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, as we did in the chocolate sugar cookies recipe.

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.

Tips for Success

• Chill the dough: I recommend chilling both the rolled dough and shaped cookies for several hours, which gives ample time for the dough to firm up before baking.
• Walnuts: To mince walnuts, add them to a food processor and process until they are finely minced.
• Storage: Store the baked tree cookies in an airtight container at room temperature for up to 4‑5 days.
• Freeze: Freeze the cooled cookies (without chocolate decorations) for up to 2‑3 months. When ready to enjoy, thaw at room temperature, then decorate.