Chocolate Sugar Dough Recipes

Steps:

• Melt chocolate in a double boiler. Remove from heat and stir in syrup. Mix until chocolate starts to pull together to form a dough. Wrap dough in plastic wrap and chill for at least 8 hours in the refrigerator. After the dough has chilled, dust work surface with sugar. Begin to knead and shape the dough. Dough will keep at least 2 weeks (in plastic wrap) in the refrigerator.

Steps:

• Sift together the cake flour, cocoa powder, and salt into a medium bowl, and stir with a whisk. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at low speed for about 2 minutes, or until it is soft and fluffy. Slowly beat in the sugar. Add the egg and mix on low. Turn off the mixer and slowly add half of the dry ingredients, and continue mixing on low until incorporated. Add the other half, then the rum, coffee, and vanilla and mix until smooth.
• Remove the dough and form it into a disk, then cover it with plastic wrap or put it in a sealable plastic bag. Chill it for at least 30 minutes.
• With a rolling pin, flatten the dough between two layers of parchment paper. Sprinkle the dough with a little flour if it is sticking to the parchment paper. Roll it into a disk about 1/2 inch thick and store in the refrigerator until ready to use.

Steps:

• Place flour, cocoa powder, and confectioners' sugar in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
• With motor running, add egg yolk, then 1 to 2 tablespoons ice water; process just until dough begins to come together.
• Shape dough into disk; wrap in plastic, and chill at least 1 hour.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.