Mint Chocolate Trees

3.8
(12)

Need to feed a crowd? This recipe makes 72 mini tree cookies complete with a pecan tree trunk.

Mint Chocolate Tree Cookies
Photo: Andy Lyons
Prep Time:
40 mins
Chill Time:
1 hrs
Freeze Time:
1 hrs
Bake Time:
6 mins
Total Time:
2 hrs 46 mins
Servings:
6
Yield:
72 cookies

Ingredients

  • ¾ cup butter, softened

  • 1 cup sugar

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 egg

  • 1 teaspoon mint extract

  • 2 cup all-purpose flour

  • 2 ounce semisweet chocolate, melted

  • Green paste food coloring

  • 1 cup pecan halves

Directions

  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.

  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 plastic wrap. Chill about 1 hour or until firm.

  3. Divide the chocolate dough in half. Between two sheets of waxed paper, roll half of dough into a 10x4-inch rectangle. Remove top sheet of waxed paper. Place one chilled green log in the center of the chocolate rectangle. Using the waxed 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 plastic wrap and freeze at least 1 hour or overnight.

  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.

MAKE-AHEAD DIRECTIONS:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

56 Calories
3g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 56
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 25mg 1%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 1g
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 14mg 0%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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