WHITE CHOCOLATE SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 36 sugar cookies
Number Of Ingredients 10
Steps:
- Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze.
- Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.
MOLASSES COOKIES WITH WHITE CHOCOLATE GLAZE
Keep your cookie jar filled to the brim with robustly flavored, melt-in-your-mouth cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 42
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375°F. Mix 3/4 cup shortening, the brown sugar, molasses, vanilla and egg in large bowl with spoon. Stir in remaining ingredients except white baking chips and 1 teaspoon shortening. Shape dough into 1 1/4-inch balls. Place 3 inches apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Heat white baking chips and 1 teaspoon shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Drizzle over cookies.
Nutrition Facts : Calories 105, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg
GIANT CHOCOLATE SUGAR COOKIES
These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
- Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
SUGAR COOKIE GLAZE
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
Provided by Cyndi
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
COOKIE-CUTTER DUTCH SUGAR COOKIES WITH WHITE CHOCOLATE GLAZE
These are a must for the holidays Use a good quality white chocolate such a Bakers or Lindt, or decorate with coloured frosting. Plan ahead the dough needs to chill for 2 hours, or freeze for up to 1 month. You can also sprinkle with very finely chopped almonds on top of the chocolate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
- Beat in egg and vanilla.
- In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
- Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
- Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
- Set oven to 325°F (second-lowest rack).
- Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
- Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
- Gather dough scraps and re-roll.
- Repeat with remaining dough disc.
- Bake cookies until pale golden (about 13 minutes).
- Transfer to racks and cool.
- Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
- Pipe the chocolate onto the cookies in a decorative pattern.
- Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.
Nutrition Facts : Calories 1045.6, Fat 57.2, SaturatedFat 35.2, Cholesterol 178.8, Sodium 753.6, Carbohydrate 122, Fiber 2.1, Sugar 61.5, Protein 11.8
CHRISTMAS CUTOUTS WITH WHITE CHOCOLATE GLAZE
"I made these cookies for my daughter's Winter Gala sorority event," writes Kathy Witherup from Villa Hills, Kentucky. "They look exquisite with their smooth white chocolate glaze...and they taste great too!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. , Bake at 350° for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool., In a microwave-safe bowl, melt white chocolate; stir until smooth. Tint with food coloring. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs on cookies.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CUTOUT COOKIES
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 43mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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