Clove Cinnamon And Chocolate Cookies Recipes

CINNAMON CLOVE COOKIES

Steps:

• Preheat oven to 350 degrees. Position rack in the middle of the oven.
• Line 2 large cookie sheets with parchment paper.
• In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
• Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
• Add the dry ingredients in two two batches, beating until the dough is well mixed.
• With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
• On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
• Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
• Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
• Cool the cookies on the sheet, set on racks. Store in airtight containers.
• The size of your cookie cutter will determine how many cookies you end up with.

CHOCOLATE CLOVE DROPS

Steps:

• Preheat oven to 350.
• In a large stainless steel bowl, with a wooden spoon, mix together 2 cups of the flour, the baking powder, baking soda, cocoa, cloves, nutmeg and cinnamon. Make a well in the center and set aside.
• In an electric mixer with a wire whisk, beat eggs and sugar. Add milk and melted shortening. Mix well.
• Pour egg mixture into the well and begin to mix with a wooden spoon.
• With a wooden spoon, mix in the remaining 1/2 cup flour. This will produce a slightly sticky dough. Drop from teaspoon onto cookie sheet spacing 2 inches apart.
• Bake for 8-10 minutes or until lightly browned. Remove cookies onto wire rack to cool then frost with Chocolate Clove Frosting (to follow) Let frosting dry for few hours before serving. Store frosting cookies in an airtight container lined with wax paper between layers.
• You may freeze "unfrosted" cookies in a heavy duty freezer bag until ready to use. Thaw out and frost.
• CHOCOLATE CLOVE FROSTING: Mix all ingredients with electric mixer until well combined and smooth. Using a butter knife, frost the tops of the cookies. NOTE: If the frosting is too stiff to spread, add a few drops of water to it and dip your butter knife in water before spreading.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.