1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Miniature semi-sweet
-chocolate chips Icing: 2 c Icing sugar
3 tb Water; (3 to 5)
Decoration: (optional) Spearmint leaf-shaped gum -drops Sugar cookie leaves =(cut from scraps of Sugar shield cookies: opt) 1. Preheat oven to 375F (180C). Line cookie sheet with
foil. 2. Combine brown sugar, shortening, water and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Refrigerate dough at least one hour. Keep refrigerated
until ready to use. Roll dough into ropes 1/2 inch (1 cm) in diameter. Join 2 or 3 ropes to form tree trunk at bottom of cookie sheet. Shape remaining dough on foil-lined baking sheets into tree branches. 5. Bake at 375F (180C) for 9 to 11 minutes, or until
cookie is set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookie with foil from baking sheet and cool completely. Peel foil from back of cookie. 6. For icing, combine icing sugar and 3 tablespoons (45 mL)
water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if icing is too thin. Place icing in pastry bag fitted with small round writing tip. Alternately, place in small resealable plastic bag. Snip very small hole off one corner of bag. Pipe names onto branches of trees. 7. If using cookie leaves tint remaining icing with green
food colouring. Ice sugar cookie leaves. Attach to branches with icing. Attach spearmint leaves to branches with icing (optional). Makes: 2 tree cookies —–