Baby Shower Chocolate Snowflake Cookies Recipes

BABY SHOWER CHOCOLATE SNOWFLAKE COOKIES

Steps:

• Sift flour, baking powder, and salt in the medium bowl. Set aside.
• In the small saucepan, melt butter over low heat and then add the cocoa powder. Blend well.
• Remove from heat and stir in sugar. Transfer this to the large mixing bowl.
• Add the vanilla, the eggs (one at a time, stirring well in between).
• Slowly stir in the flour mixture to the cocoa mixture. Mix well.
• Cover the dough with plastic wrap and chill for at least a 1/2 hour.
• Preheat the oven to 400º.
• Roll the chilled dough into 1/2 inch balls and roll in the powdered sugar.*
• Place the cookie balls on a parchment lined cookie sheet, 2 inches apart, and bake for 8 minutes.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

SNOWFLAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

CHOCOLATE SNOWFLAKES

Steps:

• In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.