Chocolate Sandwich Tree
When it’s time to put up the Christmas tree every year, I must confess that it does not have a theme or a dominant color palette. And I don’t even hang the same ornaments every year. Oh, there are a few favorites, like those that remind me of special people and events, new babies, and beloved pets. The final touch always involves hanging a lot of long crystal ice cycles that twinkle as they reflect the tiny lights that wind around the tree. Each year the tree looks familiar, but slightly different. But there’s always a tree at Christmas. And there are always Christmas tree sugar cookies for family and friends.
When the tree is up (usually by early evening) and the empty ornament boxes are put away, I turn out the room lights and admire the magic that the lighted tree brings to my home. I love to sit and look at it, remembering Christmases past and planning Christmas present.
“Never worry about the size of your Christmas tree. In the eyes of children, they are all 30 feet tall.” Larry Wilde
My cookie Christmas trees are a lot like my actual Christmas tree. Every year they have the same familiar shapes but the recipes and decorations vary from year to year. Their look is sometimes just a simple coating of glaze and a sprinkling of colored sugar, other times they display an elaborate amount of sugary “bling.” Like the ice cycles that reflect the lights on my “real” Christmas tree, the decorations on my tree cookies reflect the joy I find in having my family around me this time of the year.
Cookie specifics
Chocolate Sandwich Trees & Stars
Ultimate Chocolate Cutout Cookies. A chocolate-lover’s dream, these cutout cookies are rich and chocolatey. I use them as the cookie base for my chocolate cookie pops and ganache-filled sandwich cookies!
Plate of Orange & Blue Cutout Cookies
Soft Sugar Cookies. This cookie has a subtle hint of almond extract and a chewy, soft texture. They are cut a little thicker than the average cutout cookies, which makes every bite an experience of chewy perfection.
Sugar-coated Trees and Stars & Mittens, Hats, Socks, etc.
Classic Sugar Cookie. This classic sugar cookie brings back memories of the Christmas cookies my mother made during the holidays...with a bold vanilla flavor and slightly soft texture, they make me smile every time I eat one.
Gingerbread Trees
Gingerbread. My go-to gingerbread cookie is firm on the edges and soft and chewy in the middle. It has a robust molasses flavor and plenty of ginger, cinnamon, cloves, and other spices. I was never a gingerbread lover as a child, but this cookie won me over.
Star-on-Star Cookie
Shortbread. The combination of European butter and vanilla bean makes this shortbread cookie one of the yummiest cookies I make. It’s buttery, crumbly and light. For the lemon lovers in my family, I make a lemon variation, full of subtle lemon flavor, and topped with a bright and tangy lemon glaze.
Shapes
skinny trees, fat trees, tall trees, short trees; 5-pointed stars and 6-pointed stars, elongated stars
Sizes
Sizes range from mini (2 inches) to large (4-5 inches). 2½ to 3 inches is my favorite size for decorating and eating!
Greetings & Messages
square, circle, rectangle, triangle, free-form...numerous plaque shapes, plus straight, fluted, and zig-zag edges
Cookie Recipes from These Talented Cookie Artists
Ultimate Chocolate Cutout Cookies. Original recipe from Lila Loa.
Soft Sugar Cookies. Original recipe from The Food Charlatan.
Old (and New) Family Recipes
This Shortbread recipe was developed over several months in my quest to duplicate the taste and texture of a shortbread cookie from a now-closed bakery in Carmel-by-the-Sea.
Classic Sugar Cookie. A recipe based on one from Mrs. Gregor, a neighbor of my mom’s when she was a newlywed.
Gingerbread. Recipe based on several recipes from family and friends.
Cookies
Soft Sugar Cookies: flour, butter, cream cheese, granulated sugar, egg, almond extract, pure vanilla extract, salt
Classic Sugar Cookies: flour, butter, granulated sugar, egg, pure vanilla extract, baking powder, salt
Shortbread: flour, butter, sugar, cornstarch, vanilla, salt
Chocolate Cookies: flour, cocoa, butter, sugar, vegetable shortening, egg, baking powder, pure vanilla extract, salt
Gingerbread: flour, butter, dark brown sugar, molasses, ground ginger, cinnamon, ground cloves, baking powder, egg, pure vanilla extract, lemon zest, salt
Icing & Decorative Embellishments
Royal Icing: confectioner’s sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
Glaze: sugar, water, corn syrup, food coloring (optional), various extracts for flavoring (vanilla, almond, lemon, raspberry, etc.)
Sprinkles: All shapes, sizes, colors...from stars to hearts to mini eyeballs. Also lots of big-crystal sugars in various colors.
White Chocolate: sugar, cocoa butter, nonfat milk, vanilla
Homemade Fondant: sugar, corn syrup, cornstarch, gelatin, water, vanilla extract, food coloring (optional)
Fillings
Ganache: rich bittersweet chocolate; either water, cream or coconut milk; vanilla extract
Swiss Buttercream: sugar, butter, salt, various extracts for flavoring; (plus coffee and cocoa powder — if it’s chocolate buttercream)
Plate, Box or Bag?
Paper Plate. Depending on the occasion, when I’m transporting my cookies locally, I occasionally arrange them on a sturdy Chinet paper plate and wrap the whole thing in clear plastic wrap. This is a safe way to get them from my house to the event I’m attending. Mostly, though, I prefer to box them or wrap them....
Box. My favorite way to transport my cookies is to package them in a cardboard bakery box with a clear window on top that makes the contents visible to anyone who wants to peek. Depending on the size of the cookies (2½-to-3 inches is my favorite size to make), the boxes I use can hold about 12 to 18 cookies.
I like these 6x6x3" bakery boxes from amazon.com.
Bags. If I plan to use the cookies as small gifts or party favors, I usually wrap them individually in clear, food-safe bags, secured with a twist tie. This also makes the cookies stackable without causing damage to the decorations.
I like these 4x6" treat bags from amazon.com.
Mailing. During the holidays, I always mail cookies to my family and friends throughout the U.S. (and sometimes overseas). I send them Priority Mail through the U.S. Post Office and use the boxes provided by the Post Office with lots of bubble wrap! In almost all cases, the cookies arrive undamaged. I know the packages are appreciated when they arrive because of the texts I get with all those smiling faces.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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