Mint-Chocolate Trees

Mint-Chocolate Trees
Servings: 48 Yield: 4 dozen cookies Prep 25 mins Chill 30 mins Bake 350°F 11 mins Cook 1 min


  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 8 squares (1 ounce each) white chocolate

Make It

1. In a medium-size bowl, mix flour, cocoa and salt. In a large bowl, beat butter and sugar until fluffy, 2 minutes. Beat in egg and mint extract. On low, beat in flour mixture in thirds, until dough forms. Shape into disk. Halve dough; wrap in plastic. Refrigerate 30 minutes or up to 2 hours.

2. Heat oven to 350 degrees F. Roll out dough to 1/4-inch thickness. Cut into 3-inch trees or 2-1/4-inch circles. Place on ungreased baking sheets.

3. Bake at 350 degrees F for 11 to 13 minutes or until lightly browned at edges. Transfer cookies to rack to cool.

4. In microwave-safe glass bowl, heat chocolate on high in 30-second increments, stirring until melted. Dip edges of trees into melted chocolate; let excess drip back into bowl. Dip round cookies into chocolate to coat half of each cookie. Place cookies on waxed paper; let dry. Store at room temperature up to 1 week. Makes 4 dozen cookies.