Orange-Chocolate Rounds

375F Yield: 60 cookies REFRIDGERATE

1 Cup butter, softened
1 ½ cups sugar
1 ½ tsp. Baking powder
¼ tsp. Salt
1 egg
1 tsp. Vanilla
2 ½ cups all-purpose flour
2 tsp. finely shredded orange peel
2 oz unsweetened chocolate, melted and cooled slightly

In large mixing bowl beat butter with mixer on med to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides. Beat in egg and vanilla. Beat in flour.
Divide dough in half. Stir orange peel in one, chocolate in other. Cover & chill about an hour or until easy to handle.
Shape each half into 10 inch long roll, wrap in plastic or waxed paper. Chill till firm.
Cut each roll lengthwise in quarters, reassemble alternating colors. Wrap & chill 30 more minutes or until firm.
Using sharp knife, cut dough into ¼” slices, place 1 inch apart on UNGREASED cookie sheet.
Bake 7-9 minutes until edges are firm and bottoms lightly browned, transfer to wire rack, cool.

Triple Chocolate Caramel Cookies

350°F YIELD: 6 dozen
1 ½ cups butter (no sub) softened
1 cup sugar
1 egg
1 tsp. Vanilla extract
3 cups all-purpose flour
½ cup baking cocoa
1 package (12oz) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12.5oz) caramel ice cream topping
4 to 6 oz dark chocolate bark, melted.

In mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add to the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1” balls.
Place 2” apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8 to ½” deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350°F for 15-18 minutes or until caramel is very bubbly and cookies are set.
Cool for 5 minutes before removing to wire racks.
Drizzle cooled cookies with chocolate bark.

Swiss Chocolate Cookies

Your basic Chocolate Orgasm! These are almost fudge. Very rich. VERY yummy.
Recipe called for a rectangle, I think rounding would look prettier. or, does someone make a log mold?? lol - pampered chef must have something... or maybe Martha

Dough:
1 ½ sticks unsalted butter
4 oz dark hersheys chocolate chips - melted
1 ¾ cup flour

Topping :
½ cup heavy whipping cream
1 tablespoon butter
1 tablespoon corn syrup
4 oz milk chocolate chips

To make dough: Beat the butter until softened, beat in 4 oz melted chocolate Then flour. Continue to mix in until dough is smooth and even. Scrape dough into plastic wrap and press into rectangle log (1” thick) . Wrap & chill until firm

To make topping: In a saucepan combine cream, butter and corn syrup and bring to a boil over low heat. Remove from heat and add chocolate chips. Shake pan to submerge chocolate into hot liquid, whisk until smooth. Let set at room temperature until spreading consistency.

Dough: On floured surface, cut dough 3/16” inch thick – place in oven at 350F for 12 to 15 minutes.
When cookies have cooled – top with filling (can make into sandwiches)
Approx 24 cookies
2007 Made by Cari A.

Spritz - Chocolate

1 cup butter
2 cups sugar
2 eggs
4 Tbsp. Milk
4 cups sifted cake flour
½ tsp. salt
4 squares unsweetened chocolate, melted and cooled

Cream butter and sugar until light and fluffy.
Add eggs and mix well.
Add sifted flour and salt with milk, a little at a time and mix well.
Add cooled chocolate and mix.
Using cookie press for desired shapes, form on ungreased cookie sheets.
Bake at 375° for 10 to 12 minutes.

Pinwheels and Checkerboards

REFRIDGERATE 10 Min 375°F

2 cups flour
1 tsp. Baking powder
1/2 tsp. salt
2/3 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 squares Unsweetened chocolate, melted

Dough:
Mix flour, baking powder and salt; set aside.
Cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add egg and vanilla; beat well.
Gradually add flour mixture, mixing well after each addition.
Divide dough in half; blend chocolate into one half.
Use prepared doughs to make pinwheels or checkerboards.

Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12x8” rectangles.
Remove top sheets of paper and invert vanilla dough onto chocolate dough.
Remove remaining papers.
Roll up as for jelly roll, then wrap in waxed paper. chill until firm at least 3 hours (or freeze 1 hour).
Cut into 1/4” slices and place on baking sheets.
Bake at 375°F about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks.

Checkerboards:
Set out small amount of milk.
Roll chocolate and vanilla doughs separately on lightly floured board into 9x4 1/2” rectangles.
Brush chocolate dough lightly with milk and top with vanilla dough.
Using a long sharp knife, cut lengthwise into 3 strips, 1 1/2” wide.
Stack strips, alternating colors and brushing each layer with milk.
Cut lengthwise again into 3 strips, 1/2” wide.
Invert middle section so that colors are alternated; brush sides with milk. Press strips together lightly to form a rectangle.
Wrap in waxed paper.
Chill overnight. cut into 1/2” slices, using a very sharp knife. Place on baking sheets.
Bake at 375°F for about 8 minutes, or just until white portions begin to brown.
Cool on racks.
Makes about 5 dozen.

Hershey’s Mini Kiss Chocolate Blossoms

In 2008 - no mini kisses, so used regular size. Still good.
Maybe next year, we make mini cookies with chocolate chips - 1" nummy bites! bwa-ha-ha-ha - how to annoy my chefs...


REFRIDGERATE 8-10 Min 350°F

1 cup (2 sticks) butter or margarine (softened)
1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup Hershey’s cocoa
1/2 tsp. salt
Additional sugar
1 3/4 cups (10-oz pkg) Hershey’s Mini Kisses Semi-Sweet Chocolate

In large bowl, beat butter, 1 1/2 cups sugar, eggs and vanilla until light and fluffy. Stir together flour, coca and salt, gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350°F. Shape dough into 1 1/8” balls; roll in sugar. Place on ungreased cookie sheet. Bake 8 to 10 minute or until set. Remove from oven. Immediately place 3 Mini Kisses on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
2011 made by Vicki

Chocolate Crinkles

Love these. Make them every year. Tough part is making the cookies, heat from your hands melts the dough into them. cleanup can be tasty... They're like a brownie - don't overcook or they get too hard

REFRIGERATE 10-12 min 350°F
2 cups gran sugar
½ cup vegetable oil
4 oz unsweetened chocolate, melted & cooled
2 tsp. Vanilla
4 eggs
2 cups all-purpose flour
2 tsp. Baking powder
½ tsp. Salt
1 cup powdered sugar

Mix gran sugar, oil, chocolate and vanilla. Mix in eggs, 1 at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350°F. Drop dough by tspfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2” apart on greased (parchment paper) cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes.
YIELD: 6 dozen cookies
2011 made by Connie

Special Oatmeal Chip Cookies

350°F YIELD: 5.5 dozen

1 cup butter or marg, softened
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. Vanilla extract
3 cups old-fashioned oats
1 cup all-purpose flour
2 tsp. Ground cinnamon
1 tsp. Baking soda
¼ tsp. Ground nutmeg
1 ½ cups semisweet chocolate chips

In a mixing bowl, cream butter, peanut butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture.
Stir in chocolate chips.
Roll into 1” balls.
Place 2” apart on greased baking sheets flatten to ½” thickness.
Bake at 350°F for 10 to 12 minutes or until golden brown.
Remove to wire racks to cool.
Drizzle with coating if desired.

2-23-12 made a slight change - Gonna name this version 'Ken's Cookies'
Made them for Ken after his knee surgery, but only had 1/4 cup of peanut butter in the house. So I subbed. did the 1/4 cup pb and added 3/4 cup nutella.
I added 1/2 cup extra instant oatmeal. And did not add the cinnamon & nutmeg.
Probably should cut back on the butter to 1/2 to 3/4 cup. (came out thin) but very Yummy!