chocolate leaf cookies

Ingredients

• Servings: 25
• 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)

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 27 mins


• 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 cookies, then gently shake cookies to form even layer of icing. sprinkle with nonpareils. let stand until firm.