Snow-Capped Tree Cookies

1 package (170 g) white chocolate baking bar

1 pouch Betty Crocker™ sugar cookie mix

2 tablespoons all-purpose flour

1/3 cup butter or margarine, melted

1 egg

1/2 teaspoon almond extract

7 drops green food colour

24 thin pretzel sticks, broken in half

1 teaspoon shortening

Candy decors or coloured sugars, if desired

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1

Heat oven to 375°F. Grate 56 g of the white chocolate; place in large bowl. Stir in cookie mix, flour, melted butter, egg, almond extract and food colour until soft dough forms.
2

Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased baking sheets, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
3

Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from baking sheets to cooling racks. Cool completely, about 15 minutes.
4

Line baking sheet with waxed paper. In small microwavable bowl, microwave remaining 113 g white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with candy decors. Place cookies on waxed paper. Refrigerate about 30 minutes or until set.

How-To: Keep cookies chewy and soft by storing them tightly covered. Resealable food-storage plastic bags, plastic food containers with tight-fitting lids, and metal tins work best.