ITALIAN CHOCOLATE SPICE COOKIES
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BAKER'S ONE BOWL CHOCOLATE BLISS COOKIES
Make luscious, chocolatey BAKER'S ONE BOWL Chocolate Bliss Cookies. With melted chocolate and chocolate chunks, you'll see why they're called chocolate bliss!
Provided by My Food and Family
Categories Nuts
Time 28m
Yield 30 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE-SPICE COOKIES (BASLER BRUNSLI)
Make and share this Chocolate-Spice Cookies (Basler Brunsli) recipe from Food.com.
Provided by Saturn
Categories Dessert
Time 29m
Yield 40 2 1/4" cookies, 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line several baking sheets with aluminum foil.
- In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
- Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
- Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
- Set the dough aside for 5 to 10 minutes to stiffen slightly.
- Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
- Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
- Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
- Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
- Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
- Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
- Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.
Nutrition Facts : Calories 47.3, Fat 2.3, SaturatedFat 0.2, Sodium 3, Carbohydrate 6.2, Fiber 0.8, Sugar 5, Protein 1.2
DOUBLE CHOCOLATE SPICE COOKIES
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, pepper, and baking soda; set aside.
- Place unsweetened chocolate, 1 cup semisweet chips, and butter in a medium heatproof bowl set over (not in) a pan of simmering water. Cook until chocolate begins to melt, about 5 minutes. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and let cool 3 minutes.
- Add sugars and, with a rubber spatula, stir until sugars dissolve, about 4 minutes. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. With spatula, fold in flour mixture just until flour is absorbed. Fold in remaining semisweet chocolate chips.
- Scoop dough by level 1/4-cupfuls onto baking sheets, 3 inches apart. Bake until cookies are set at edges but still soft in center, 11 minutes (do not overbake), rotating sheets halfway through.
- Let cookies cool on sheets on wire racks, 10 minutes, then transfer to racks to cool completely, 30 minutes. (Store cookies in an airtight container, up to 2 days.)
Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 3 g, Protein 6 g, SaturatedFat 11 g
BASLER BRUNSLI
This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine.
Provided by Irmgard
Categories Dessert
Time 2h20m
Yield 30-45 cookies
Number Of Ingredients 10
Steps:
- In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground.
- Set aside.
- In a large bowl, beat the egg whites until foamy.
- Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form.
- Fold in the chocolate mixture, almonds and kirsch until just combined.
- Divide the dough in half and shape into rectangles.
- Wrap and refrigerate until firm, about 30 minutes.
- Sprinkle the work surface with half of the granulated sugar.
- Working with 1 piece of dough, turn 2 or 3 times to coat with sugar.
- Roll out to a scant 1/2" thickness.
- Using a 2" heart-shaped cookie cutter, cut into hearts.
- Repeat with the remaining dough.
- Place on a sheet of waxed paper and sprinkle with the coarse sugar.
- Let dry for 1 hour.
- Line rimless baking sheets with parchment paper.
- Arrange the cookies, about 1 inch apart, on the pans.
- Bake in the centre of a 325 degree F oven just until firm, about 20 minutes.
- Transfer to racks and let cool completely.
Nutrition Facts : Calories 102.3, Fat 7.4, SaturatedFat 0.6, Sodium 50.7, Carbohydrate 7.5, Fiber 2, Sugar 4.9, Protein 3.5
CHOCOLATE SPICE COOKIES
Provided by Nick Malgieri
Categories Chocolate Fruit Dessert Bake Vegetarian Apple Clove Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 12
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- Sift the dry ingredients into a bowl and set aside.
- In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
- Stir in the dry ingredients to make a soft dough.
- Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
- Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
- Slide the papers from the pans to racks to cool the cookies.
BROWNED BUTTER SPICE COOKIES
If you like spice cake, you'll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that's guaranteed to please. -Kristin Kenney, Newport Beach, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly., Beat brown sugar and browned butter in a large bowl until blended. Beat in egg, then rum. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 30 minutes., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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