Heart Shape & Christmas Tree Chocolate Cookies (Chocolate Cutout Cookies)
October 28th, 2007 by Margot[chocolate cookies dough recipe originally by Nicole from: Baking Bites]
INGREDIENTS
¾ bar (170g) unsalted butter (softened)
1 cup golden caster sugar
2 small eggs
2 tsp vanilla extract
3 cups plain flour
⅓ cup cocoa powder
1 tsp baking powder
¼ tsp fine salt
designer icing and ribbons for decorating
METHOD
In a large bowl combine butter and sugar and cream until fluffy. Then add egg, vanilla extract, cocoa powder, salt, baking powder and gradually flour, mixing dough all the time with hand mixer or a spoon. Create ball from the dough and leave it in the fridge for at least 2 hours.
Then preheat oven to 180°C (356°F).
Take out part of the dough from the fridge and roll it out on lightly floured surface to about ½ cm thick. Cut out shapes with cookie cutters and place on baking trays lined with Teflon sheet or baking paper. Repeat the same with the rest of the dough. If it is too soft make ball from it again and place in the fridge for a while.
Bake cookies for about 10-12 minutes. Let them cool down before decorating with icing.
To make Christmas tree cookies cut out wholes, before baking cookies, so you can put ribbon through it.
After applying icing, leave them to dry for 24 hours before decorating with ribbons.
If you are planning to eat cookies shortly after baking you can also melt white chocolate to decorate cookies, instead of using icing.
This recipe makes about 30 cookies.
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October 29th, 2007 at 14:06
What’s nice recipe !! I see you are in Cristmas now!!! Is my favorite times of the year!!!!! xxxxxxx Gloria
October 29th, 2007 at 14:52
I have one quick question….How did u make those dots on the biscuits…I figure its the icing …Can u plz give the recipe…? Thanks in advance
October 29th, 2007 at 15:11
Hello,
Thank you for your comments.
Dots are made with designer icing (in the tube with different ends). Just squeeze out a little bit of icing making dots on the cookie and after few seconds flatten them with tip of your finger
Here is the link to icing I was using – Super Cook designer icing.
October 29th, 2007 at 15:45
they look so pretty , kicks me right into festive mood
October 29th, 2007 at 17:01
Hi Margot…..
)))
Thank u so much for ur prompt reply and for providing the link for designer icing….That was very very helpful dear……Thanks so much again
October 29th, 2007 at 20:17
Wow they are just beautiful.
Too beautiful for eating. I will feel bad if i eat them. They are so goergous looking
October 30th, 2007 at 13:11
The perfect gift!
October 31st, 2007 at 01:04
Great presentation!
November 18th, 2007 at 20:35
Margot what is caster sugar? Is that like our powder sugar or granulated???
November 18th, 2007 at 22:23
Thank you for all your comments.
Cass – caster sugar is very fine sugar, I found out it is sold as “superfine” sugar in the United States. It is usually yellowish in colour.
Here is link to the one I use the most often:
Silver Spoon caster sugar
February 14th, 2008 at 11:16
Nice! Thanks!
December 3rd, 2009 at 15:46
Margot your idea inspired me to make gingerbread cookies and donate them to the Godfather of my children for Christmas!
Thank you very much.