Snow-Capped Christmas Tree Cookies

From PILLSBURY

Makes 48 cookies

 

No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees.

INGREDIENTS

6 oz white chocolate baking bar

1 pouch (1 lb 1.5 oz) BETTY CROCKER Sugar Cookie Mix

1/3 cup butter or margarine, softened

1 egg

2 tablespoons GOLD MEDAL All-Purpose Flour

1/2 teaspoon almond extract

7 drops green food color

24 thin stick pretzels, broken in half

1 teaspoon shortening

 

DIRECTIONS

1.Heat oven to 375 degrees. Grate 2 ounces of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 ounces grated white chocolate, and green food color until dough forms.

2.Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.

3.Bake 6 to 8 minutes, or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.

4.Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 ounces white chocolate and the shortening, uncovered, on HIGH 30 to 60 seconds, stirring every 15 seconds until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.

 

TIPS

Storage: Keep cookies chewy and soft by storing them tightly covered. Resealable food-storage plastic bags, plastic food containers with tight-fitting lids, and metal tins work best.

Success: Line your cookie sheet with parchment paper for no-stick cookie baking and easy cleanup.

 

Find this recipe and more holiday treats at bettycrocker.com