Mint Chocolate Trees

Mint Chocolate Trees

  • Servings: 6

Keeping a roll of parchment paper around while baking holiday cookies is always a good idea. Mint-flavored chocolate tree cookies use the sturdy nonstick parchment paper for chilling, rolling, and baking. The clever green-centered trees are formed by wrapping a log of green-colored mint dough with chocolate dough, then rotating and pressing the round log to form a triangle for these slice-and-bake cookies. The tree shape forms when a pecan half is pressed into the sliced dough before baking. To store, layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon mint extract
  • 2 cups all-purpose flour
  • 2 ounces semisweet chocolate, melted
  • Green paste food coloring
  • 1 cup pecan halves
  • Parchment paper

Directions

Step 1

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and mint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir melted chocolate into one half of the dough. Knead the green food coloring into the remaining half of the dough. If necessary, cover and chill dough about 1 hour or until easy to handle.

Step 2

Divide the green dough in half. Shape each dough half into a 10-inch log. Flatten the sides of the logs so they have three flat sides and are triangular. Wrap each triangular log in parchment paper. Chill about 1 hour or until firm.

Step 3

Divide the chocolate dough in half. Between two sheets of parchment paper, roll half of dough into a 10x4-inch rectangle. Remove top sheet of parchment paper. Place one chilled green log in the center of the chocolate rectangle. Using the parchment paper, bring the sides of the chocolate rectangle up over the green log to enclose; press sides to seal. Repeat with the remaining chocolate dough and green log. Wrap logs in parchment paper and freeze at least 1 hour or overnight.

Step 4

Preheat oven to 375°F. Line a cookie sheet with parchment paper. Using a sharp knife, cut logs into 1/4-inch-thick slices. If necessary, rotate log every few slices to keep its triangular shape. Place slices 2 inches apart on the prepared cookie sheet. Press a pecan half into the bottom edge of each triangle slice as a tree trunk. Bake for 6 to 8 minutes or until tops are set. Transfer to a wire rack and let cool. Place cookies in bag; close bag. Makes 72 cookies.

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