Chocolate-Dipped Trees


Let the holiday cookie baking begin! Have you started yet? I started the day after Thanksgiving when I got my gingerbread cookie dough stashed in the fridge. I use those for cookie ornaments, so I haven’t started baking them yet. I just like to know the dough is ready and waiting for me.

Cookies for eating need to be baked all month! It’s holiday time, and I like my cookie jar to show it. Plus, who doesn’t need a cookie every day? (Just ask Clover.) That said, you can make this cookie dough in advance and keep it in the fridge until you need it. You can also multiply this recipe as much as you want.

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How to make Chocolate-Dipped Trees:

1 cup butter
2/3 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
2/3 cup chopped nuts
chocolate candy coating
more chopped nuts, candies, etc for dipping

In a small pan, combine butter and brown sugar, stirring to melt over medium-low heat. Add the vanilla. Pour butter mixture into a mixing bowl. Add the egg and beat to combine. Add flour and cocoa powder, mixing well.

Stir in nuts. You can use pecans, walnuts, whatever you prefer. You can also leave the nuts out if you don’t like ’em.

Divide the dough into two parts, wrap, and chill at least 30 minutes to make the dough easier to work with. You could chill it for days or weeks, too, if you want.

I was making candles yesterday while I was baking cookies, so my kitchen was busy and the counters were scattered with many various things!

Preheat your oven to 350-degrees. Roll out the chilled dough, about 1/4-inch thick, on floured waxed paper. Cut with a tree-shaped cookie cutter.

Place on lightly greased baking sheets and bake at 350-degrees for 8-9 minutes. Cool on a wire rack.

Melt several ounces of candy coating in a small pot. (About 3 ounces.) Place some chopped nuts, candies, etc, in small bowls. Dip the sides of the trees in the chocolate then roll the edges in the nuts or candies.

Place on parchment paper or waxed paper until set.

You could do these in white chocolate, too. Anything you want to dip the edges. Toasted coconut. Crushed peppermints. Whatever you like.

These are decadent, delicious, and festive little cookies. I think you need some today!

*For me, this makes a little over two dozen cookies, but it depends on the size of your cookie cutter.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on December 1, 2010  

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17 Responses | RSS feed for comments on this post

  1. 12-1

    Your pictures make everything look so yummy. I want to try them all. Of course, the chocolate helps. I’ve already made my boozy bourbon balls and pfeffernusse—both have to age before eating. Holiday fruit gems (posted on FBR) are ready for their first brushing with orange liqueur. Want to try some eggnog cookies this year…and have supplies to make cranberry-pistachio biscotti. Oh, and the spicy maple pecans are in air tight containers as well. I’m getting a sugar high from just “handling” the cookies.

  2. 12-1

    :woof: These look awesome. I will make some today or tom..So cool. Love new recipes to try!!
    Thanks Granny Trace

  3. 12-1

    Inspiration at this hour! Definitely on the agenda today. Thanks Suzanne :-)

  4. 12-1

    Thanks for reminding me that cut outs don’t have to be sugar cookies or gingerbread. I’m gonna make these for sure!

  5. 12-1

    oh my, do I hear Angels singing??? These look yummy, thanks Suzanne!

  6. 12-1

    You are SO creative! Love how the ice(ing) storm hits and clings to that side of the branches! :)

  7. 12-1

    You’re a never ending supply. How yummy these look. I may have to make some for BO. He does like his chocolate and I am out of Thanksgiving pies. Beautiful cookies!
    I have to admit I have just gotten up and when I looked at “Chocolate Dipped Trees” all I thought about was needled trees dipped?????? I’m awake now.

  8. 12-1

    Those are beautiful! What cute idea. I bet your kitchen smelled wonderful! You are always an inspiration! Will have to give those a go! :reindeer:

  9. 12-1

    Very pretty! I have a lot of sprinkles I need to use up.

  10. 12-1

    Oh this is a definate ‘make’…maybe even today!!! thank you!

  11. 12-1

    These look so good!

    I appreciated your comment on the yield (. . . but depends on the size of your cookie cutter).

    At our house the yield depends most on the amount of cookie dough eaten before they can become cookies.

  12. 12-1

    Suzanne, do you want the brown sugar to caramelize at all, or just dissolve into the butter? ‘Cause if it just needs to dissolve I was thinking of melting the butter in the microwave.

  13. 12-1

    whaledancer, you’re just melting it, so the microwave would be fine!

  14. 12-1

    I have been searching the internet for cookie recipes to make cookies for a cookie swap. These will be perfect and something different for the cookie swap!! You are the best!!

  15. 12-1

    I bet those are really good with a cup of coffee. I better make those this year.

  16. 12-1

    These look so good (my diet is ruined LOL) I’d have to make two seperate batches though because I love nuts but my hubby doesn’t , though he does like chocolate :).

  17. 12-2

    ALL I can say is … YUM!!!

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