Chocolate Christmas Trees

I once ran out of power in the middle of making these cookies, so I know how important it is to have everything prepared and to work quickly with the cold dough. The chocolate trees require a bit of patience and organization, but they come out tender, with a buttery taste and a nice contrast from the dark chocolate on top. They are a staple on my Christmas table, but I've made the recipe throughout the year, just not always in the shape of trees.

Quick Info

Total Time: about 2-3 hours, longer if you have to wait for the fridge or if you have power issues.
Preparation Time: 30-40 minutes, plus cooling times
Baking Time: about 10-12 minutes/tray
Servings: depends on the size of the shapes, generally yields 30-40 small/medium pieces
Difficulty: medium (due to working with soft dough and decoration)
Recipe Type: Christmas cookies

Ingredients

260 g all-purpose flour
226 g butter (at room temperature, but will need to be chilled after making the dough)
60 g powdered sugar
vanilla (extract or vanilla sugar, as preferred)
180 g dark chocolate (70% cocoa)
powdered sugar for decoration

Preparation Method

1. In a large bowl, beat the butter for one minute until creamy.
2. Add the powdered sugar and beat for another two minutes until combined and fluffy.
3. Add the vanilla. Then add the flour and mix initially with a spatula, then quickly knead to form a soft dough. Do not overwork it.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up. The dough is very soft and cannot be rolled out at room temperature.
5. After chilling, take the dough out of the fridge, divide it into 2-3 pieces. Keep the pieces you are not using immediately in the fridge.
6. Roll out each piece of dough on a floured surface to a medium thickness (not too thin or too thick - if too thin, they will break after baking).
7. Cut out tree shapes or any other shape you have on hand. Place the cookies on a baking tray lined with parchment paper.
8. Refrigerate the tray for another 20-30 minutes. This is important; otherwise, the cookies will deform while baking.
9. Meanwhile, preheat the oven to 180°C (static).
10. Bake the cold cookies, one tray at a time, for 10-12 minutes. The edges should not brown too much. Let them cool completely on the tray, as they are very fragile when warm.
11. Once all are baked and completely cool, melt the chocolate in a double boiler.
12. Dip the tip of each tree in the melted chocolate and place them on a sheet of parchment paper. Let cool until the chocolate hardens.
13. Finally, sprinkle vanilla powdered sugar over the decorated cookies.

Why I make this recipe often

They keep well for a few days, even up to a week, and travel well if you need to take them somewhere. They have a neutral taste, so both kids and adults enjoy them. I love that I can control how much chocolate I use and can adapt the shape according to the season.

Tips and Variations

Tips

- Work with the cold dough as much as possible; otherwise, it becomes sticky and impossible to roll or cut.
- If you find it difficult to work with, you can roll the dough directly on the parchment paper and cut it there.
- Do not leave them in the oven too long; they dry out easily and become too crunchy.

Substitutions

- You can also use milk chocolate, but the texture will not be as balanced, and the result will be sweeter.
- Powdered sugar can be replaced with very finely ground granulated sugar if you don't have anything else on hand.

Variations

- For a different flavor, add grated orange or lemon zest directly into the dough.
- You can use round shapes, star shapes, or whatever you have in your kitchen.

Serving Ideas

- They are great as a dessert with coffee or alongside tea.
- On Christmas platters, alongside other simple cookies or biscuits.
- For gifts, they keep well and look nice in small boxes.

Frequently Asked Questions

My dough is sticking to the counter. What should I do?
If it's too warm in the kitchen or the dough has warmed up, put it back in the fridge immediately. Use flour on the counter and rolling pin, but not excessively, so you don't change the texture.

Can I freeze the dough?
Yes, the dough can be frozen in portions and well wrapped. Thaw it overnight in the fridge and work with it just like in the recipe.

Can the cookies be made in another shape?
Absolutely, any cookie shape works. The trees are for appearance, not for taste.

Can I use margarine instead of butter?
Technically, yes, but the texture and flavor change quite a bit. I do not recommend it.

Why do they sometimes break after baking?
Most often, when they are made too thin or not completely cooled before moving them off the tray.

Nutritional Values

Approximately, one cookie (based on 40 cookies/serving) has about 90-100 calories, with 5-6 g of fat, 10 g of carbohydrates, and 1 g of protein. The chocolate and butter increase the fat content, while the sugar and flour provide the carbohydrates. They are quite filling for cookies. Values are approximate and can vary depending on how much chocolate you use for decoration.

Storage and Reheating

They keep best in a metal or plastic container at room temperature for up to 7 days. They do not need to be reheated. If the environment is very warm, the chocolate on top may become soft, but the taste remains the same. I do not recommend storing them in the fridge, as they can become moist. If you have a lot to prepare, you can make the dough a day in advance, keep it in the fridge, and work with it the next day.