Polka Dot Tree Cookies Recipes

GIANT POLKA DOT 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.

POLKA-DOT COOKIES

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.

POLKA-DOT COOKIE BARS

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.

POLKA DOT COOKIES

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.

POLKA-DOT TREE COOKIES

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.