Chocolate Snowflakes Recipes

Steps:

• In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Meanwhile, melt chocolate as directed on package; cool 10 min. Pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
• Remove cupcakes from pans. Beat cream cheese, marshmallow creme and drink mix in large bowl with mixer until blended. Add COOL WHIP; beat just until blended. Spoon into large resealable plastic bag; cut off one bottom corner, then use to pipe COOL WHIP mixture onto cupcakes. Top with chocolate snowflakes.

Steps:

• In a double boiler or in the microwave, melt the chocolate and butter together. Set aside to cool slightly.
• Meanwhile, in a medium bowl, combine the flour, cocoa, baking powder, salt and chopped walnuts.
• Transfer the cooled chocolate-butter mixture to a large mixing bowl. Using a stand mixer or electric hand mixer on low speed, beat for a few minutes to mix well. Add the sugar, stopping to scrape down the sides of the bowl as needed. Add the eggs 1 at a time, mixing to incorporate after each addition. Add the flour-cocoa mixture and combine until incorporated. Cover and refrigerate for at least 4 hours.
• When ready to bake, preheat the oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners. Place the confectioners' sugar in a small, shallow bowl.
• Form the dough into 1-inch balls; roll them in the confectioners' sugar and place them, spaced about 2 inches apart, on the baking sheets. (The cookies will spread.) Bake for 15 minutes, until the cookies are cracked on top and slightly firm to the touch. Transfer to wire racks to cool completely.