Halloween Tree Cookies

1. Walnuts – If you don’t have raw walnuts, pecans are a great substitute since they offer a similar texture and earthiness.
2. Butter – Always use softened butter at room temperature so it creams properly with the sugar.
3. All‑purpose flour – All‑purpose flour helps bind the bits of minced walnuts together and holds its shape.
4. Sugar – Using just one‑third cup of sugar makes the homemade Halloween cookies mildly sweet.
5. Chocolate chips – Melted chocolate acts like “glue” to stick the candy eyeball to the tree cookies, and also adds a tree-like appearance.
6. Candy eyes – I used large candy eyes from Amazon, but you can find similar sizes at Michaels, Jo‑Ann’s, or any cake‑decorating supply shop.

1 & 2. Make cookie dough - Cream butter, sugar and using an electric beater until smooth and creamy.

3 & 4. Add minced walnuts, flour and salt. Continue mixing until it forms a dough.

5. Roll dough between two sheets of parchment until just under ¼‑inch thick, then chill (parchment and all) on a baking sheet in the fridge for at least 4 hours or up to a day. Use a 3‑inch round cutter to cut circles from the firm dough.

6 & 7. Place one round cut‑out cookie dough circle on a work surface. Using the same round cutter, cut two opposite sides of the circle to form a tree trunk shape.

8 & 9. Take one of the cut edges and gently press it onto one end of the “trunk” piece so they stick together. With a butter knife, make about ¼‑inch slits along the bottom edge of the tree top to create a fringe effect for branches. Chill and bake Halloween biscuits.

10 & 11. Using a small spoon, spread some melted chocolate on the tree tops.

12. Using a toothpick, make a fringe pattern on the base of the tree top.

13. Press one candy eyeball on the chocolate. Let it stand until the chocolate sets.

Recipe tips

• I recommend chilling both the rolled dough and shaped tree biscuits for several hours, which gives ample time for the dough to firm up before baking.
• To mince walnuts, add them to a food processor and process until they are finely minced.

Storage and Make Ahead

Store the baked tree cookies in an airtight container at room temperature for up to 4‑5 days. If you need to keep them longer, freeze the cooled cookies (without chocolate decorations) in airtight containers or freezer‑safe bags for up to 2‑3 months. When ready to enjoy, thaw at room temperature, then decorate.