- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 1/2 cups icing sugar, divided
- 3/4 cup butter
- 6 ounces BAKER'S Semi-Sweet Chocolate
- 1/2 (250 g) package PHILADELPHIA Brick Cream Cheese
- 1/4 cup light corn syrup
- 2 tablespoons water
- 2/3 cup multi-colored nonpareils (orange, red and yellow)
- 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.
- 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.
05/19/2018
recipepes.com
Chocolate Leaf Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
