CHOCOLATE STAR COOKIES RECIPE - FOOD.COM
Make and share this Chocolate Star Cookies recipe from Food.com.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat overn to 375°.
- In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.
- Add the flour, baking soda & salt to the mixing bowl and mix well.
- Cover and refrigerate dough for 30 minutes.
- Roll dough into 1-inch balls and place on ungreased cookie sheet.
- Place in preheated oven and bake for 9-11 minutes or until light brown.
- As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.
Nutrition Facts : Calories 146.7, FatContent 7.9, SaturatedFatContent 2.2, CholesterolContent 10.3, SodiumContent 88.8, CarbohydrateContent 17.2, FiberContent 0.5, SugarContent 8.9, ProteinContent 2.3
CHOCOLATE SUGAR COOKIES | SOUTHERN LIVING
What's tastier than a regular sugar cookie? A Chocolate Sugar Cookie. We love the versatility of this recipe. Simply pick your favorite cookie cutter or turn it into a cookie cup that can hold a tasty filling. The cookie dough can be made ahead and chilled a day or two before baking. We've included our recipe for frosting, so you can decorate your cookies. We chose various dog cookie cutters and gave each one a festive holiday sweater. This Chocolate Sugar Cookie recipe will be a hit with your cookie swap friends and Santa.
Provided by Paige Grandjean
Categories Cookies
Total Time 4 hours 45 minutes
Yield 2 dozen (4-inch) cookies
Number Of Ingredients 14
Steps:
- Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed.
- Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated.
- Shape dough into a disk, wrap tightly in plastic wrap, and chill at least 2 hours or up to 2 days.
- Prepare the Cookies: Preheat oven to 350°F. Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut with desired dog-shaped cutters, rerolling scraps as needed. If dough becomes warm and sticky, place in refrigerator for 15 minutes. Place cookies 2 inches apart on parchment paper-lined baking sheets, and chill 20 minutes.
- Bake in preheated oven until tops of cookies are dry to the touch, about 10 minutes. Cool on baking sheets 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Prepare the Frosting: Beat powdered sugar, warm water, and meringue powder with a heavy-duty electric stand mixer on medium speed until smooth and glossy, about 2 minutes. Add vanilla extract and almond extract, and beat until combined, adding up to 2 Tbsp. water, 1 tsp. at a time, until desired consistency is reached. Divide frosting between 2 small bowls. Tint 1 bowl of frosting with desired amount of red food coloring gel; tint remaining bowl with desired amount of green food coloring gel.
- Decorate cookies with icing and candy sprinkles. Let dry completely, about 1 hour.
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