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Mint-Chocolate Christmas Trees
by Teri, CleElum, Washington

-or Santas, or Stars, or Sleighs
You can make these cookies any time of year. Just vary the cookie cutter and decorations (butterflies open up a world of creativity!) (1 cookie is about 50 calories, 2 grams fat) ENJOY !!

type: refrigerator, rolled
makes: 30 (or so)

1/2 package (18 ounces) refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1/4 teaspoon peppermint extract
2 ounces white chocolate, chopped

Preheat oven to 350F.
In a medium bowl, work together cookie dough, cocoa and peppermint extract with wooden spoon until well blended.
Place dough mixture on a large sheet of plastic wrap.
Place another sheet of plastic wrap on top and roll dough into a 1/8-inch-thick layer, pulling out any wrinkles that develop as you roll.
Refrigerate about 10 minutes, or until firm.
Remove dough from refrigerator.
Peel off top sheet of plastic wrap and flip dough onto lightly floured work surface.
Remove remaining wrap.
With a variety of holiday-shaped cookie cutters (trees, santas, angels, stars, sleighs) 2 - 4 inches in size, cut out cookies.
Place shapes on ungreased cookie sheets about 1/2-inch apart.
Gather scraps and repeat rolling, chilling and cutting.
Bake 5 to 8 minutes, or until cookies are lightly browned.
Transfer to wire racks to cool completely.
In small microwave-safe bowl, microwave chocolate on HIGH about 10 seconds, or until partially melted; stir until completely smooth.
Pipe or drizzle chocolate over cookies, and add decorations as desired.
Let sit about 30 minutes, or until chocolate is firm.
Store in an airtight container at room temperature up to one week, or in the freezer up to six months.

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