Chocolate Tangerine Cutout Cookies Recipes

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE TANGERINE CUTOUT COOKIES

Steps:

• Preheat oven to 375°F
• Melt 1/4 cup butter in a microwave-safe bowl.
• Heat in 30-second intervals until melted.
• Add cocoa powder and tangerine oil; mix until smooth and cool.
• Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
• Add cocoa mixture; mix well.
• Add egg yolks, vanilla and zest until combined.
• Gradually add flour, scraping down sides of bowl, as necessary, until combined.
• Divide dough in two and place each piece on large sheet of plastic wrap.
• Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
• Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
• Remove to a cooling rack; cool completely.
• Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
• Beat 2 to 3 minutes more on high speed.
• Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
• Frost cookies and decorate with sugars, as desired.
• When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.

MRS. FIELD'S COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine softened butter and both sugars in a mixing bowl. Whip together until light and fluffy. Add the eggs and vanilla. Mix until well combined.
• In another bowl, combine the flour, salt, baking powder, and baking soda. Put oatmeal into a food processor to break down into a powder. Add the "oatmeal flour" to the rest of the dry ingredients.
• Slowly add the flour mixture (half at a time) into the sugar mixture. Blend with an electric mixer until well combined. Put the milk chocolate chips into the food processor and chop into small pieces. Using the electric mixer, add them to the dough. Now stir in the semi-sweet chocolate chips with a spoon.
• Drop golf ball sized balls of dough onto an ungreased cookie sheet. Bake for 10-12 minutes. Allow to cool on a wire rack for an additional 10 minutes. Enjoy!

RICH CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
• With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
• Beat in whole egg, yolk, and vanilla.
• Reduce speed to low, and add flour mixture in three additions.
• Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
• Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
• Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
• Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
• Remove top parchment sheet, use cookie cutters to cut out shapes.
• Remove excess dough and space cookies evenly. Re-freeze until firm.
• Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.

CHOCOLATE CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.