Chocolate Sugar Plum Cookies Recipes

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
• Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
• Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
• Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

CHOCOLATE SUGAR PLUM COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, baking powder and salt in large bowl; set aside. Beat butter in separate large bowl with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Add chocolate; mix well.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on ungreased baking sheets.
• Bake 10 to 12 min. or until edges begin to brown. Cool on wire racks. Decorate with icing. Store in loosely covered container at room temperature.

CHOCOLATE SUGAR COOKIES

Steps:

• Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
• In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
• On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.

SUGAR PLUM DREAMS COOKIES

Steps:

• Cover cookie sheets with foil or parchment paper.
• In a bowl, whisk together the flour and salt. Cut in the cold butter.
• Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
• Make colored sugar by mixing sugar with food coloring.
• Preheat the oven to 350.
• Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
• Divide dough into thirds, and return the remainder to the refrigerator.
• Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
• Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
• Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.