Slice Bake Chocolate Pecan Cookies Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. , Shape into four 6-in. logs; wrap and refrigerate for 2 hours or until firm. , Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool., In a microwave, melt semisweet chocolate chips; stir until smooth. Drizzle over cookies. Repeat with white chips. Let stand until set. Store in an airtight container.

Steps:

• Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low, add the flour mixture and beat until just combined.
• Remove 3/4 cup dough and set aside. Add 1/2 teaspoon white food coloring to the remaining dough in the bowl and mix on low until evenly colored white. Reserve 1 tablespoon white dough and turn the rest out into a ball and set aside. Clean out the bowl and the beaters and place the reserved 3/4 cup dough back into the bowl. Add 5 drops black food coloring and beat on low until evenly colored a deep black. Turn out into a ball.
• Make the face: Cut one-third off the white ball of dough (about 1/2 cup). Form into a 1/2-inch-thick 10-by-2-inch rectangle. Set aside. Roll the remaining white dough into a 10-inch log. Use a ruler or your fingers to slightly flatten the top, then roll the log back and forth so that the bottom rounds out a bit. Put on a baking sheet. Roll the reserved 1 tablespoon of white dough into a thin 10-inch rope and set aside.
• Make the eyes and ears: Cut the black dough into three even pieces (about 1/4 cup each), then cut one piece in half. To make the ears, roll the half pieces into 10-inch ropes. Put on the baking sheet. Set aside and keep at room temperature. To make the eyes, roll the remaining two pieces of black dough into 10-inch ropes. Flatten the sides with your fingers, so that the top and bottom are still round. The ropes should be about 1/2-inch tall.
• Assemble the cookie: Brush the flat side of the white log with egg wash. Place the skinny white rope in the middle of the flat log. Pinch the sides so that it has a pointed top, almost like a triangle. Place the two eye ropes, flat side down, lengthwise across the flat side of the white log, on either side of the white strip, with the top of the white between them. Press the eyes down into the log (this will keep the eyes in place while assembling the rest of the cookie and give them a downturned shape).
• Place the room temperature rectangular piece of dough on top of the two black eye ropes and press the dough down over the sides so that the entire surface is covered. Use your finger to smooth out the sides. Cut a slit down the length of an empty paper towel roll and pull it open so you can place the dough inside. Wrap the roll around the dough and wrap tightly with plastic wrap. This will help the cookies keep their round shape. Refrigerate 1 hour.
• Brush the top of the dough log with more egg wash and adhere the ear ropes lengthwise on the outer edges of the log. Press them into the dough so that they are oval shaped. Refrigerate until hardened, about 15 minutes.
• Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Cut 1/4 inch off each end of the log with a very sharp knife to reveal the panda face. Slice the log into cookies about 1/4-inch-thick. Arrange the slices 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
• Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 1 tablespoon water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. Take a third of the icing and transfer to a small resealable plastic bag. Add 1/4 teaspoon black gel food coloring to the remaining icing and whisk to combine. Transfer the black icing to another small resealable plastic bag. Snip a very small piece off one corner of each bag.
• Pipe a nose and smile on the center of each cookie with the black icing. Use the white icing to pipe small circles in the center of each eye. Let the icing harden completely, about 20 minutes. Mix 1 drop red water-based food coloring with 2 tablespoons water. Dip your finger into the red liquid and brush a small pink circle each cheek of the pandas.

Steps:

• Beat together butter, brown sugar and powdered sugar.
• Add eggs and vanilla and mix well.
• Combine flour and baking soda and add.
• Stir in chocolate chips and walnuts.
• Mold dough into 4 12" logs and wrap in plastic wrap.
• Store in refrigerator for at least an hour or longer, if desired.
• Preheat oven to 350°.
• Cut dough into 1/2" thick slices and place on baking sheet.
• Bake for about 8 minutes or until golden brown.

Steps:

• Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
• Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
• Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
• Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
• Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

Steps:

• Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
• Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.