The Bamboo Appetizer Platter is the perfect backdrop to this simple, cheese tannenbaum.

Recipe

Arrange a variety of cheese cubes in the shape of a tree with grape tomatoes and rosemary sprigs. Use the Creative Cutter to make a tree topper shaped as a star with a red or green bell pepper. The Fruit & Cheese Cutter makes the square cheese base.

Tip: Pepper jack cheese adds extra color and flavor.

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Chocolate Covered Cherries in the form of a cookie! Who wouldn't love that?!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 2 tbsp. unsweetened cocoa powder
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
   
   
3. Add salt, cocoa, powder and flour; process until soft dough forms. 
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven
   .
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

FillingMicrowave ½ cup semi-sweet chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Topping

Top with 1 maraschino cherry (patted dry) and drizzle with additional melted chocolate. ***  For more yummy recipes check out my Web Page!

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Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 tsp green food coloring
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
   
3. Add salt and flour; process until soft dough forms.  Add food coloring and blend until evenly colored.
    
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven.
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

Filling

Microwave ½ cup white chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Topping

Sprinkle with mint chocolate baking morsels.

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Perfect way to kick off the Christmas Season! This beautiful, bright red festive cookie is the perfect addition to any Holiday table!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 tsp red food coloring
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
3. Add salt and flour; process until soft dough forms.  Add food coloring and blend until evenly colored.
    
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven.
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

Filling

Microwave ½ cup semi-sweet or white chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Sprinkle with crushed candy canes or peppermint candies.

** For more recipes, products and inspiration visit my pages: Facebook * Pinterest *Web Page

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itty bitty bev's Drink Mixes are the PERFECT stocking stuffer or gift for the party host on your Christmas List! Priced at under $10 each!

Check them out up close:

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