How To make Holiday Chocolate Cookies
1/2 c Butter or margarine
- softened 3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c HERSHEY'S Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
DECORATOR'S FROSTING:
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. On lightly floured surface, roll small portion of dough at a time to 1/4-inch thickness. (Refrigerate dough if too soft to roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie sheet. Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare DECORATOR'S FROSTING. Frost cookies; decorate as desired. About 3 dozen cookies. DECORATOR'S FROSTING: In small mixer bowl, combine all ingredients except red food color; beat until smooth and of spreading consistency. Tint with food color, blending well. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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'Tis the season for holiday baking! These are the ultimate cookies for all of the chocolate lovers in your life! These Triple Chocolate Brownie Cookies are fudgy, chewy, and absolutely delicious! They are a great recipe to use for your holiday cookie swaps, and also make a great edible gift! Enjoy!
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FINALLY SHARING ALL MY SECRET COOKIE RECIPES YAAAAS!! These caramel & chocolate stuffed cookies are AMAZING. Best video I've ever done with Lauren #SOFUNNY????
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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