Glazed Chocolate Fudge Cut Out Cookies Dee Dees Recipes

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 COOKIE CUT-OUTS

Steps:

• Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
• Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
• Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
• Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
• Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
• Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
• Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
• Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
• Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

FAST EASY WONDERFUL FUDGE - DEE DEE'S

Steps:

• 1. Butter an 8 X 8-inch dish; set aside.
• 2. Combine first five ingredients in a large sauce pan.
• 3. Cook over a medium heat, stirring constantly until mixture comes to a boil; boil stirring constantly for 5 minutes.
• 4. Remove from heat; add chocolate morsels to hot mixture and stir until melted; add nuts and vanilla, stir until mix well. Spread evenly in prepared dish. NOTE: work fast, fudge will set up quick. Cut when firm.

BUTTER CUT OUT COOKIES - DEE DEE'S

Steps:

• 1. Cream butter and sugar together until light and fluffy; add eggs one at a time. Add vanilla. NOTE: If making Christmas Cookies add the Anise Oil.
• 2. Stir salt into flour; add to butter and sugar mixture 1 cup at a time. NOTE: This will be a stiff dough.
• 3. Place dough in freezer for 1/2 hour. This will make dough easier to work with.
• 4. Flour the surface you will be working on and flatten dough onto the floured surface; lightly dust top of dough. Roll out and cut into desired shapes.
• 5. Bake at 350 degrees for 12 to 14 minutes. Do not over bake. Allow cookies to cool 5 minutes on cookie sheets before transferring to wire rack to finish cooling.
• 6. Directions for Frosting: Mix all ingredients together. Spread on cookies. NOTE: Add candy sprinkles if you like but keep in mind these cookies are very good with just the frosting.
• 7. Directions for Glaze: Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
• 8. Add the food coloring, stir until well combined.
• 9. Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
• 10. Repeat steps for each additional color.
• 11. To decorate: cover cookie with glaze (your choice of color). For patterns and designs, pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Choose technique depending on the look you perfer. NOTE: for a sandwich cookie, spread raspberry jam between cookies before decorating.