Best Ever Chocolate Cutout Cookies Food

CHOCOLATE CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST CHOCOLATE CUT OUT COOKIE

Steps:

• PREHEAT oven to 375 degrees F.
• SIFT or WHISK together flour, cocoa powders, baking powder, and salt. Set aside.
• CREAM together cubed butter, vegetable shortening, and sugar 2-3 minutes until light in color.
• STIR together eggs, vanilla, and espresso powder in a small bowl. ADD to the butter and sugar mixture until incorporated.
• ADD flour mixture 1/2 cup at a time on low to medium speed.
• CONTINUE mixing until dry ingredients are added, and the dough begins to pull away from the side of the mixing bowl (an extra 30 seconds to 1 minute). The texture should be the consistency of Play-Doh. Add 1-3 more Tablespoons of flour if needed.
• ROLL out cookie dough to about 1/4 inch thickness on a floured or cocoa surface and cut into desired shapes.
• BAKE at 375 degrees F for 7-9 minutes. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

CHOCOLATE CUT OUT COOKIES

Steps:

• Cream butter and sugar, then add egg.
• Blend until creamy.
• Add remaining ingredients.
• Form dough into 2 flattened rounds.
• Wrap and chill for about 1 hour.
• Roll out on a floured surface to 1/8" thickness.
• Cut with cookie cutters as desired.
• Bake on ungreased baking sheets at 350º for 8-10 minutes.
• Let cool; frost and decorate as desired.

CUT-OUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

RICH CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
• With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
• Beat in whole egg, yolk, and vanilla.
• Reduce speed to low, and add flour mixture in three additions.
• Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
• Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
• Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
• Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
• Remove top parchment sheet, use cookie cutters to cut out shapes.
• Remove excess dough and space cookies evenly. Re-freeze until firm.
• Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.

BEST-EVER CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir together butter, sugars and eggs. In small bowl, stir together flour, cocoa, baking soda and salt; stir into butter mixture. Stir in cereal, oats and baking chips.
• Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.
• Bake 9 minutes. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in tightly covered container.