December 2008
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Recipes: Butter Cookies
Page 2: Chocolate Cookie Recipes
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Chocolate Tangerine Cutouts
Chocolate and orange are a great combination. Here, a burst of refreshing tangerine set against rich cocoa makes this stunning cutout cookie a winner. We used a star shape here, but you can use this buttery dough with your favorite cookie cutters.
Yields 4 dozen cookies.
Ingredients
Cookies
- 1-1/4 cups (2-1/2 sticks) butter,
softened and divided
- 1/2 cup Dutch-processed cocoa
powder
(click on the link to read the difference)
- 1 teaspoon tangerine essential
oil
- 1 cup sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon tangerine zest
- 2-1/2 cups all-purpose flour
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Frosting
- 1-3/4 cups powdered sugar
- 1 teaspoon egg white powder
- 2 tablespoons fresh tangerine juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon tangerine zest
- 1/4 teaspoon tangerine essential oil food coloring and decorative sugars (optional)
Preparation
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Preheat oven to 375°F.
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For cookies, melt 1/4 cup butter in a microwave-safe bowl. Heat in 30-second intervals until melted. Add cocoa powder and tangerine oil; mix until smooth and cool.
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Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy. Add cocoa mixture; mix well. Add egg yolks, vanilla and zest until combined. Gradually add flour, scraping down sides of bowl, as necessary, until combined.
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Divide dough in two and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
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On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes. Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown. Remove to a cooling rack; cool completely.
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For frosting, beat on low speed in bowl of electric mixer: powdered sugar, egg white powder, juices, zest and tangerine oil until moistened. Beat 2 to 3 minutes more on high speed. Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
- Frost cookies and decorate with sugars, as desired. When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
Molten Lava Cookies
Inspired by popular molten center cakes like the chocolate lava cake, these pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.
Yields 2 dozen cookies.
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup dark or semisweet
chocolate (at least 60% cacao),
roughly chopped
- Powdered sugar for garnish
(optional)
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Preparation
- Preheat oven to 350°F.
- Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
- Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
- Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
- Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
- To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.
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Recipes copyright © Wisconsin Milk Marketing Board. All other materials
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