chocolate & other flavors for rolling cookie dough - Page 2

Here you go.



Brown Sugar Cutouts

1/3 cup shortening
1/3 cup butter or margarine
¾ cup packed brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon instant coffee crystals
1 tablespoon warm water
1 egg
½ teaspoon vanilla
1-¾ cups all purpose flour
¼ cup whole wheat flour
Semisweet chocolate pieces, melted, and/or milk chocolate pieces, melted (optional)


Beat shortening and butter or margarine in a large mixing bowl for 30 seconds. Add brown sugar, baking powder, cinnamon, and salt and beat until combined. Dissolve coffee crystals in the water. Beat coffee mixture, egg, and vanilla into creamed mixture till combined. Beat in as much of the all-purpose and whole wheat flour as you can with mixer. Stir in any remaining flour with a wooden spoon. (I had no problem using a Kitchen-Aid stand mixer)

Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.

Roll each half of dough on a lightly floured surface to 1/8-to¼-inch thickness. Cut dough into desired shapes using 2- to 2 ½- inch cutters. Place on cookie sheets lined with waxed paper. Place sheets in freezer till cutouts are firm. Transfer frozen cutouts to freezer containers, placing waxed paper between layers (or what I do is put them directly on the sheet, and then bake them frozen further assuring they wont spread)
Store in freezer up to 6 months

Makes about 50 cookies depending on size of cutters you use.

To bake: Remove just enough frozen cutouts from freezer container to fit on ungreased cookie sheet when placed 1 inch apart .(Return remaining cutouts to freezer till needed. Bake in a 375 oven for 6 to 7 minutes or till edges just begin to brown. Cool on cookie sheet for 1 minute. Remove cookies; cool on wire racks. Pipe on melted chocolate if desired or frost with your choice of icing.

You can take any "plain" rolled cookie dough recipe and doctor it -- I've made spice cookies, lemon cookies, Xtra Vanilla cookies, orange cookies and I have one student who makes anise cookies! The possibilities are endless!

I made chocolate chip cut outs and Cream cheese cookies

I've done chocolate cut out with peppermint glaze as well as lemon sugar cookies.

Peppermint Glaze
2 cups powdered sugar, sifted
3 tablespoons milk
3 tablespoons light corn syrup
1/2 teaspoon peppermint extract (I usually do a little less depending on how stong the chocolate in the cookies are, peppermint extract is STRONG)
Chocolate sprinkles (optional)

-Set aside a 1/3 cup of the powdered sugar. Then mix the remaining sugar and milk together until smooth.
-Add the corn syrup and peppermint extract and mix again until smooth. Add the rest of the powdered sugar. I usually add a little more powdered sugar than 2 cups (but I just eyeball it) so that the glaze is not too runny.

That's the post I was looking for on here! Recipes are not carved in stone ... they can be altered, changed and experimented with (that's how I came up with my double-secret-super-secured choc chip recipe). Some common sense is needed ..... adding cocoa? Then you'll probably need to add some extra milk, water or other liquid to balance the extra dry ingredient. And vice versa.

Using a different flavoring other than vanilla just makes it taste like a different flavor ... it doesn't change the texture of the cookie (or the cake). A tsp of liquid is a tsp of liquid. I'm sure they might be obscure exceptions out there, but I haven't run into one yet.

I say Never Ask "Can I......?" Always ask "Why CAN'T I ......?"

Thanks Indy! Yes, I found just a plain rolled cookie dough on the internet once upon a time and I've added lemon oil, orange oil, vanilla powder, crushed candy canes, etc. etc. I have a lot of fun with it! Glad I could be of service!