Dutch Cocoa Spread Recipes

DUTCH COOKIES

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

DUTCH CHOCOLATE BUTTER (CHOCOLADEBOTER)

Steps:

• Beat ingredients in a small bowl until mixed and smooth.
• Will keep for up to two weeks--if it lasts that long.

CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING

Steps:

• Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
• In a medium saucepan, melt butter or margarine.
• Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
• Add sugar and mix well.
• Add eggs, one at a time, and beat well.
• Stir in vanilla, flour and salt. DO NOT OVERBEAT.
• Fold in nuts, if desired.
• Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
• Cool completely before topping with icing.
• FUDGE ICING:.
• In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
• After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.