Family Tree Cookies
Yield
2 cookiesPrep
40 minCook
9 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmlypacked |
*
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
chocolate chips
miniature, semisweet |
*
|
|
icing |
* | ||
| 2 | cups |
powdered sugar
|
|
| 3 | tablespoons |
water
|
|
|
decoration |
* | ||
| 1 | x |
gumdrops
spearmint leafshaped |
*
|
| 1 | x |
cookies
sugar, leaves, cut from scraps of sugar shield cookies |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmlypacked |
*
|
| 158 | ml |
vegetable shortening
|
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
chocolate chips
miniature, semisweet |
*
|
| 0 |
icing |
* | |
| 473 | ml |
powdered sugar
|
|
| 45 | ml |
water
|
|
| 0 |
decoration |
* | |
| 1 | x |
gumdrops
spearmint leafshaped |
*
|
| 1 | x |
cookies
sugar, leaves, cut from scraps of sugar shield cookies |
* |
Directions
Preheat oven to 375℉ (190℃) F . Line cookie sheet with foil.
Combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
- Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
- Refrigerate dough at least one hour. Keep refrigerated until ready to use.
Roll dough into ropes ½ inch (1 cm) in diameter.
Join 2 or 3 ropes to form tree trunk at bottom of cookie sheet.
Shape remaining dough on foil-lined baking sheets into tree branches.
- Bake at 375℉ (190℃) (180C) for 9 to 11 minutes, or until cookie is set. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookie with foil from baking sheet and cool completely.
Peel foil from back of cookie.
- For icing, combine icing sugar and 3 tablespoons (45 mL)
Mix to blend well.
Add additional water, a little at a time, if icing is too stiff.
Add additional icing sugar if icing is too thin.
Place icing in pastry bag fitted with small round writing tip.
Alternately, place in small resealable plastic bag.
Snip very small hole off one corner of bag.
Pipe names onto branches of trees.
- If using cookie leaves tint remaining icing with green food colouring.
Ice sugar cookie leaves.
Attach to branches with icing.
Attach spearmint leaves to branches with icing (optional).
