These are decadent, delicious, and festive little cookies.
Servings: 2 dozenPrep Time: 15 minutes Cook Time: 8 minutes
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.
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 minutes. Cool on a wire rack.
Melt several ounces of candy coating in a small pot. (About 3 ounces.) Place some chopped nuts in a small bowl, if using. Dip the sides of the trees in the chocolate then roll the edges in the nuts. 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.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.