These cookies are attractive as they are delicious!

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Recipe Summary

prep:
30 mins
cook:
12 mins
additional:
45 mins
total:
1 hr 27 mins
Servings:
25
Yield:
25 servings, 2 cookies (40 g) each
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely.

  • 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.

Substitute:

Prepare using BAKER'S Bittersweet Chocolate.

Nutrition Facts

223 calories; protein 2.1g; carbohydrates 30.9g; fat 10.7g; cholesterol 20mg; sodium 83.6mg. Full Nutrition
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