Chocolate Star Cookies Food

CHOCOLATE STAR COOKIES

Steps:

• Preheat oven to 350°
• In a stand mixer with the paddle attachment or white a hand mixer, cream the butter, peanut butter, white sugar, and brown sugar, until they are fluffy and completely combined.
• Mix in the egg and vanilla extract.
• In a separate bowl sift together the flour, salt, and baking soda.
• Add the flour mixture the the butter mixture a little at a time until it is fully combined. NOTE: do not over mix at this point, or you will have tough cookies!
• Roll the dough into balls a little smaller than the size of a golf ball, it will be 1 heaping tablespoon of dough per cookie. Roll the dough balls in the sugar.Place on a parchment or silpat lined baking sheet.
• Bake for 10 minutes. Remove from the oven and lightly press 1 star in the middle of each cookie. Place back in the oven for an additional 2 1/2 minutes. (NOTE: You may have to bake the cookies in 2 or 3 batches.)
• Cool the cookies on a cooling rack and then serve!

CHOCOLATE STAR COOKIES

Steps:

• Combine flour, sugar and baking powder. Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into star shapes, rerolling scraps as necessary.
• Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

CHOCOLATE STAR COOKIES

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.

LINZER STAR SANDWICH COOKIES

Steps:

• For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
• In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
• Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
• Preheat the oven to 350 degrees F.
• Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
• Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
• Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

STAR CONFETTI COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
• Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
• Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
• Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking.
• Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.

CHOCOLATE MERINGUE STARS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

CHOCOLATE STAR COOKIES!

Steps:

• 1. Preheat oven to 350°F. Combine butter, light brown sugar, milk and vanilla in a bowl. Beat in peanut butter at medium speed with electric mixer until well blended. Beat egg into creamed mixture. In a separate bowl combine flour, salt and baking soda. Mix into creamed mixture until just blended.
• 2. Pinch off pieces of dough and roll into 1 inch balls. Roll ball in sugar then place on ungreased baking sheet.
• 3. Bake for 10-13 minutes until just starting to color. Remove from oven. Quickly press chocolate stars firmly into the top of each cookie (cookie will crack around edges). Remove to wire racks to cool.

WHITE CHOCOLATE STAR SANDWICH COOKIES

Steps:

• In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.