a 1/4-inch thickness.
• slide onto baking sheets; refrigerate for 15 minutes.
• cut out tree shapes using a 4-inch cutter.
• place on baking sheet.
• form scraps into disks, cover and refrigerate for at least 15 minutes.
• cut dots out of cookies with a 3/4-inch round cookie cutter or the large opening of an icing decorating tip.
• remove dots with offset spatula or toothpick.
• place opposite colored dots onto trees.
• bake at 350 for 10 minutes or until cookies are puffed and set.
• let cool on baking sheet for 1 minute.
• remove cookies to wire rack and allow to cool completely.
• remove remaining dough from refrigerator and repeat steps from rolling out of the disks.

Steps:

• Preheat oven to 350*.
• beat sugars, butter, crisco,vanilla and eggs in large bowl till light and well combined -- with mixer on medium speed --
• stir in flour, baking soda and salt.mix well.
• Drop dough by 1/4 cupfuls 3" apart on ungreased cookie sheet.
• Bake 12-16 minutes or light golden brown.
• cool 3 minutes, then remove from sheets to rack to cool completely.

Steps:

• Layer sugar in a one-quart, wide-mouth jar; set aside.
• Mix together the next 4 ingredients; add to the jar, packing down gently.
• Layer the remaining ingredients in the order given.
• Secure lid and attach instructions.
• Instructions: In a large mixing bowl, cream 1/2 cup butter; add in 1 egg.
• Blend in cookie mix; mix well.
• Drop dough by teaspoonfuls onto a greased cookie sheet.
• Bake in a 375° oven for 10-12 minutes.
• Cool cookies on a wire rack.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, sugar, brown sugar and then white chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PINK POLKA DOT COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 3/4 cup buttermilk, 8 drops food coloring, 1/2 cup solid butter-flavored shortening, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 400.
• In a large bowl, first mix the buttermilk with the food coloring, then beat in the shortening, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 9-11 minutes, or until the edges are light brown in color.
• Allow to cool for 3 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 10 days.

Steps:

• Preheat oven to 350 degrees.
• In the top of a double boiler over low heat, melt the semisweet chips and butter, stirring until smooth.
• Set aside to cool.
• In a small bowl combine the flour, baking soda and salt; set aside.
• In a large mixing bowl, beat the eggs, sugar and vanilla until light.
• Blend in the melted chocolate and then dry ingredients.
• Stir in the green mint chips and chill for 10 to 15 minutes or until stiff.
• Drop by well rounded teaspoonfuls onto parchment lined cookie sheets.
• Bake 8 to 10 minutes; cookies will be soft in center but will firm as they cool.