Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Spiced Chocolate Cookies Recipe



These spicy chocolate cookies are delicious and can be rolled into balls, baked and topped with a candy kiss or rolled out for cutout cookies.

Prep: 45 mins | Chill: 1 hr | Bake: 7 mins | Makes: 2 dozen

See picture of blackbird cutout cookies (bottom).

Chocolate_Spice_Cookies

Recipe adapted from Better Homes and Gardens Blackbird Cookies

Ingredients

  • 3/4 cup unsalted butter (1-1/2 sticks), softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 24 unwrapped candy kisses
  • For cutout blackbirds (or any type cookie cutters you feel like using)

    Instructions

    1. In a large bowl cream butter and sugars, scrape side of bowl occasionally. Beat in egg and vanilla.  Set aside.
    2. In a separate bowl whisk together cocoa, cinnamon, cloves, ginger, nutmeg, and salt.   Whisk flour into the cocoa spice mixture.
    3. Gradually beat in the flour mixture into the butter/sugar mixture.
      * For rolled cookies: cover and chill dough for 1 hour
      * For cutout cookies: divide dough in half, form each half into a disk, wrap and chill for 1 hour.
    4. Preheat oven to 350 degrees F.
      * For rolled cookies: roll dough into balls and place on parchment lined cookie sheets.
      * For cutout cookies:  lightly flour a work surface and working with one dough half at a time, roll the dough out to 1/4 inch thickness. Cut out bird-shapes with cookies cutters. Place 1 inch apart on parchment-lined cookie sheets.
    5. Bake for 7 to 9 minutes or until centers are set.
      * For rolled cookies: gently press an unwrapped candy kiss in center of each cookie immediately upon removing cookies from oven. Allow cookies to cool completely.
      * For cutout cookies:  Allow cookies to cool completely. Working with one cookie at a time, brush top lightly with corn syrup then immediately sprinkle with black decorating sugar. Repeat with remaining cookies.  Then with icing writer (I used green and yellow), add a dot for eyes, and a small triangle for beaks.  Repeat with the remaining cookies.  Allow cookies to dry completely.

    Blackbird_Cookies

    NOTE:  Do not use Icing Gel. It remains sticky. The Icing Writer will dry completely.



    Copyright © 2017 ButteryBooks.com All Rights Reserved.

    Looking for Related Information on this Buttery Books Post?

    Try Google Search

    Custom Search


    Author:   Category: sweets  Tags: ,  


    Feel free to add your ideas, comments or book review below.

    Comments:

    Image Uploader

    Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.