DRIZZLE CHOCOLATE ON COOKIES RECIPES

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CHOCOLATE DRIZZLED LACE COOKIES RECIPE | LAND O’LAKES



Chocolate Drizzled Lace Cookies Recipe | Land O’Lakes image

Lace cookies, drizzled with chocolate, look elegant on your cookie tray.

Provided by Land O'Lakes

Categories     Cookie    Dessert

Total Time 0 minutes

Prep Time 60 minutes

Yield 36 cookies

Number Of Ingredients 9

Cookie
1/2 cup light corn syrup
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup slivered almonds, finely chopped
Chocolate
1 cup semi-sweet chocolate chips
2 teaspoons shortening

Steps:

  • Heat oven to 300°F. 
  • Cook corn syrup in 2-quart saucepan over medium heat, 2-3 minutes, until syrup comes to a full boil. Reduce heat to low; add butter. Cook, stirring occasionally, 1-2 minutes, until butter is melted. Remove from heat; stir in flour, brown sugar and almonds.
  • Drop 6 individual teaspoons of dough 4 inches apart onto parchment paper-lined or greased cookie sheets. Bake 11-13 minutes or until cookies bubble and are golden brown. Let stand 1 minute.
  • Working quickly, immediately wrap 1 cookie around handle of wooden spoon. Hold in place a few seconds to set shape. Slide cookie off spoon handle. Place onto waxed paper. Quickly repeat with each cookie. Cool completely. Bake and shape remaining cookies, 6 at a time.
  • Place chocolate chips and shortening in small microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Drizzle cookies with melted chocolate. Place onto waxed paper; let stand until chocolate is set.

Nutrition Facts : Calories 90 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 25 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams

CHOCOLATE-DRIZZLED SPICE COOKIES RECIPE | MARTHA STEWART



Chocolate-Drizzled Spice Cookies Recipe | Martha Stewart image

Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 9 1/2 dozen

Number Of Ingredients 12

4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses
14 ounces semisweet chocolate, finely chopped

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.

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