Chocolate Star Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
• Beat in eggs one at a time.
• Dissovle baking soda in hot water. Add to batter.
• Add salt.
• Slowly add flour.
• Stir in chocolate chips and nuts.
• Drop onto ungreased cookie sheet, about 1 inch apart.
• Bake for about 10 minutes or until edges are just brown.
• Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.

Steps:

• For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
• In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
• Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
• Preheat the oven to 350 degrees F.
• Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
• Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
• Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

Steps:

• In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

Steps:

• Preheat overn to 375°.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.
• Add the flour, baking soda & salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1-inch balls and place on ungreased cookie sheet.
• Place in preheated oven and bake for 9-11 minutes or until light brown.
• As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.

Steps:

• Combine flour, sugar and baking powder. Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into star shapes, rerolling scraps as necessary.
• Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set.

Steps:

• Preheat your oven to 350°F.
• Put the sugar and butter into a large bowl. Stir them together with a wooden spoon, until the mixture is smooth.
• Break the egg into to a separate bowl. Use a fork to stir the egg hard, until the yolk and the white are mixed together well. Mix the beaten egg into the mixture in the bowl, a little at a time.
• Sift the flour and allspice through a sieve into the bowl. Mix everything together really well, using the wooden spoon.
• Use your hands to squeeze the mixture together to make a dough. Then, squeeze the dough into a large ball.
• Dust a clean work surface and rolling pin with a little flour. Don't use too much flour or the dough will get tough. Roll out the ball of dough until it is about 1/4 inch thick.
• Draw around a cookie sheet on parchment paper. Cut out the shape and put it on the baking sheet. Cut the stars from the dough using the large star cookie cutter. Place the stars on the parchment sheet.
• Make a hole in each star by pressing the drinking straw through the dough, near to the top of one of the points.
• use the small cookie cutter to cut a hole in the middle of each star. The hole should be only slightly bigger than the candy.
• Squeeze the scraps of dough into a ball. Roll out the dough again and cut out the rest of the stars. Place them on the parchment sheet and make holes and circles in them too.
• Put a candy into the middle of each star. It looks better if you use different colored hard candies. Put the cookie sheet on the middle shelf of the oven and bake the stars at 350°F for 12 minutes.
• Take the cookies out of the oven. Leave them on the baking sheets until they have cooled completely. Remove carefully. This is where you can eat them, or make them into ornaments by stringing a ribbon through each hole at the tip of the stars.

Steps:

• 1. Preheat oven to 350°F. Combine butter, light brown sugar, milk and vanilla in a bowl. Beat in peanut butter at medium speed with electric mixer until well blended. Beat egg into creamed mixture. In a separate bowl combine flour, salt and baking soda. Mix into creamed mixture until just blended.
• 2. Pinch off pieces of dough and roll into 1 inch balls. Roll ball in sugar then place on ungreased baking sheet.
• 3. Bake for 10-13 minutes until just starting to color. Remove from oven. Quickly press chocolate stars firmly into the top of each cookie (cookie will crack around edges). Remove to wire racks to cool.

Steps:

• Melt the white star candy and peanut butter together.
• Add all other ingredients and mix together.
• Drop by spoonfuls onto wax paper.
• Refrigerate until hardened.

Steps:

• Make Cookies:
• Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
• Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
• Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
• Gather, reroll, and chill scraps to form more cookies.
• Freeze or chill cut-out cookies on baking sheet until firm before baking.
• Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
• Decorate Cookies:
• Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
• Let cookies stand at room temperature until the chocolate has set, about 1 hour.

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° until edges are firm, 7-8 minutes. Remove to wire racks to cool., For frosting, combine the confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to reach spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired.