Easiest Chocolate Blossom Cookies Food

EASY HOLIDAY BLOSSOM COOKIES (SMALL-BATCH QUANTITY)

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, softened butter and water until soft dough forms.
• Shape dough into 12 (about 1-inch) balls; roll in colored sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 12 minutes or until edges are light golden brown. Immediately press 1 chocolate in center of each cookie. Remove cookies to cooling racks. Cool completely, about 20 minutes.

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

EASY CHOCOLATE COOKIES!!

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease 2 baking sheets with butter (or spray).
• Put the confectioners' sugar into a medium bowl and set aside.
• In another medium bowl, stir together the flour, cocoa, baking powder, and salt.
• In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and vanilla extract for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl!
• Add one egg to the bowl and beat until blended. Then, add the second egg.
• Add the flour mixture. Mix on low speed until blended.
• Using a tablespoon, scoop up a rounded spoonful of dough.
• Roll the dough into a ball using your hands.
• Roll the ball in the confectioners' sugar until covered.
• Place the balls on the prepared baking sheet.
• Space each ball of dough about 2 inches apart.
• Bake cookies for 10 to 12 minutes, until crackled and puffed.
• Enjoy! (:.

CHOCOLATE BLOSSOMS

Steps:

• In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.

CHOCOLATE BLOSSOM COOKIES

Steps:

• Preheat oven to 350°.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet.
• Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
• Immediately after removing from the oven, gently push a kiss into the center of each cookie.Allow the cookies to cool completely on the pan.

EASIEST STAY SOFT CHOCOLATE CHIP COOKIES THAT SHIP WELL

Steps:

• Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
• Stir in remaining ingredients.
• Drop by teaspoon full onto ungreased cookie sheet.
• Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
• They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.