CHOCOLATE CHRISTMAS TREES
It is easy to make chocolate Christmas trees and they make great toppers for Christmas cakes, cupcakes, or desserts. The finished trees are fragile and melt easily, so I usually wear plastic gloves when handling them.
Provided by Anonymous
Time 8h15m
Yield 20
Number Of Ingredients 1
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
- Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
- Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
- Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.7 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 0.7 mg, Sugar 5.3 g
CHRISTMAS TREE COOKIES
This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.
Provided by Shannon
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
- Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
- Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3 g
CHOCOLATE DIPPED SHORTBREAD CHRISTMAS COOKIES
Chocolate Dipped Shortbread Christmas Cookies - chewy, rich, chocolaty, buttery, shortbread cookies decorated with holiday nonpareils sprinkles these cookies will be super popular and they won't even last till the end of the day.
Provided by Anjali
Categories Dessert
Time 37m
Number Of Ingredients 8
Steps:
- In a large bowl combine flour, sugar, salt, vanilla extract, and cold butter. Cut the butter using a pastry blender. Now, use your hands to combine the butter and flour until it gets coarse and mealy OR just pulse all of these in a food processor for 1-2 pulses or until crumbly. Add a few teaspoons of ice-cold water to bring it all together and make a soft dough.If you're making the cookie dough in the food processor, then after pulsing the mixture, get it out in a bowl. Add a tablespoon or two of ice cold water and bring it all together to make a cookie dough. The cookie dough should be come together easily and should be soft to touch.Cover the cookie dough with plastic wrap and freeze the cookie dough for 10-minutes or Refrigerate for 1 hour. (Ideally it should be refrigerated for 1 hour or overnight, but if you're in a rush, just freeze it and then use it)
- After the cookie dough is chilled, roll it on a lightly floured surface to about 1-inch thickness. It will be hard to roll in the beginning, but keep rolling and it will spread gradually and evenly. Use a round shaped cookie cutter to cut out the cookies and gently place them on a greased baking dish or a cookie baking dish lined with Parchment paper or silicone mat. Freeze the cookies uncovered for 5 more minutes. Meanwhile, Preheat your oven to 350F or 180C.
- Bake the cookies for 10-11 minutes. Once they are done, allow them to come down to room temperature on the same baking sheet. After some time, you can transfer it to a wire rack and allow them to cool down completely.
- Melt Dark chocolate or dark melting wafers in the oven at 30-second bursts whisking after each burst. After the cookies have cooled down, dip half of the cookies into the melted chocolate. Top with Christmas nonpareils sprinkles. Allow the chocolate to set for 5-minutes at room temperature and then serve.
Nutrition Facts : Calories 241 kcal, Carbohydrate 27 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 24 mg, Sodium 111 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE CHRISTMAS TREE COOKIES
Each of these sugar cookies depicts a miniature holiday scene: a bed of freshly fallen snow with a perfect Christmas tree in the middle. The best part of these impressive treats? They come together quickly and easily with store-bought candy, icing and cookies. All you need to do is let your inner artist shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 7
Steps:
- Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses.
- Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate "tree." Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
- Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.
COCONUT CHRISTMAS TREES
These are very cute little Christmas trees. You can make the trees any color you want buy adding a couple of drops of food coloring to the coconut, or leave them white and use colored sugar. Cook time is chill time, prep time is estimate, it depends on how long it takes you to decorate. You also can use cinnamon candies instead of the colored mini M&M's. Merry Christmas!
Provided by GrandmaG
Categories Candy
Time 2h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In large Bowl combine coconut, sugar, butter, light cream, and extract.
- (If useing food coloring add it too).
- Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
- Using your fingers, shape into trees with trunks.
- In a microwave bowl, melt chocolate coating.
- Dip trunks of trees in chocolate and set on wax paper to harden.
- Decorate trees with green sugar and mini M&M's.
- I would keep the trees chilled until ready to serve or take to party.
Nutrition Facts : Calories 105.1, Fat 5.4, SaturatedFat 4.2, Cholesterol 6.7, Sodium 38.4, Carbohydrate 14.5, Fiber 0.4, Sugar 13.8, Protein 0.4
CHOCOLATE CHRISTMAS TREE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, cocoa powder and kosher salt. Add the granulated sugar, melted butter, vanilla and eggs and whisk until a few lumps remain. Stir in the chocolate chunks.
- Pour the batter into the prepared pan and sprinkle with the turbinado sugar and flake salt. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Allow to cool completely in the pan.
- Cut the brownie in half. Using the tip of a knife, slice in angles making W's with the cut to form triangular pieces. Remove each piece and decorate with frosting and sprinkles as desired.
CHOCOLATE SHORTBREAD TREES
These chocolate butter cookies are decorated to capture the season.
Provided by Land O'Lakes
Categories Shortbread Cookie Dessert Bar Dessert
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine butter, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa and cinnamon; beat at low speed until well mixed.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2- to 3-inch tree-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Cool completely.
- Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth.
- Place icing in small resealable plastic food bag. Snip 1/8-inch off one corner. Pipe icing as desired onto cooled cookies. Decorate as desired. Let stand until set.
Nutrition Facts : Calories 130 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber
CHOCOLATE CHRISTMAS TREE
In 1999 my boss gave all her 60 staff members one of these tree including me. I was very impress with them but she refused to give anyone the recipe. I found the recipe in 2005 in a 'Coles Christmas' Magazine. It was a lifesaver for me as in Dec 2005 I was unwell for most of December and in hospital for a week. I was discharged 1.5 weeks before Christmas and very upset as I didn't have all my Christmas shopping done. So I made these for my close family and friends. They were all impressed, I even did a few variations. Rocky Road Mixture: glazed cherries chopped in small piece, marshmallows copped in small pieces & crushed peanuts. White Chocolate Tree: Used the same mixture as the original recipe except white chocolate. Green Tree: The original recipe but white chocolate and lots of drops of green food colour. I then got clear cello plastic to cover the tree but still be able to see it then decorated with nice ribbons. Please note cooking time is actually chilling time.
Provided by Chef floWer
Categories Dessert
Time 1h20m
Yield 1 tree
Number Of Ingredients 5
Steps:
- Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine.
- On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture.
- Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set.
- Dust with icing sugar. Top with a shortbread star if desired.
Nutrition Facts : Calories 2107.7, Fat 114.1, SaturatedFat 77.6, Cholesterol 69, Sodium 641.9, Carbohydrate 245.2, Fiber 13.7, Sugar 188.4, Protein 27.7
CHOCOLATE PEANUT BUTTER CHRISTMAS TREES
These homemade Chocolate Peanut Butter Christmas Trees are just like your favorite Reese's Peanut Butter Cups disguised as a fun and festive Christmas dessert!
Provided by Vera Zecevic
Categories Dessert
Time 3h
Number Of Ingredients 7
Steps:
- Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
- Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
- Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
- Place it in the freezer until firm enough for cutting.
- When the mixture is firm enough, line a tray with parchment paper and set aside.
- Using Christmas tree cookie cutter cut out the trees and place them on the tray. Place them in the freezer for 45-60 minutes until completely firm.
- Then melt the chocolate and line another tray with parchment paper.
- Using a fork, dip each tree into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few trees at the time from the freezer, because it's easier to work with the firm trees!!!) Place chocolate covered Christmas trees on the parchment paper lined tray. Refrigerate until chocolate has set.
- Store in the fridge or freeze for longer storage.
- I made 18 Christmas trees, but the number depends on the size of your cookie cutter. Mine was about 1 ¾ x 2 ¼ inches. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more trees.
TARTAN CHRISTMAS TREE COOKIES
Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325&;deg;F. Using electric mixer, beat unsalted butter in large bowl until light. Gradually beat in powdered sugar. Beat in vanilla extract. Add flour and salt and mix just until combined. Gather dough into ball; flatten into disk. Wrap disk in plastic and refrigerate until firm, about 3 hours.
- Roll out dough on floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough scraps together. Repeat rolling and cutting dough scraps to make 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around edges, about 15 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks and cool completely.
- Melt chocolate in top of double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over surface of cookies. Mix 8 drops green food coloring into second bowl of melted chocolate. Mix 8 drops red food coloring into third bowl of melted chocolate. Spoon green chocolate into plastic bag. Cut off 1 bottom tip of bag to allow small ribbon of chocolate to come out. Repeat procedure with pink chocolate and another plastic bag.
- Using green chocolate, pipe 4 diagonal lines from left to right across cookies, spacing evenly. Using pink chocolate, pipe 4 diagonal lines from left to right across cookies, alongside green lines. Repeat with diagonal lines going from right to left. Let cookies stand until chocolate sets, about 2 hours. (Can be prepared 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)
CHOCOLATE CHIP CHRISTMAS COOKIES
Easy festive cookies that require no chill time or special equipment. All you need is mixing bowls and a spoon to on your way to amazing cookies.
Provided by Erren Hart
Categories Dessert
Time 27m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375° F/190°C.
- In a large mixing bowl, mix the flour bread flour, salt, baking soda, baking powder, brown sugar, and granulated sugar together.
- Add the melted butter, eggs, and vanilla. Mix until combined.
- Stir in the chocolate chips and using a cookie scoop, place on a cookie sheet two inches apart.
- Bake until the cookies are golden brown around the edges but soft in the middle, about 10 - 12 minutes.
- Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- *Melt the remaining chocolate chips and drizzle over the cookies. Then before the chocolate sets, cover with decorative sprinkles and allow to set before serving.
Nutrition Facts : Calories 386 kcal, Carbohydrate 47 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 46 mg, Sodium 294 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
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- In a small bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a stand mixer fit with a paddle attachment and set on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to incorporate. Mix in the molasses. Reduce the mixer’s speed to low and blend in the flour mixture one-third at a time.
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