Tuesday, December 15, 2009

12 Days of Treats - Day Three!

I saw these cookies in an email and thought they were so cute! Sugar cookies happen to be my absolute favorite so these were a must try. The verdict? These were really good! I didn't have a betty crocker mix so I used a Krusteaz one I had in the pantry and we didn't "snow-cap" them. Evidently the secret ingredient to amazing sugar cookies is almond extract - so, so good. My only warning: really watch your cooking time. If you go just a little bit over then the edges brown pretty quickly. Here's the recipe:

Snow-Capped Tree Cookies
Recipe by BettyCrocker

6 oz 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

Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms. (I actually had to knead the dough with my hands to incorporate the food coloring).

Divide dough into 6 pieces. Press each piece into 6-inch round.
Cut each round into 8 wedges; separate wedges.On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk. Decorate as desired.Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.

Directions for snow-caps:
Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.

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