CHOCOLATE LEAF COOKIES

Chocolate Leaf Cookies image

Leaf peepers take note: As pretty as they are, real leaves don't hold a candle to our beautiful (and scrumptious!) Chocolate Leaf Cookies!

Provided by My Food and Family

Categories Recipes

Time 1h27m

Yield 52 servings, 1 cookie each

Number Of Ingredients 9

Ingredients

2-1/4 cups flour
1/2 tsp. baking soda
2-1/2 cups powdered sugar, divided
3/4 cup butter
6 oz. BAKER'S Semi-Sweet Chocolate, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup light corn syrup
2 Tbsp. water
2/3 cup multi-colored nonpareils (orange, red and yellow)

Steps:

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 min. 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 min.
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 375ºF. 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 min. or until edges are lightly browned. Cool on baking sheet 3 min. 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.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 10 g, Protein 1 g