With Christmas just a few days away, I’m going for easy over hard. Simple over complicated. Quick over slow (at least when it comes to cooking and baking). Every year, the holidays come and go too quickly for my liking. It is absolutely my favorite time of the year, so I always try to make the most of it and pack just a wee bit too much activity and fun into our schedules. This doesn’t leave me with too much time to bake, but since treats are an essential component of celebrating, I take some shortcuts. These cookies are a good example. Using store-bought (gasp!) sugar cookie dough, I can cut out the chunk of time it would take me to whip them up from scratch. That moves us right to the step where my daughter can start to pitch in and help cut out the tree shapes. Instead of the traditional sugar cookie icing, we ice these with melted wafers and then generously top with chopped Andes mint chocolate bars.

Andes Mint Christmas Tree Cookies

Ingredients

1 roll of grocery store sugar cookie dough (or you can make your own!)
6 oz. white melting wafers (or green, if you can find them)
green food dye (if wafers are white)
1 tsp peppermint extract
1/2 cup of chopped Andes chocolates

Directions

Roll out your cookie dough and cut into Christmas tree shapes. Bake according to package directions.  Allow to cool for about 15 minutes.

Start on your icing. Melt wafers in the microwave, in 30 second increments, stirring between heatings. Once wafers are melted and smooth, stir in a few drops of green food dye (Note: you can skip this step if you found green wafers). Stir in your peppermint extract.

Using a butter knife, spread icing onto each cookie. While still soft, top with Andes bits and press in gently so that they adhere.

Allow to cool / harden. Store in the fridge for up to 2 weeks.