Who doesn't like chocolate? You'll be hard-pressed to find a child that says no to chocolate. Christmas cookies often don't include chocolate, but we really think more of them should! All of these Christmas cookie recipes contain chocolate in some way.
Give your kids a say in what recipes you make! After all, they often end up helping with the baking process. It makes sense that they should get a say. They'll appreciate you considering their opinions. By being able to have a say, they'll be more excited about actually baking.
If you don't find a recipe here that you like, no worries! We have tons of recipes for you to consider on our site. You're sure to find one that you like sooner or later. Have a Merry Christmas and a safe holiday season!
Christmas Cookies
Chocolate Christmas Cookies
Chocolate Chip Blondies
Ingredients:
2 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup walnuts, chopped
Directions:
1. Preheat oven to 350F. Grease a 9×13″ baking pan and set aside.
2. In the microwave, melt the butter. In a medium bowl, combine flour, baking powder and salt; set aside.
3. In a large bowl using an electric mixer, beat butter and brown sugar. Slowly beat in the eggs, mixing until batter is smooth.
4. On low speed, gradually mix in the flour mixture. Batter will be very stiff. Stir in the chocolate chips and nuts.
5. Spread the batter in the baking pan, smoothing it into the corners.
6. Bake 25 minutes or until the blondies begin pulling away from the sides of the pan. Let cool to room temperature in the pan on a wire rack, then cut into bars.
Chocolate Chip Brickle Bars
Ingredients:
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts
Directions:
1. Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.
2. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly.
3. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.
Chocolate Chip Cookies
Ingredients:
1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Directions:
1. Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon.
2. Stir in remaining cake mix, the nuts and chocolate chips.
3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.
Chocolate Chip Spritz
Ingredients:
2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup coarsely grated semi-sweet chocolate
2 1/4 cups all-purpose flour
Directions:
1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
2. Add flour and coarsly grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.
3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.
4. Bake for 6 to 8 minutes or until edges are lightly browned.
Chocolate Chip Cookies Deluxe
Ingredients:
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
Directions:
1. Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs.
2. Stir in flour, baking soda and salt. Stir in walnuts and chocolate.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
4. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
Chocolate Chip Bars
Ingredients:
2 cup flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup softened butter
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
6 ounces chocolate chips
Directions:
1. Preheat oven to 375 degrees. In a mixing bowl add flour, wheat germ, baking soda and salt and mix well.
2. In another bowl blend together butter and sugars until light and fluffy.
3. Add eggs and vanilla, mixing well.
4. Gradually add the flour mixture. Mix well. Stir in the chocolate chips.
5. Spread into 15×10 inch jelly roll pan. Bake 20-25 minutes, until golden brown. Cool on wire rack. Cut into bars.
Chocolate Chip Sandwich Cookies
Ingredients:
1 1/4 cups packed brown sugar
1/2 cup butter or margarine — softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Directions:
1. Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking soda and salt. Stir in chocolate chips.
3. Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread).
4. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
5. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
Chocolate Chip-Pecan Bars
Ingredients:
1 package French vanilla
cake mix
1/2 cup butter or margarine — softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)
Directions:
1. Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
2. Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown.
3. Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
4. Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
Chocolate Cookies
Ingredients:
1 package devil's food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar
Directions:
1. Heat oven to 350º. Mix cake mix (dry), oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Chocolate Drop Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate — melted and cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Directions:
1. Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking soda and salt. Stir in nuts.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center.
4. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
Chocolate Linzer Hearts
Ingredients:
1 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts — toasted, skinned and ground
1/2 ounce semisweet baking chocolate — finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate — melted
Directions:
1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth.
2. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
3. Heat oven to 375º. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
4. Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired. Place on ungreased cookie sheet.
5. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
6. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie.
7. Drizzle with melted chocolate. Let stand until chocolate is firm.
Chocolate Mini-Chippers
Ingredients:
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1 teaspoon vanilla
1 egg white or 2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Directions:
1. Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flours, baking soda and salt. Stir in chocolate chips.
3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Chocolate Shortbread
Ingredients:
2 cups powdered sugar
1 1/2 cups butter or margarine — softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate — melted and cooled
1/2 teaspoon shortening
Creamy Frosting — (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine — softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
Directions:
1. Heat oven to 325º. Beat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.
2. Roll half of dough at a time 1/2 inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.
3. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.
4. Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
5. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.
Chocolate-Almond Tea Cakes
Ingredients:
3/4 cup butter or margarine — softened
1/3 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup hot cocoa mix (dry)
1/2 cup chopped slivered almonds — toasted
Powdered sugar
Directions:
1. Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in medium bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, cocoa mix and almonds. (If dough is soft, cover and refrigerate until firm enough to shape.)
3. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set.
4. Dip tops into powdered sugar while warm. Cool completely on wire rack. Dip tops into powdered sugar again.
Chocolate-Bourbon Balls
Ingredients:
1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar
Directions:
1. Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.
2. Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.
Chocolate-Cherry Sand Tarts
Ingredients:
3/4 cup sugar
3/4 cup butter or margarine — softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle — (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening
Directions:
1. Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.
3. Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely.
4. Drizzle with Chocolate Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.
Chocolate-Covered Peanut-Chocolate Chip Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Directions:
1. Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 10 to 12 minutes or until edges are golden brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Chocolate-Glazed Graham Crackers
Ingredients:
1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening
Directions:
1. Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking powder and salt.
3. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart on ungreased cookie sheet.
4. Bake 7 to 9 minutes or until edges are firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
5. Melt chocolate chips and 1 tablespoon shortening over low heat, stirring occasionally, until smooth. Drizzle over cookies.
Chocolate-Mint Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate — melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting — (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if desired
PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine — softened
3 tablespoons milk
1/2 teaspoon peppermint extract
Directions:
1. Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar.
3. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.
4. Spread Peppermint Frosting over each cookie to within 1/4 inch of edge.
5. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.
Chocolate-Oatmeal Chewies
Ingredients:
1 1/2 cups sugar
1 cup butter or margarine — softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
Directions:
1. Heat oven to 350º. Beat sugar, butter, milk and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Chocolate-Orange-Chocolate Chip Cookies
Ingredients:
1 cup sugar
2/3 cup butter or margarine — softened
1 tablespoon grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped pecans
1 (6 ounce) package semisweet chocolate morsels (1 cup)
1/3 cup sugar
1 teaspoon grated orange peel
Directions:
1. Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate morsels.
3. Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture.
4. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass.
5. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack.
Chocolate-Peanut Butter No-Bakes
Ingredients:
1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts
Directions:
1. Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
2. Stir in oats and peanuts until well coated.
3. Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.
Chocolate-Peanut Windmills
Ingredients:
1 cup sugar
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate — melted and cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts
Directions:
1. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate.
2. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
3. Heat oven to 400º. Divide dough in half. Roll each half into rectangle, 12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each rectangle with half of the peanuts; gently press into dough. Cut dough into 3-inch squares. Place about 2 inches apart on ungreased cookie
sheet.
4. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel.
5. Bake about 6 minutes or until set. Remove from cookie sheet to wire rack.
6. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel.
Chocolate-Pecan Squares
Ingredients:
1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine — softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Directions:
1. Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat on medium speed 1 to 2 minutes or until crumbly.
2. Press evenly in bottom of ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.
3. Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
4. Stir in pecans and vanilla. Pour over layer in pan.
5. Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with chocolate chips. Bake 2 minutes longer to soften chocolate (do not spread).
6. Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows by 6 rows. Store covered in the refrigerator.
Chocolate-Peppermint Refrigerator Cookies
Ingredients:
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy
Directions:
1. Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.
2. Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.
3. Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Chocolate-Raspberry Cheesecake Bars
Ingredients:
1 package chocolate fudge cake mix
1/2 cup butter or margarine — softened
2 (8 ounce) packages cream cheese — softened
1 (6 ounce) container red raspberry yogurt (2/3 cup)
1 tub Rich & Creamy chocolate ready-to-spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping
Directions:
1. Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13 × 9 × 2 inches.
2. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup.
3. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
4. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
5. Bake about 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a dollop of pie filling. Store leftovers covered in refrigerator.
Chocolaty Meringue Stars
Ingredients:
3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons plus 1 teaspoon baking cocoa
1/3 cup (about) ground walnuts
Directions:
1. Heat oven to 275º. Cover cookie sheet with aluminum foil or baking parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy.
2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
3. Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
4. Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.
Chocolate Coconut Bars
Ingredients:
4 cups crushed graham crackers
1 cup butter, softened
1/2 cup powdered sugar
2 cups shredded coconut
1 (13-ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup slivered almonds
12 oz. chocolate chips
Directions:
1. Preheat oven to 350F. Mix graham crackers, butter, and powdered sugar.
2. Pat into the bottom of a 9″x13″ pan. Bake 10 minutes.
3. Mix coconut, milk, vanilla, and almonds. Pour over crust and bake 10 minutes at 350 F.
4. In a double boiler over low heat melt chocolate chips and spread on top of bars. Cool. Cut into squares.
Choco-Mint Snaps
Ingredients:
4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling
Directions:
1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
2. Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside.
3. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
4. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well.
5. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
6. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.
Chocolate Cherry Biscotti
Ingredients:
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries
Directions:
1. Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat.
2. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well.
3. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries.
4. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2″ wide by 15″ long. Place a log on each baking sheet.
5. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time.
6. Cool logs and baking sheets on wire racks, then transfer them to a cutting board.
7. Cut each log into diagonal 1/3″ to 1/2″ thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.
Chocolate Cherry Kris Kringles
Ingredients:
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips , plus 1 cup chocolate chips
Directions:
1. Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well.
2. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough.
3. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool.
4. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.
Chocolate Chews
Ingredients:
1/2 cup shortening
1 2/3 cup sugar
2 eggs
2 teaspoons vanilla
1/3 cup milk
2 ounces unsweetened chocolate, melted
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup powdered sugar
Directions:
1. Cream together shortening and sugar. Add eggs, vanilla, and milk. Stir in melted chocolate.
2. Stir together flour, baking powder and salt. Gradually stir into creamed mixture. Stir in nuts.
3. Chill 2-3 hours.
4. Preheat oven to 350 F. Form into 1″ balls. Roll in powdered sugar.
5. Place on greased cookie sheet 2-3″ apart. Bake 15 minutes. Remove to wire rack to cool.
Chocolate Chip Bar Cookies
Ingredients:
2 cups flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
6 ounces chocolate chips (1 cup)
Directions:
1. Preheat oven to 375 degrees.
2. Combine flour, wheat germ, baking soda and salt. Mix well.
3. Beat butter and sugars together until light and fluffy.
4. Add the eggs and vanilla. Mix until well blended.
5. Gradually add the flour mixture. Mix well.
6. Stir in the chocolate chips.
7. Spread into a 15×10 inch jellyroll pan.
8. Bake 20-25 minutes until golden brown.
Chocolate Chunk Snowballs
Ingredients:
2 cups butter, softened
1 cup powdered sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
6 (1-ounce) squares bittersweet chocolate, chopped
1 cup pecans, toasted and coarsely chopped
additional powdered sugar
Directions:
1. Preheat oven to 350 F. Beat butter and powdered sugar until light and fluffy.
2. Stir in flour and cornstarch, then chocolate and pecans.
3. Roll dough into 1-inch balls and place on ungreased baking sheets.
4. Bake 20 minutes or until lightly browned; cool on wire racks. Dust lightly with powdered sugar.
Chocolate Drizzlers
Ingredients:
2 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
4 ounces semi-sweet chocolate, melted and cooled
3 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
3 ounces white chocolate, finely chopped
Directions:
1. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer.
2. Beat in egg, 4 ounces of melted chocolate, and vanilla. Gradually beat in flour mixture until blended. Divide dough in half. Shape each half into a roll 2″ in diameter. Wrap rolls in waxed paper and freeze for 4 hours or until very firm.
3. Preheat oven to 350F. Line two baking sheets with foil and coat them with cooking spray.
4. Cut dough into 1/4″ slices. Arrange 1″ apart on prepared baking sheets.
5. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute then transfer to wire racks to cool completely. Repeat process until all cookies are baked.
6. To decorate the cookies, place the chopped milk chocolate in one small zip-lock baggie and the white chocolate in another. Microwave on high 1 minute or until chocolate is melted. Knead until smooth.
7. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour.
Chocolate Drop Cookies
Ingredients:
1/2 cup shortening
1 3/4 cup flour
1 cup sugar
1/2 teaspoon baking soda
1 egg
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla
1 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 300° F.
2. Lightly grease a cookie sheet or line it with parchment paper.
3. Mix the dry ingredients together. Cream sugar and shortening together, beat in eggs, buttermilk and vanilla. Mix in nuts, if desired.
4. Place rounded tablespoonfuls of dough onto prepared baking sheets.
5. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes. Move to a wire rack then cool completely.
Chocolate Florentines
Ingredients:
2/3 cup butter
2 cup quick-cooking rolled oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (11.5 ounce) package of milk chocolate morsels
Directions:
1. Preheat oven to 375°F. Melt butter in a medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
2. Drop by teaspoonfuls, about 3″ apart, onto foil-lined cookie sheets. Spread into thin circles with a rubber spatula. Bake 5-7 minutes. Allow to cool on cookie sheets. Peel foil away from cookies.
3. In the top of a double boiler over hot (not boiling) water, melt chocolate morsels; stir until smooth. Spread chocolate on flat side of half of the cookies. Top with remaining cookies while chocolate is still warm. Allow chocolate to cool and harden before serving. Makes 3-4 dozen sandwiched cookies.
Chocolate Ginger Shortbread
Ingredients:
2 ounces bittersweet chocolates, chopped
1 cup butter, softened
1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine sugar)
1 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
1 cup chopped crystallized ginger
Directions:
1. Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.
2. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger.
3. Divide into 4 equal parts and chill 2 hours or until firm. Turn onto lightly floured work surface and roll out to 1/4″ thickness. Cut with cookie cutters and place cookies on baking sheets lined with parchment paper.
4. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature.
Chocolate Kiss Surprises
Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses
powdered sugar
Directions:
1. Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour.
2. Preheat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks.
3. When completely cool, dust with powdered sugar. Store in airtight container.
Chocolate Lemon Shortbread
Ingredients:
1-1/2 cups butter
1/4 cup granulated sugar
1/4 cup confectioner's sugar (icing sugar or powdered sugar)
1 large egg
zest of 1 lemon
2 tablespoons fresh lemon juice
2-1/4 cups all-purpose flour
6 ounces bittersweet chocolate
Directions:
1. Beat butter with sugars and egg until light and fluffy. Beat in lemon zest and juice.
2. Gently stir in flour until combined. Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours.
3. Lightly grease baking sheets or line them with parchment paper. Pre-heat oven to 350 F.
4. On a lightly floured board, roll out dough to 1/4-inch thickness. Cut into 2-1/2″ x 1″ rectangles.
5. Bake 10 to 12 minutes or until edges just start to turn golden. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
6. Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling) water.
7. Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies by scraping it along the rim of a bowl.
8. Place cookies on waxed paper to cool until chocolate sets.
Chocolate Macaroons
Ingredients:
Macaroons:
1 cup almonds
3 1/2 ounces bittersweet chocolate
1 teaspoon vanilla extract
2 large egg whites
3/4 cup sugar
1 tablespoon unsalted butter
Filling:
1 3/4 ounces bittersweet chocolate
9 tablespoons crème fraiche or heavy cream
Directions:
1. Preheat the oven to 275°F (135°C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on.
2. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3 1/2 ounces chocolate with the vanilla.
3. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended.
4. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaroon.
5. Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macaroons to a rack to cool.
6. Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool.
7. When the macaroons and the filling have cooled, spread a heaping tablespoon of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich. The macaroons may be served immediately, though they are best if they sit for a few hours.
Chocolate Mint Christmas Trees
Ingredients:
1 cup confectioners' sugar
1 cup butter, softened
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Topping
1 (10 ounce) package white vanilla chips
2 tablespoons solid shortening (not butter or margarine)
1/2 cup chopped peppermint candies
Directions:
1. In large mixer bowl, combine confectioners' sugar and butter; beat until light and fluffy. Add flour,
cocoa and vanilla extract; mix well.
2. On lightly floured surface, roll dough to 3/8-inch thickness. Cut with sharp knife into 1 1/4-inch strips.
3. Cut each strip into 1 1/4-inch squares; cut each square diagonally into triangles. Place 1/2 inch apart
on parchment-lined baking sheets.
4. Bake at 350 degrees F for 10 to 13 minutes or until firm to the
touch. Immediately place on wire racks to cool.
5. Cool baking sheets; line with parchment paper or wax paper.
6. In 2-cup glass measure, combine vanilla chips and shortening. Microwave on HIGH for 1 minute; stir. Continue to microwave in 30-second increments, stirring after each time, until mixture is melted and smooth.
7. To make each tree:
Dip long edge of 1 cookie triangle into melted chip mixture; place on prepared baking sheet.
Dip long edge of second triangle into chip mixture; place uncoated corner over coated edge of first triangle.
Dip long edge of third triangle into chip mixture; place uncoated corner over coated edge of second triangle to form tree.
Repeat with remaining cookie triangles. Drizzle remaining coating over completed trees; sprinkle chopped candy over tops.
Let stand until firm.
Chocolate Nuggets
Ingredients:
3/4 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1 large egg
1/4 teaspoon salt
2 ounces (2 squares) semi-sweet chocolate, melted
2-1/2 cups sifted all-purpose flour
jimmies or chopped nuts
Directions:
1. Beat butter and sugar together until fluffy. Add vanilla, milk, egg, salt and chocolate and mix well. Add flour gradually.
2. Chill dough for about 1 hour.
3. Pre-heat oven to 375 F. Using approximately 1 tablespoon of dough, roll into 1-inch balls, then roll in jimmies or chopped nuts.
4. Bake on ungreased baking sheet for 10-12 minutes. Allow to cool on wire racks.
Chocolate Nut Crinkles
Ingredients:
2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 tea spoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar
Directions:
1. In a mixing bowl, stir together flour, baking powder, salt and cocoa powder.
2. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla.
3. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle.
4. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1″ balls. Roll in nuts and then in powdered sugar.
5. Place 2″ apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked.
6. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.
Chocolate Orange Balls
Ingredients:
1 9-ounce box of vanilla wafer cookies
2 1/4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces
Directions:
1. In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the cookies are ground to crumbs and mixture is evenly blended.
2. Add the pecan pieces and pulse process until the nuts are finely chopped.
3. Transfer the mixture to a bowl and form into 1″ balls. Roll balls in 1/4 cup confectioner's sugar to coat. Store in an airtight container in refrigerator for up to 1 month.
Chocolate Peanut Butter Crispy Balls
Ingredients:
1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips
Directions:
1. In a double boiler over low heat, melt chocolate and set aside.
2. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough.
3. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated.
4. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.
Chocolate Peanut Butter Cup Cookies
Ingredients:
For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
For the garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2minutes, stir and repeat until smooth and melted. Cool slightly.
2. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly.
3. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended.
4. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts.
5. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set.
6. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely.
7. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.
Chocolate Peanut Butter Bars
Ingredients:
1 cup creamy peanut butter
6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips
Directions:
1. Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, nd beat until creamy.
2. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13×9 inch baking pan.
3. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft.
4. Spread the rest of the chocolate chips evenly over top. Cool completely.
Chocolate-Apricot Filled Flakies
Ingredients:
For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves
For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar
Directions:
1. Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool.
2. Scald the milk and allow to cool until lukewarm.
3. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs.
4. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts.
5. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8″ thickness.
6. Cut into rounds with 2 1/2″ diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges.
7. Bake 12-15 minutes. Dust with powdered sugar.
Chocolate Raspberry Linzer Cookies
Ingredients:
2 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup butter, softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
3/4 cup raspberry jam
Confectioners' sugar
Directions:
1. In medium bowl, combine flour, baking powder and salt. Set aside.
2. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract.
3. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap and chill until firm.
4. Preheat oven to 350 degrees F.
5. On lightly floured board roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough.
6. Place on ungreased cookie sheet and bake for 8 to 10 minutes. Cool completely.
7. Melt chocolate chips over hot water, stir until smooth. Spread 1 teaspoon chocolate on flat side of cookie, top with 1 teaspoon of raspberry jam.
8. Put cookies together to form a sandwich and sprinkle with confectioners' sugar.
Chocolate Rum Balls
Ingredients:
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum
Directions:
1. Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts.
2. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar.
3. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.
Chocolate Sugar Cookies
Ingredients:
3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar
Directions:
1. Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
2. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt.
3. Refrigerate 30 minutes.
4. Heat oven to 375 F. Shape dough into 1″ balls; roll in additional sugar. Alternately, roll out to 1/4″ thick and cut with cookie cutters.
5. Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set.
6. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.
Chocolate-Dipped Almond Crescents
Ingredients:
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup sifted Dutch-process cocoa powder
1-1/4 cups butter, softened
2/3 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
2 cups very finely chopped almonds
1-1/4 cups semi-sweet chocolate chips, or equivalent amount of chopped bittersweet baking chocolate
1/2 cup confectioners' sugar
Directions:
1. In a medium mixing bowl, combine flour, salt and cocoa and set aside.
2. Beat together butter and sugar until light and fluffy. Beat in vanilla and almonds. Gradually stir in flour mixture, blending well after each addition.
3. Chill dough for 2 hours or until firm enough to handle.
4. Pre-heat oven to 350 F. Form dough into crescents using a tablespoon of dough for each crescent.
5. Bake for 15 to 18 minutes or until set but not brown. Allow to cool on the baking sheet for 3 minutes, then remove to a wire rack to cool completely.
6. Melt chocolate chips in the top of a double boiler over hot (not boiling) water. Dip one half of each crescent into the melted chocolate and allow to cool and set on a sheet of waxed paper.
7. When chocolate is set, cover the chocolate-dipped end of each cookie with a small bit of waxed paper and sprinkle the other end with confectioners' sugar.
Makes about 5 dozen crescents. Store at room temperature in airtight containers in layers separated by sheets of waxed paper. Keeps about 2 weeks. Freezes well.