Double Chocolate Christmas Tree Cookie Recipes

CHOCOLATE CHRISTMAS TREE COOKIES

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.

DOUBLETREE SIGNATURE COOKIE

Steps:

• Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
• Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
• With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
• Remove bowl from mixer and stir in chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
• Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
• Remove from oven and cool on baking sheet for about 1 hour.

DOUBLE CHOCOLATE CHRISTMAS TREE COOKIE

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.

DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES

Steps:

• In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
• In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.
• Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks.
• Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans.

DOUBLETREE CHOCOLATE CHIP COOKIES

Steps:

• Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
• Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer.
• Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well.
• Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
• For the best results, chill the dough overnight in the refrigerator before baking the cookies.
• Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart.
• Bake in a 350 F oven for 16-18 minutes or until cookies are light brown and soft in the middle.
• Store in a sealed container when cool to keep soft.

CHRISTMAS TREE COOKIES

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.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.