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Chocolate-Dipped Trees

Posted By Suzanne McMinn On December 1, 2010 @ 1:05 am In Cookies,The Farmhouse Table | 17 Comments


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.


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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