Cocolate Tipped Butter Cookies Recipes

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CHOCOLATE BUTTER COOKIES RECIPE



Chocolate Butter Cookies Recipe image

Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies, melting moments cookies and melt in your mouth cookies. This recipe is super easy and the cookies are perfect for Christmas, for birthdays or any other occasion.

Provided by TheCookingFoodie

Categories     Cookie Recipes     Christmas Dessert Recipes     Dessert Recipes     Thanksgiving Dessert Recipes

Yield 30

Number Of Ingredients 7

1 cup (230g) Butter, softened
3/4 cup (90g) Powdered sugar
1 1/3 cups + 1 Tbsp. (175g) All-purpose flour
3 tablespoons (22g) Cocoa powder
1/4 cup (32g) Cornstarch
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Steps:

  • Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies

CHOCOLATE-TIPPED BUTTER COOKIES



Chocolate-Tipped Butter Cookies image

Provided by SWEETNESS by Christy Jordan / Workman Publishing

Time 34m

Number Of Ingredients 8

Nonstick cooking spray (for coating the baking sheets)
1 cup (2 sticks) butter, at room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon vegetable shortening
1 package (6 ounces semisweet chocolate chips)
1/2 cup pecans (finely chopped, or crushed peppermint or other candies)

Steps:

  • Preheat the oven to 350˚F. Lightly coat 2 baking sheets with cooking spray.
  • Cream together the butter and confectioners' sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
  • Shape the dough into 2 1/2-inch by 1/2-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
  • Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.

CHOCOLATE BUTTER COOKIES



Chocolate Butter Cookies image

Shape this chocolate butter cookie dough into a variety of shapes.

Provided by Land O'Lakes

Categories     Shaped     Butter     Butter     Sweet     Baking     Dairy     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 7

3/4 cup sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt

Steps:

  • Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
  • Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
  • Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
  • Heat oven to 375°F.
  • Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CHOCOLATE-TIPPED BUTTER COOKIES



Chocolate-Tipped Butter Cookies image

These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. -Charolette Westfall, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
CHOCOLATE COATING:
1 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.

Nutrition Facts : Calories 97 calories, Fat 7g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

FANCY BUTTER COOKIES



Fancy Butter Cookies image

My husband and I enjoy these fancy cookies so much that we have a hard time not hiding them from guests! -Thara Baker-Alley, Columbia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 6

1 cup plus 3 tablespoons butter, softened, divided
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans or walnuts

Steps:

  • In a large bowl, cream 1 cup butter and confectioners' sugar until light and fluffy. Add flour and vanilla; mix well. Cover and refrigerate for 1 hour. , Shape 1/4 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-1/2-in. pieces; place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. , In a heavy saucepan or microwave, melt chocolate and remaining butter; stir until smooth. Dip one end of each cookie into chocolate, then dip into nuts; place on waxed paper until chocolate is set.

Nutrition Facts : Calories 143 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 74mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-TIPPED BUTTER COOKIES



Chocolate-Tipped Butter Cookies image

9

Categories     Dessert     Cookies     Baked Goods     Chocolate     Almonds     Pecan

Time 45m

Yield 1

Number Of Ingredients 14

butter
powdered sugar
vanilla extract
all-purpose flour
semi-sweet chocolate
vegetable shortening
pecans
butter
powdered sugar
vanilla extract
all-purpose flour
semi-sweet chocolate
vegetable shortening
pecans

Steps:

  • Cream butter and gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour and mix well. Shape dough into 2½ inch x ½ inch sticks. Place on ungreased cookie sheets. Flatten ¾ of each cookie lengthwise with tines of a fork to ¼ inch thickness. Bake at 350 deg. F. for 12 to 14 minutes. Cool. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce heat to low and cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened ends of cookies in warm chocolate to coat both sides; roll tips in chopped nuts. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container. Store in cool place.

Nutrition Facts :

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