Chocolate Leaf Cookies
Share recipe
Description
These cookies are attractive as they are delicious!
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 ½ cups icing sugar, divided
- ¾ cup butter
- 6 ounces BAKER'S Semi-Sweet Chocolate
- ½ (250 g) package PHILADELPHIA Brick Cream Cheese
- ¼ cup light corn syrup
- 2 tablespoons water
- ⅔ cup multi-colored nonpareils (orange, red and yellow)
Directions
- 1. Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 minutes.
- 2. Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
- 3. Heat oven to 375 degrees F (190 degrees C). Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
- 4. Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely.
- 5. Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.
Nutrition Facts
serving: 25 servings, 2 cookies (40 g) each
calories: 222.6 kcal
carbohydrates: 30.9 g
protein: 2.1 g
saturated fat: 5.8 g
cholesterol: 20 mg
sodium: 83.6 mg
fiber: 0.8 g
sugar: 20.1 g