- Cook Time
- Prep Time
- 5 ounces bittersweet chocolate, chopped
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 2 1/2 cups flour
- 1/8 teaspoon mint extract
- 5 drops green food coloring
- 1/4 cup unsweetened cocoa powder
- Colored sugar, nonpareils, sprinkles and dragées, for decorating
Preheat the oven to 350 degrees . In a double boiler, melt the chocolate.
Using an electric mixer, beat the butter and granulated sugar at high speed until fluffy, about 5 minutes. Mix in the egg, vanilla and salt at medium speed. Mix in the flour, in 2 additions, at low speed, scraping down the bowl after each addition. Transfer two-thirds of the dough to a bowl.
With the mixer on, mix the mint extract and food coloring into the remaining dough.
Transfer the mint dough to a 2-inch cookie press fitted with a tree-shaped disk. Press out onto a cookie sheet, using 1 click of the press; refrigerate. Wipe out the mixer bowl and cookie press.
Using the mixer, mix the melted chocolate into the reserved dough at low speed until almost incorporated. Add the cocoa and mix at low speed until blended. Transfer the chocolate dough to the cookie press fitted with a ribbon disk and press onto 2 baking sheets, using 2 clicks of the press, to form ovals. 6. Using a small spatula, transfer the chilled tree shapes onto the chocolate ovals. Top with the colored sugar and candies and bake until set, 12 to 15 minutes. Let cool for 5 minutes, then transfer the cookies to racks to cool completely.