Chocolate Tangerine Cutout Cookies Recipes

BEST EVER CHOCOLATE CUTOUT COOKIES

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.

CHOCOLATE CUTOUT COOKIES

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.

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.

TANGERINE-RICOTTA DROP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar and eggs in a large bowl with a mixer on high speed until pale and very thick, about 5 minutes. Add the ricotta, olive oil, 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just combined. The dough will be loose - similar to a thick cake batter.
• Drop tablespoonfuls of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1/2 teaspoon tangerine zest and 2 tablespoons hot water until smooth, adding up to 1 more tablespoon hot water if needed. Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of the spoon. Decorate with nonpareils. Let set, 30 minutes.

CHOCOLATE TANGERINE CUTOUT COOKIES

Steps:

• Preheat oven to 375°F
• Melt 1/4 cup butter in a microwave-safe bowl.
• Heat in 30-second intervals until melted.
• Add cocoa powder and tangerine oil; mix until smooth and cool.
• Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
• Add cocoa mixture; mix well.
• Add egg yolks, vanilla and zest until combined.
• Gradually add flour, scraping down sides of bowl, as necessary, until combined.
• Divide dough in two and place each piece on large sheet of plastic wrap.
• Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
• Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
• Remove to a cooling rack; cool completely.
• Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
• Beat 2 to 3 minutes more on high speed.
• Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
• Frost cookies and decorate with sugars, as desired.
• When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.

CHEWY TANGERINE COOKIES

Steps:

• In medium bowl, cream butter and sugar.
• in small saucepan, bring corn syrup to a boil.gradually add to the creamed mixture.beat in egg and tangerine peel.
• combine dry ingredients and add to the creamed mixture --
• cover and refrigerate 2 hours --
• roll on floured surface,.cut with cutter --
• place 1" apart on greased cookie sheet.
• bake at 375* for 8-10 minutes.or edges are firm.
• remove to rack to cool completely.

TANGERINE CHOCOLATE SEMIFREDDO

Steps:

• In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.