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Snow-Capped Tree Cookies

  • Prep 1 hr 15 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 48

Ingredients

1
package (6 oz) white chocolate baking bar
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2
tablespoons Gold Medal™ all-purpose flour
1/3
cup butter or margarine, melted
1
egg
1/2
teaspoon almond extract
7
drops green food color
24
thin pretzel sticks, broken in half
1
teaspoon shortening
Betty Crocker™ candy decors or colored sugars, if desired
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
20mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Keep cookies chewy and soft by storing them tightly covered. Resealable food-storage plastic bags, plastic food containers with tight-fitting lids, and metal tins work best.

Directions

  • 1 Heat oven to 375°F. Grate 2 oz of the white chocolate; place in large bowl. Stir in cookie mix, flour, melted butter, egg, almond extract and food color until soft dough forms.
  • 2 Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheets, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
  • 3 Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 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 candy decors. Place cookies on waxed paper. Refrigerate about 30 minutes or until set.

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