Tuesday, May 4, 2010
Cookie Recipe #122 - Chocolate Gingerbread Cookies
This combination of molasses, spices and chocolate brings a pleasing sweetness to your mouth leaving you desiring more. The cookies are soft but could be crisper if you allow them to bake a couple more minutes.
Ingredients: 2 1/4 cups all-purpose flour, 3/4 cup cocoa, 1 teaspoon baking soda, 1 teaspoon ginger, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon salt, 1/2 cup butter, softened, 1 cup granulated sugar, 1 egg, 1/2 cup molasses, 1 cup chocolate chips, 1 tablespoon shortening.
Instructions: In small bowl, combine flour, cocoa, baking soda, ginger, baking powder, cinnamon, cloves and salt; set aside.
In large mixing bowl, beat butter and granulated sugar until creamy. Blend in egg and molasses. Gradually beat in flour mixture. Cover with plastic and refrigerate at least 2 hours or until firm (or overnight).
Preheat oven to 350 degrees; line baking sheets with parchment paper; set aside. On floured surface, roll out dough with floured rolling pin to 1/8-inch thickness. Cut out with various cookie cutters and transfer to prepared baking sheets, about 1 1/2 inches apart.
Bake 8-10 minutes until set. Let stand 2 minutes before transferring to cooling racks.
When cookies are cool, melt chocolate chips and shortening in microwave for 1-2 minutes, stirring until smooth. Pour into decorating bag with tip or into a resealable bag with one corner snipped off. Pipe chocolate over each cookie in desired design.
Alternate: prepare a glaze as follows and spread over each cookie: in small bowl combine 1 cup confectioners' sugar and 2-3 tablespoons milk; stir until smooth.
Makes 2-2 1/2 dozen cookies.
"Treasury of Holiday Cookies" Publications International, LTD., Lincolnwood, IL, 1994.