Christmas Chocolate Cookies Nigella Lawson Recipes

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CHOCOLATE-PEANUT BUTTER CUPS

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 48 chocolate peanut butter cups

Number Of Ingredients 7



Chocolate-Peanut Butter Cups image

Steps:

  • Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
  • Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
  • Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
  • Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
  • To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter
7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice

CHRISTMAS CHOCOLATE COOKIES - NIGELLA LAWSON

These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson

Provided by DrGaellon

Categories     Dessert

Time 25m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 11



Christmas Chocolate Cookies - Nigella Lawson image

Steps:

  • Preheat oven to 350°F Line a cookie sheet with parchment or Silpat.
  • Cream butter and sugar in a large bowl until light and fluffy. Sift 1/3 c cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. (Optionally, combine everything in a food processor and mix until combined.).
  • Form 1 tbsp sized balls. Place on cookie sheet at least 2" apart, pressing down into fat discs. (The dough will be very sticky; gloves may be a good idea.).
  • Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. (Placing a sheet of newspaper under the rack will help catch drips in the next step.).
  • For the topping, combine 2 tbsp cocoa powder with confectioner's sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
  • Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or sanding sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.

Nutrition Facts : Calories 343.9, Fat 17.9, SaturatedFat 11.2, Cholesterol 45.8, Sodium 206.7, Carbohydrate 45.3, Fiber 1.6, Sugar 27.4, Protein 3

1 1/8 cups soft butter (2 1/4 sticks, 18 tbsp)
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1 1/2 cups confectioners' sugar
1/4 cup boiling water
1 teaspoon vanilla extract
candy sprinkles or sanding sugar

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