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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - It’s no surprise, chocolate cookies are usually the first to disappear from the holiday cookie tray. From a dense chocolate cookie to a creamy chocolate filling or a delicate chocolate drizzle -- adding chocolate nearly always guarantees a richly satisfying and delicious cookie, worthy of every bite.
However, chocolate on its own can't deliver that unforgettable cookie without quality ingredients such as complimentary spices, pure vanilla extract and real butter. Never use spreads or margarine to replace butter in a recipe; spreads contain more water than butter and will not deliver the same results.
These festive recipes from America’s Dairy Farmers offer all types of chocolate, from bittersweet to semisweet to white chocolate. Look for a good-quality chocolate with a higher percentage of cocoa -- it will deliver the best flavor and melt better.
Bittersweet chocolate stars in the Double Chocolate Cherry Thumbprints, complemented by a subtle cinnamon flavor. The Peppermint Twists combine chocolate and crushed candy canes in a classic butter cookie, with a generous chocolate coating. Eggnog adds a rich flavor to the white chocolate fudge, while cherries and almonds round out the semisweet chocolate version.
Visit www.ButterIsBest.com for more baking tips and holiday cookie and candy recipes made with real butter.
Double Chocolate Cherry Thumbprints
Makes 6 dozen cookies
Ingredients:
1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1/4 tsp. almond extract
4 oz. bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 tsp. cinnamon
10 oz. maraschino cherries, cut in half
3 oz. white chocolate
Directions:
In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well.
Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 min.
Preheat oven to 350 F. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression. Bake for 15 to 17 min. Cool completely.
Place white chocolate into a microwave-safe bowl and microwave for 30 sec.; stir and continue to microwave in 10-sec. increments until chocolate is smooth. Drizzle white chocolate across each cookie. Chill 5 min. to set white chocolate.
Store in an airtight container at room temperature for up to one week.
Peppermint Twists
Makes 5 dozen cookies
Ingredients:
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. peppermint extract
Red or green food coloring
1/2 cup mini candy canes, crushed (about 20), divided
4 cups all-purpose flour, divided
2 tsp. baking powder, divided
2 oz. bittersweet chocolate, melted and cooled (see directions)
1 egg white, beaten
2 oz. bittersweet chocolate (optional)
Directions:
In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp. baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 min.
Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp. baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 min.
Remove dough rectangles from refrigerator and roll each into larger (9x16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 min. Preheat oven to 350 F. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min. Cool completely.
Break up chocolate and melt in a shallow, microwave-safe bowl for 30 sec. Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
Store at room temperature in an airtight container for up to one week.
Chocolate Cherry Fudge
Makes 3 dozen
Ingredients
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 oz. semisweet chocolate, coarsely chopped
1 jar (7 oz.) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 tsp. almond extract
Directions
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage) on a candy thermometer.
Remove from heat; add chocolate and marshmallow creme; stir until smooth. Add, almonds, cherries, and extract; mix until well blended. Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.
Eggnog Fudge
Makes 3 dozen
Ingredients
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract
Directions
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F (soft ball stage) on a candy thermometer.
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.
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