Thursday, December 20, 2012

Chewy Hot-Cocoa Cookies


1 small box of instant chocolate pudding
1/2 c. butter
1/2 c. sugar
1 egg, beaten
1 teaspoon vanilla extract
1-1/2 c. all-purpose flour
1 teaspoon baking powder

Mix pudding mix, butter & sugar.  Add in egg & vanilla.  Mix flour & baking powder in a separate bowl.  Combine the mixtures.

Roll the dough out to 1/4" thick [I use an adjustable rolling pin & a Bethany pastry board to make this step simple]

Cut cookies & place them on a parchment covered cookie sheet, 1/4-1/2" apart. 

Bake the cookies for 6 mins @ 350 degrees. 

They will appear slightly puffy when they come out of the oven, let them completely cool on a cooling rack & they will return to their original shape.
  
*A quick tip: I dust my pastry board [& the ball of dough] with mixture of flour & SUGAR before I roll the dough out.

Whipped Cream Frosting:
2-3 oz softened cream cheese
1/2 c. powdered sugar
1 Tablespoon vanilla
1 pint of heavy whipping cream

Using a stand mixer or hand mixer, blend the ingredients until they reach a "whipped cream" consistency.

Refrigerate the cookies once they are "frosted" to preserve the whipped cream topping.

To dress them up: I sprinkle them with a little hot cocoa mix, Jet-Puffed Mallow Bits [tiny dehydrated marshmallow bits], & add a mini candy cane or crushed candy canes.





 

2 comments:

  1. I must and will make this over the weekend. Genious recipe. Love the blog.

    Diana
    http://traditionalurbanite.blogspot.com/

    ReplyDelete
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