Cocoa Cookies With Cocoa Glaze Food

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

HOT COCOA COOKIES

Steps:

• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Sandwich the cookies with the marshmallow cream.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
• Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
• Mix confectioners' sugar and milk together in a small bowl.
• Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
• Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

FROSTED COCOA COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 13-16 minutes or until set. Remove to wire racks to cool., For frosting, in a small bowl, combine the butter, confectioners' sugar, cocoa and extract. Add enough milk to achieve desired consistency. Drizzle over cookies.

FLOURLESS COCOA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a medium bowl, lightly whisk the eggs.
• Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
• Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

COCOA COOKIES WITH COCOA GLAZE

Steps:

• Preheat oven to 375°F.
• Sift dry ingredients together and set aside.
• Cream butter and sugar together.
• Add enough boiling water to cocoa to make a paste.
• Beat into butter mixture.
• Stir in milk, cinnamon and vanilla.
• Add flour mixture and stir to make a stiff dough.
• Roll out and cut out cookies.
• Place 2" apart on greased cookie sheet.
• Bake at 375° until lightly browned, about 10-15 minutes.
• Cool completely.
• For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
• Add enough boiling water to cocoa to make a paste.
• Stir cocoa mixture into butter mixture.
• Add vanilla, then powdered sugar.
• If glaze is too thick, add a little more milk.
• Frost cookies when cool.