Old Fashioned Rolled Chocolate Cookies Recipes

OLD FASHIONED ROLLED CHOCOLATE COOKIES

Steps:

• In a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. Stir well.
• Continue microwaving on 5-% power, stirring at 30 second intervals.
• Stop microwaving before the chocolate completely melts and let residual heat finish the job.
• (Alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. Immediately remove from heat.let cool to warm.
• In a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. Add the egg, vanilla and salt and beat until well blended and smooth.
• Reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. Beat or stir in remaining 1/2 cup of flour until evenly incorporated.
• Divide dough in half.
• Place each portion between large sheets of wax paper.
• Roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. Stack the rolled portions( paper still attached) on a baking sheet. Refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
• Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
• Flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
• bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.Reverse sheets from front to back halfway through baking time.
• Transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.Using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
• Store in an airtight container for up to 2 weeks or freeze for up to 1 month.

GRANDMA'S CLASSIC NO-BAKE COOKIES

Steps:

• Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
• Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

OLD FASHIONED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
• Cream the sugar with the shortening and the butter or the margarine. Add the baking powder, eggs, milk and flour. Mix until combined.
• On a lightly floured surface roll out the dough to 1/4 inch thick and cut into desired shapes. Place cookies on the prepared cookie sheets.
• Bake at 350 degrees F (175 degrees C) until lightly browned.