Snow-Capped Christmas Cookies!

Introduction: Snow-Capped Christmas Cookies!

Today we will be showing how to create delicious treats that you can create and share with your family and friends this holiday season.

Written in collaboration by,

Matt Howser, Malcolm Wright, Tico Robles, Gregory Condon

Step 1: Ingredients


6oz white chocolate baking bar

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/3 cup butter or margarine, softened

1 egg

2 tablespoons Gold Medal™ all-purpose flour

1/2 teaspoon almond extract

7 drops green food color

24 thin stick pretzels, broken in half

1 teaspoon shortening

Step 2: Materials


1 large Bowl (mixing dough)

1 small/ medium bowl (melted chocolate)

1 knife (Be careful...Sharp)

1 Spatula

1 Cookie Sheet (More than 1 cookie sheet may be used)

1 Cheese Grater

1 Table Spoon

1 teaspoon

1 Spoon (Mixing chocolate)

1 Cutting Board

Step 3: Preheat the Oven

Heat oven to 375°F.

Step 4: Chocolate!

Grate 2 oz of the white chocolate into a bowl using a cheese grater. (Careful Cheese Grater is sharp)

Step 5: Mix It Up!

In large bowl, stir cookie mix, 1/3 cup butter, 1 egg, 1 Tbsp flour, almond extract, 2 oz grated white chocolate and 7 drops of green food color until dough forms. Dough should resemble "playdough" (Hand mixing may take additional time)

IMPORTANT: In case of Allergies substitute imitation Almond extract for regular Almond extract.

Step 6: Split It

Mold Dough into Tube

Divide/Cut dough into 6 pieces.

Press each piece into 6-inch round. Cut each of the 6 pressed pieces into 8 wedges. (Pizza Pie Style)

Step 7: Get Your Pan!

Prepare your cookie sheet with parchament paper/cooking spray to avoid cookies sticking to the pan. Separate wedges on cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.

If desired, decorate with decorator sprinkles or sugars.

Step 8: Cook!

Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet with spatula. Cool completely, about 15 minutes.

Step 9: Chocolate Dipping Sauce!

In small microwavable bowl, microwave remaining 4 oz white chocolate and 1 teaspoon of shortening uncovered on high for 30 seconds. Stir then put back in microwave for another 30 seconds and stir again. continue in 10 second intervals until completely melted

Important: Be aware of microwave wattage (power) to avoid over cooking chocolate

Step 10: Dip Your Cookies

Dip top of each cookie in white chocolate mixture, allowing excess to drip off.

Step 11: Chill 'em!

Place cookies on waxed paper; refrigerate until set, about 30 minutes.

Step 12: Storage

Keep cookies chewy and soft by storing them tightly covered. Resealable food-storage plastic bags, plastic food containers with tight-fitting lids and metal tins work best.

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    6 years ago on Introduction

    These look great, and are super tasty I'm sure. Nice work!