Chocolate Leaf Cookies Recipes

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CHOCOLATE LEAF COOKIES



Chocolate Leaf Cookies image

These cookies are attractive as they are delicious!

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h27m

Yield 25

Number Of Ingredients 9

2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 ½ cups icing sugar, divided
¾ cup butter
6 ounces BAKER'S Semi-Sweet Chocolate
½ (250 g) package PHILADELPHIA Brick Cream Cheese
¼ cup light corn syrup
2 tablespoons water
⅔ cup multi-colored nonpareils (orange, red and yellow)

Steps:

  • Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 minutes.
  • Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
  • Heat oven to 375 degrees F (190 degrees C). Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely.
  • Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 30.9 g, Cholesterol 20 mg, Fat 10.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 83.6 mg, Sugar 20.1 g

CHOCOLATE LEAVES



Chocolate Leaves image

Chocolate leaves are decorations that look just like delicate leaves. Learn how to make chocolate leaves and use them to top cakes, cupcakes, and more.

Provided by Elizabeth LaBau

Categories     Candy

Time 30m

Number Of Ingredients 3

24 fresh leaves (washed and dried)
8 ounces chocolate candy coating
Optional: luster dust (to decorate)

Steps:

  • Gather the ingredients.
  • Prepare a baking sheet by lining it with waxed paper or parchment paper..
  • Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
  • Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
  • Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
  • Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
  • When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
  • If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 9 mg, Sugar 5 g, Fat 3 g, ServingSize 24 leaves (24 servings), UnsaturatedFat 0 g

CHOCOLATE LEAF COOKIES



Chocolate Leaf Cookies image

These cookies are attractive as they are delicious!

Provided by Allrecipes Member

Categories     Cooking with Philly Canada

Time 1h27m

Yield 25

Number Of Ingredients 9

2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 ½ cups icing sugar, divided
¾ cup butter
6 ounces BAKER'S Semi-Sweet Chocolate
½ (250 g) package PHILADELPHIA Brick Cream Cheese
¼ cup light corn syrup
2 tablespoons water
⅔ cup multi-colored nonpareils (orange, red and yellow)

Steps:

  • Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 minutes.
  • Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
  • Heat oven to 375 degrees F (190 degrees C). Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely.
  • Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 30.9 g, Cholesterol 20 mg, Fat 10.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 83.6 mg, Sugar 20.1 g

LEAF COOKIES



Leaf Cookies image

Fall into favor with guests and family when you serve these melt-in-your-mouth sugar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 48

Number Of Ingredients 11

1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Yellow food color
Red food color
Green food color

Steps:

  • Heat oven to 400°F. Stir together sugar, butter and shortening in large bowl. Stir in vanilla and eggs. Stir in flour, baking soda and salt.
  • Divide dough into 3 equal parts. Stir 8 drops yellow food color into 1 part dough to make yellow dough. Stir 8 drops yellow and 3 drops red food color into another part dough to make orange dough. Stir 10 drops red, 8 drops green and 3 drops yellow food color into remaining dough to make brown dough.
  • Drop small portions of each of the 3 colors of dough close together in random pattern onto lightly floured cloth-covered surface. Roll doughs together into marbled pattern to 1/8-inch thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
  • Bake 6 to 7 minutes or until no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg

CHOCOLATE-RAISIN OATMEAL COOKIES



Chocolate-Raisin Oatmeal Cookies image

This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 32

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1 1/2 cups raisins
1 package (12 ounces) semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
  • Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
  • Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

CHOCOLATE LEAF COOKIES



Chocolate Leaf Cookies image

Leaf peepers take note: As pretty as they are, real leaves don't hold a candle to our beautiful (and scrumptious!) Chocolate Leaf Cookies!

Provided by My Food and Family

Categories     Recipes

Time 1h27m

Yield 52 servings, 1 cookie each

Number Of Ingredients 9

2-1/4 cups flour
1/2 tsp. baking soda
2-1/2 cups powdered sugar, divided
3/4 cup butter
6 oz. BAKER'S Semi-Sweet Chocolate, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup light corn syrup
2 Tbsp. water
2/3 cup multi-colored nonpareils (orange, red and yellow)

Steps:

  • Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 min.
  • Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
  • Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
  • Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 10 g, Protein 1 g

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