Hot Cocoa Cookies: 12 Days of Cookies

Day 6: Hot Cocoa Cookies!
The recipe for today is Hot Cocoa Cookies!  I found this brilliant recipe on the Pip & Ebby Blog this morning so I had to share.  How yummy would these be on a snowy evening?  Make up a batch, pour a mug of hot cocoa and enjoy!



Ingredients:
1 stick (4 oz.) unsalted butter

7 bars (3.5 oz. each) semisweet chocolate –
(Chocolate Note: 12 oz. chopped, 7.5 oz. cut into 1-inch squares & the rest for garnish)

1 ½ cups flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon salt

1 ¼ cups light brown sugar

3 eggs, at room temperature

1 ½ teaspoons pure vanilla extract

30 marshmallows

Directions:

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together:

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

Beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows, and chocolate.  Bake each batch on a clean sheet of parchment.

Almond Snowballs: 12 Days of Cookies

Day 5: Almond Snowballs
I found this recipe on Southern Living.  You should always have a little snow at Christmas time.

Ingredients:

1/2 cup slivered almonds

1 cup butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

2 1/2 cups all-purpose flour

1/4 teaspoon salt

Parchment paper

1/2 cup powdered sugar

Directions:

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

Cinnamon Sugar Pinwheels: 12 Days of Cookies

Day 4: Cinnamon Sugar Pinwheels

This recipe looks super yummy with coffee or cocoa.  I think you could use a pre-made sugar cookie dough for this recipe, but I posted the Sugar Cookie Recipe Real Simple recommends just before this one.  I would probably do a test batch before using the pre-made store bought version for an event.  They can sometimes spread too thin when baking.  What I have done before that works well, is mixed up the sugar cookie dough a day or two ahead of time place it all in a gallon size zip lock bag then store in the fridge.  Enjoy.

Ingredients:
Recipe for Basic Sugar Cookie Dough
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Mix up a batch of Basic Sugar Cookie Dough, but don't bake.  Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece into an 8-by-12-inch rectangle.

Sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon.

Starting from a long side, roll each rectangle into a log. Refrigerate until firm. Slice ¼ inch thick.

Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Basic Sugar Cookie Dough

Basic Sugar Cookie Dough Recipe from Real Simple

Ingredients

• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  kosher salt
• 1  cup  unsalted butter (2 sticks), at room temperature
• 3/4  cup  sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract

Directions

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days. 
4.  Bake the cookies at 350º F on parchment-lined baking sheets, spacing the cookies at least 1½ inches apart. Cool slightly on baking sheets, then transfer to wire racks to cool completely. The total times in the recipes include the making of the dough. Do not substitute slice-and-bake dough from the supermarket; the cookies will not hold their shape when baked. 
5. Alternately, make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
6. Store cookies in an airtight container at room temperature for up to 1 week.

Chocolate Wedding Cookies: 12 Days of Cookies

Day 3: Chocolate Wedding Cookies
A friend of mine has a tradition of making Wedding Cookies every Christmas.  In her honor, here is a chocolate-y twist that I found this morning on Southern Living.  It features powdered sugar blended with cocoa dusts; serve these up for any special occasion.




Ingredients:
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans

Directions:

Sift together powdered sugar and 2 tablespoons cocoa. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.

Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.

Chocolate Turtle Cookies: 12 Days of Cookies

Day 2: Chocolate Turtle Cookies
I found this lovely cookie recipe this morning on the Pixelated Crumb Blog.  They look so delicious.  I hope you give them a try.  I definitely will be.  Be sure to stop by their blog for more yummy recipes!  Enjoy!

Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions:

1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

Chocolate Peanut Butter Surprise Cookies: 12 Days of Cookies

Day 1: Chocolate Peanut Butter Surprise Cookies
The 12 Days of Cookies are back with new recipes this year.  I thought we'd start off with a cookie that features 2 of my favorite ingredients: chocolate & peanut butter.  I found this recipe on the Big Flavors from a Tiny Kitchen Blog.  Be sure to stop by her blog for more yummy recipes!  Enjoy!

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

Directions:
1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.