CHOCOLATE-DRIZZLED SPICE COOKIES
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 9 1/2 dozen
Number Of Ingredients 12
Steps:
- Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.
- Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
- Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
- Preheat oven to 350 degrees. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
- Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.
GRAHAM CRACKER COOKIES
Chocolate chips, M & M's, and chopped nuts make the cookie complete.
Provided by Maureen Worman
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
- Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
- Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.2 g, Cholesterol 31.9 mg, Fat 18.1 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 195.4 mg, Sugar 28.8 g
CHOCOLATE-DRIZZLED SHORTBREAD
The home economists in our Test Kitchen came up with this recipe for cookies that are as pretty as they are tasty.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 18 cookies.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and confectioners' sugar. Beat in vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool. , For drizzle, in a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Remove from the heat. Drizzle over cookies.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SKINNY CHOCOLATE CHIP COOKIES
What's better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that's just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
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