TIE-DYE BUTTER COOKIES
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed glaze and let the cookie dry for about five minutes, then try again.
Provided by Rick Martinez
Categories Bon Appétit Dessert Cookies Butter Vanilla Milk/Cream Christmas Winter Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes about 24
Number Of Ingredients 14
Steps:
- Cookies:
- Using an electric mixer on high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Reduce speed to low, add 2 cups flour, and mix until incorporated. Dough will be semifirm but can be rolled out without chilling. If your kitchen is very warm and/or dough is sticky, pat it into a 1"-thick disk, wrap in plastic, and chill 15 minutes to let firm up before rolling out.
- Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ¼" thick. Punch out shapes as desired with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
- Bake 1 sheet of cookies, rotating halfway through, until edges are golden brown, 10-15 minutes. Let cookies cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies, then repeat process with remaining dough.
- Do Ahead: Dough can be made 1 month ahead; wrap tightly and freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.
- Glaze:
- Whisk 1 cup powdered sugar, 3 Tbsp. milk, 2 tsp. food-coloring powder, and half of salt in a small bowl until no lumps remain. Glaze should be the consistency of heavy cream; add more milk if needed. For a deeper color, whisk in more powder 1 tsp. at a time until desired color is achieved; adjust with milk if needed. Repeat with second food-coloring powder, remaining salt, remaining 1 cup powdered sugar, and remaining 3 Tbsp. milk, adjusting intensity of color as desired.
- Spoon 1 tsp. first glaze in the center of a small plate. Drizzle 1 tsp. second glaze over the first and use a toothpick to slightly swirl colors together; don't go overboard. (If you want to decorate larger cookies, add 1 tsp. glaze to plate for each additional inch.)
- Gently press the top of a cookie into glaze, then lift up and allow excess glaze to drip back onto the plate. Using a toothpick, pop any air bubbles and swirl colors more if desired. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with 2 more cookies, adding ½ tsp. of each color of glaze to plate before each cookie is dipped. The glaze will lose its swirly effect at this point. Clean plate and repeat process, decorating cookies in batches of 3 until all cookies have been glazed. Let sit until glaze is set, at least 2 hours.
- Do Ahead: Cookies can be glazed 1 day ahead. Store tightly wrapped on a rimmed baking sheet at room temperature.
TUXEDO CAKE
Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
- Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
- Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
- Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g
ELEGANT TUXEDO COOKIES (EASY TO MAKE)
These cookies are AMAZING, Ritz crackers filled with peanut butter and marshmallow cream, then chocolate dipped to make them look so elegant!!!....Perfect for a party!
Provided by AZ Food Critic
Categories Dessert
Time 45m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 5
Steps:
- Using a butter knife, spread marshmallow cream on one side of a Ritz.
- cracker and the other side with creamy peanut butter. Put them together.
- And dip into melted chocolate. (Directions below).
- Directions For Dipping:.
- In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
- Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed).
- Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
- Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed).
- Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed).
- Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
- Now starting with the first one, gently dip the other side in milk chocolate (at an angle) to create the other side of the jackets' lapel. (See picture).
- To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a "V" that is filled in with chocolate, now do the other side the same way.
- Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two "V" s. Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.
CHOCOLATE MARSHMALLOW CREAM BARS
My boys came home from a bachelor party w/this recipe and said "mom you just have to make these". Needless to say they are decadent. I was surprised they'd be served at that type of party, but it worked. Delish!
Provided by CoffeeB
Categories Bar Cookie
Time 50m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- 1st layer:.
- Cream the 1st three ingredients.
- Add vanilla, eggs, flour, salt.
- Spray and flour a 10x15-inch cookie sheet type pan.
- Spread creamed mixture into pan.
- Bake for 20 minutes.
- 2nd layer:.
- Spread evenly the marshmallow cream on the first layer when still partially warm.
- 3rd layer:.
- melt over low heat the peanut butter, chocolate chips, and butterscotch chips, blend well.
- Add the Rice Krispies.
- Spread this mixture over the top of the marshmallow cream layer a spoonful at a time.
Nutrition Facts : Calories 512.5, Fat 29.4, SaturatedFat 14.9, Cholesterol 88.9, Sodium 329, Carbohydrate 58.8, Fiber 2.7, Sugar 43.6, Protein 8.5
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