CHOCO DIAMONDS RECIPES

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DOUBLE CHOCOLATE DIAMONDS | BETTER HOMES & GARDENS



Double Chocolate Diamonds | Better Homes & Gardens image

The rich bittersweet chocolate that covers the cookies gives crushed candy canes a dark backdrop and nicely offsets their sweetness in this cookie recipe.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 21 minutes

Prep Time 45 minutes

Yield about 50 cookies

Number Of Ingredients 10

½ cup butter, softened
1 cup packed brown sugar
½ cup unsweetened cocoa powder
2 tablespoons milk
2 teaspoons vanilla
½ teaspoon baking soda
1?? cups all-purpose flour
1?¼ cups bittersweet or semisweet chocolate pieces
1 tablespoon shortening
½ cup crushed candy canes (about 6)

Steps:

  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, milk, vanilla, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape dough into a smooth ball. If necessary, cover and chill dough about 30 minutes or until dough is easy to handle.
  • Preheat oven to 375 degrees F. Divide dough in half. On a lightly floured surface, roll a portion of the dough 1/4 inch thick. Using a 2-1/2x1-3/4-inch diamond-shape cutter, cut out dough. Place cutouts 2 inches apart on ungreased cookie sheet. Bake in preheated oven for 6 to 8 minutes or until edges are firm. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool completely.
  • In a small saucepan, combine chocolate pieces and shortening. Cook and stir mixture over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle each cookie with crushed candy canes. Let stand about 30 minutes or until chocolate is set. Makes about 50 cookies.

Nutrition Facts : Calories 78 calories, CarbohydrateContent 11 g, CholesterolContent 5 mg, FatContent 4 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 28 mg

CHOCOLATE DIAMONDS RECIPE - COOKEATSHARE



Chocolate Diamonds Recipe - CookEatShare image

Provided by CookEatShare Cookbook

Number Of Ingredients 13

2/5 c. (35 g) cocoa pwdr
3 c. (385 g) sifted flour
1 ¼ c. (285 g) soft butter
3/5 c. (125 g) superfine (caster) sugar
Crystallized sugar
1 egg yolk
1 healthy pinch salt
1 healthy pinch grnd cinnamon
¼ tsp vanilla extract
Clear plastic wrap
Parchment paper
3 baking sheets
A cooling rack

Steps:

  • Mix the sifted flour in a bowl with the cocoa, cinnamon and healthy pinch of salt Cut the butter into small pcs and blend to a creamy consistency in a food processor Add in the superfine sugar and vanilla extract to the creamy butter Process again till the mix becomes a nice, even dough. Add in the sifted flour/cocoa/cinnamon/salt mix. Blend well Form the dough into 2 balls Place both balls of dough in the refrigerator for 30 min Next, make each ball of dough into a sausage shape of about 1½â?³ (4 cm) in diameter, taking care to press the dough down well with the palm of your hand before rolling it to avoid air pockets Roll each sausage up in clear plastic wrap and place in the refrigerator for 2 hrs Preheat the oven to 350°F (180°C) Beat the egg yolk in a small bowl till it is completely liquid Remove the rolls of cookie dough from the refrigerator and cut them into discs about ½â?³ (1½ cm) thick Use a pastry brush to coat each disc with a little egg yolk Cover a baking sheet with parchment paper and sprinkle it with crystallized sugar Roll each side of the cookie dough discs in the crystallized sugar, pressing gently so which the sugar sticks When all of the discs are arranged on the baking sheet, give them another sprinkling of crystallized sugar Cover another 2 baking sheets with parchment paper Put the rest of the cookies on them, leaving about 1â?³ (2½ cm) between each cookie Bake for 15 to 18 min, changing the baking sheets around in the oven about halfway through cooking and turning them 180° To make sure which the cookies are properly cooked, check they are hard to the touch before removing them from the oven Remove the cookies from the oven and let them cold down on a cooling rack.

Nutrition Facts : ServingSize 68 g, Calories 338, FatContent 19.81 g, TransFatContent 0.0 g, SaturatedFatContent 12.39 g, CholesterolContent 51 g, SodiumContent 190 g, CarbohydrateContent 36.5 g, FiberContent 1.2 g, SugarContent 11.16 g, ProteinContent 3.96 g

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