Butter Cookies With Chocolate Food

CHOCOLATE BUTTER COOKIES

Steps:

• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
• Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
• Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
• Heat oven to 375°F.
• Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

CHOCOLATE BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies

DOUBLE-CHOCOLATE BUTTER COOKIES

Steps:

• Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
• Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
• Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
• Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

BUTTER COOKIES II

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

BIG & BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

EASY BUTTER COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Mix together all ingredients until well-blended.
• Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
• Bake 13 to 15 minutes until light brown. Let cool on wire rack.

CHOCOLATE-TIPPED BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.

THE BEST CHOCOLATE BUTTER COOKIES

Steps:

• Melt 4 tablespoons of the butter in medium saucepan over medium heat. Add cocoa and expresso powders; stir until mixture forms a smooth paste. Set aside to cool, about 15 minutes.
• In bowl of a stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding net and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto work surface; divide into 3 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.
• Adjust oven rack to middle position and preheat oven to 375 degrees.
• Roll 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16-inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutter(s) Use a thin metal spatula to transfer the cookie shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill to use again.
• Bake about 10-12 minutes. The cookies will offer slight resistance to the touch when done. If they yield too easily, they are underdone. If they begin to darken on edges they have overbaked. Rotate the baking sheet halfway through baking time. Cool for 5 minutes, then, using the spatula, transfer them to wire rack and cool completely,.
• VARIATIONS:.
• Instead of forming dough into disks, you may form it into logs about 2 inches in diameter and 12 inches long. Wrap with plastic wrap to make a nice cylinder. Chill until very firm; then simply slice dough into 1/4-inch slices as you would refrigerator cookies. Continue as above.
• Cookies may be served plain or dusted with sifted powdered sugar. The logs of dough may be rolled in sanding sugar or chopped nuts just before slicing.
• Make a glaze by melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla land mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze to edge of each cookies. It may be necessary to reheat glaze to keep it spreadable. Allow glazed cookie s to dry at least 20 minutes.
• Mexican Chocoate Butter Cookies: Combine 1/2 cup sliced almonds, 1 teaspoon ground cinnamon, and 1/8 teaspoon cayenne in a medium skillet. Toast until fragrant, about 3 minutes. Allow to cool; then process in a food processor until very fine, about 15 seconds. Follow recipe above for Chocolate Butter Cookies, whisking nut mixture into flour before adding flour to dough in step 2. Proceed with recipe. Roll dough into log and roll the log in 1/2 cup sanding sugar.
• Glazed Chocolate-Mint Cookies: Follow recipe above for Chocolate Butter Cookies, replacing the vanilla extract with 2 teaspoons mint extract. It is nice to melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

CHOCOLATE BUTTER COOKIES

Steps:

• Heat oven to 375 degrees.
• Combine sugar, butter, egg, and extract.
• Beat at medium speed until fluffy.
• Gradually add flour and cocoa until well mixed.
• Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
• Bake for 7-9 minutes.
• Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.

BUTTER COOKIES WITH CHOCOLATE

Steps:

• Combine butter and sugar in large bowl. Using electric mixer, beat until light and fluffy. Mix in water and both extracts. Beat in flour and salt until well blended. Stir in chopped chocolate.
• Divide dough in half. Form each half into 1 1/2-inch-diameter log. Wrap each log in waxed paper; chill about 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. Place slices on large baking sheets, spacing about 2 inches apart. Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be made 3 days ahead. Store in airtight containers at room temperature.)

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream the cream cheese and butter until smooth.
• Beat in egg. Then add in the vanilla.
• Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
• Cover and refrigerate 2 hours until firm enough to roll into balls.
• Roll the chilled dough into tablespoon sized balls.
• Roll in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes.
• (The cookies will remain soft and look somewhat under-baked.).
• Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
• Cool completely. Sprinkle with more confectioners sugar if desired.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!

BUTTER COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
• Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
• Bake for 12 to 15 minutes until brown on the edges.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
• Mix flour, baking soda, and salt in a large bowl and set aside.
• Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
• Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Preheat oven to 350.
• It is not necessary to grease the cookie sheets.
• Cream together the butter or margarine with the 2 cups of powdered sugar.
• Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
• Stir in the chocolate chips.
• Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer), place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
• Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
• Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
• Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
• Makes about 64 cookies; recipe halves easily.