Holiday Chocolate Butter Cookies Food

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.

CHOCOLATE BUTTER COOKIES RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute.
• In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.
• Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
• Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
• Cover tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours.
• When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
• Slice the dough logs into ½-inch thick rounds and place onto prepared baking sheets, 3 inches apart.
• Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.
• Bake for 10 minutes, or until cookies are just set around the edges.
• Transfer cookies to a wire rack to completely cool.

HOLIDAY CHOCOLATE BUTTER COOKIES

Steps:

• Heat oven to 375*.
• In a large bowl, combine all ingredients except flour and cocoa.
• Beat at medium speed until light and fluffy (2-3 min.).
• Gradually add flour and cocoa until well mixed.
• (2-3 min).
• Shape rounded teaspoonfuls as desired.
• You can make them into 1 inch balls, 2-3 inch logs, balls flattened, balls with indentations etc.
• You can make them in a cookie press too.
• Place 1" apart on cookie sheets.
• Bake 7-9 minutes or until set.
• Cool.
• Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.

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.

HOLIDAY BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a pan over low heat.
• In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
• Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
• Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
• Bake for 12 to 15 minutes.
• Cool cookies on wire rack. Decorate as desired.