Elegant Tuxedo Cookies Easy To Make Recipes

TUX AND GOWN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
• Sift the flour, baking soda, baking powder and salt into a medium bowl.
• Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.
• Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
• Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
• For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
• For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
• To Decorate:
• For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
• For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.
• Let cookies dry completely, about 20 minutes. Serve.
• Store cookies in a tightly sealed container for up to 2 days.

ELEGANT TUXEDO COOKIES (EASY TO MAKE)

Steps:

• Using a butter knife, spread marshmallow cream on one side of a Ritz.
• cracker and the other side with creamy peanut butter. Put them together.
• And dip into melted chocolate. (Directions below).
• Directions For Dipping:.
• In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
• Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed).
• Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
• Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed).
• Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed).
• Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
• Now starting with the first one, gently dip the other side in milk chocolate (at an angle) to create the other side of the jackets' lapel. (See picture).
• To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a "V" that is filled in with chocolate, now do the other side the same way.
• Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two "V" s. Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.

CHOCOLATE MARSHMALLOW CREAM BARS

Steps:

• Preheat oven to 350°F.
• 1st layer:.
• Cream the 1st three ingredients.
• Add vanilla, eggs, flour, salt.
• Spray and flour a 10x15-inch cookie sheet type pan.
• Spread creamed mixture into pan.
• Bake for 20 minutes.
• 2nd layer:.
• Spread evenly the marshmallow cream on the first layer when still partially warm.
• 3rd layer:.
• melt over low heat the peanut butter, chocolate chips, and butterscotch chips, blend well.
• Add the Rice Krispies.
• Spread this mixture over the top of the marshmallow cream layer a spoonful at a time.

FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES

Steps:

• Preheat oven to 375 degrees.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
• Cover cookie sheets with foil.
• Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
• Bake for approximately 7 minutes or until edges are golden brown.
• Let each sheet of cookies cool completely, approximately 15 minutes.
• Peel foil away from cookies.
• For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
• To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.