Sometimes you find a recipe that simply can’t be topped! In this case, I like to use a sugar cookie recipe by Alton Brown of the Food Network. You can use your favorite cookie recipe or in a pinch use the pre-made dough from the store. I like to give these cookies as a gift to co-workers or my UPS driver, and they are a perfect party favor or place card holder on your holiday table.

To package as a gift, I sprinkle shredded coconut in the bottom of a cello bag or clear box to dust your tree in a coconut snow!. Place assembled tree on top of the coconut and secure the package with a decorative ribbon.

You will need 5 metal star cookie cutters from small to large, 6 inch wooden skewers, frosting and cookie decoration.

Pre-heat your oven according to your recipe. After your dough has chilled, on a lightly powdered sugared board roll out the dough to about 1/2 inch thick.

Cut out the stars and place on a sil-pat or greased cookie sheet. With a skewer make a hole in the middle of each star big enough for the skewer to fit through. Make two of the smallest star for each tree so you have one for the tree topper!

Run a skewer up into 1/2 of the smallest stars and place the skewed cookie on the cookie sheet. Bake according to your recipe.

1. Once cookies are baked and cooled. Frost each star leaving room around each hole in the center of the cookie. Decorate the outer points of the star. Frost and decorate the skewed top star. Allow to dry for at least 2 hours.
2. Skew the rest of the stars from smallest to largest on each skewer with a star topper. Cut down the skewer if it is too long.
3. Package, Serve or Enjoy.

If you are making your cookie dough, add 1/2-3/4 (depending on how minty you like it) teaspoon peppermint extract in place of the vanilla extract in your recipe. Continue to follow your recipe.
If you are in a pinch you can place store bought dough in a bowl, add 1/2 teaspoon peppermint extract and kneed well.

Pre-heat your oven according to your recipe.

Once dough is chilled, roll out on a lightly powdered sugared board.

Cut out your cookies and bake according to Alton’s recipe.

Allow the cookies to fully cool.

Add dark chocolate to a medium microwave safe mixing bowl. Microwave for 2-2 1/2 minutes, stopping and stirring the chocolate every 20 seconds or so, until the chocolate has fully melted.

Have a cookie sheet lined with a sil-pat or parchment ready.

Dip one half of each cookie in the melted chocolate. Allow the extra to drizzle off back into the bowl. Place the dipped cookie on to the cookie sheet, dip remaining cookies and allow the chocolate to set for at least 2 hours.

Serve and Enjoy.

These Smore Tree Bars are a fun twist on rice crispy treats, make great gifts and can be made 5 days ahead.
If you want to display them before serving I like to sprinkle shredded coconut around the base to look like snow.
Makes 6-8

Ingredients

• 13 cups golden grahams
• 1 cup chocolate chips
• 5 Tablespoons butter
• 80 marshmallows
• hand full of red hots

Directions

1. In a large bowl add golden grahams and chocolate chips.
2. Cover a cookie sheet or jelly-roll pan with a sil pat or parchment paper and spray with non-stick spray. Set aside
3. Melt butter in a large sauce pan over medium heat. Add the marshmallows and stir occasionally. Once the marshmallows are pretty well melted stir constantly to get any lumps out.
4. Pour the melted marshmallows over the golden grahams and mix well.
5. Scrape all of the mixture out onto the greased cookie sheet.
6. Spray your hands with non-stick spray and press the mixture down until it is evenly1 inch thick.
7. Allow sit for 1 hour before cutting out the trees.
8. Once cooled, use large to small star cookies cutters to cut out each layer of the trees.
9. Place the largest star on the bottom and the smallest star on the top.
10. Decorate the tips with red hots.

I make the frosting up to 5 days ahead. Since the cookies are store bought I keep them on hand throughout the holidays so I always have a quick dessert on hand.
Makes 1 dozen

Ingredients

• 1/2 cup or 4 oz cream cheese, room temperature
• 2 Tablespoons pumpkin puree
• a scant 1/2 teaspoon pumpkin pie spice
• 1/4 cup brown sugar
• 24 ginger thins or gingersnaps

Directions

1. In a mixing bowl whisk together cream cheese, pumpkin puree, pumpkin pie spice and brown sugar until well incorporated.
2. Spread 1 teaspoon of frosting on the back of 12 cookies.
3. Place the bottom of a un-iced cookie on top of an iced one. Repeat with remaining cookies.
4. Decorate cookies with the remaining icing.