Chocolate Moose Cookies Recipes

CHOCOLATE MOOSE COOKIES

Steps:

• Chocolate Glaze:Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth.
• Cookies:Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day.
• Roll out dough between 2 sheets of parchment to 1/8-inch thickness. Transfer to a baking sheet. Chill 15 minutes.
• Preheat oven to 350 degrees. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes.
• Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks.
• With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.

CHOCOLATE MOOSE COOKIES

Steps:

• 1. Make the cookies: Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day.
• 2. Roll out dough between 2 sheets of parchment to ⅛-inch thickness. Transfer to a baking sheet. Chill 15 minutes.
• 3. Preheat oven to 350°. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes.
• 4. Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks.
• 5. Make the glaze (see below).
• 6. With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.
• Chocolate Moose Glaze.
• 2 cups confectioners' sugar, plus more if necessary.
• 3 tablespoons unsweetened Dutch-process cocoa powder.
• ½ cup milk.
• 1. Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth.

CHOCOLATE COOKIE MOUSSE

Steps:

• Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.

CHOCOLATE MOOSE

Steps:

• Send spouse to Alaska to capture moose, or have one delivered by UPS.
• Meanwhile, melt chocolate in very large double boiler.
• Keep warm.
• Tie up moose with rope.
• Holding the moose by the tail, carefully dip in melted chocolate, covering it completely with a thin coating.
• Arrange moose attractively on large platter and refrigerate for 2 days to set chocolate.
• Remove rope, wash to remove chocolate,if necessary, and return rope to clothesline.
• Garnish chocolate moose with Cool Whip and top with a cherry.
• Serve immediately.
• Or you could just chew on the rope, which may be tastier.
• May be doubled for serving a crowd.