White Chocolate Sugar Cookies Recipe 435

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

Steps:

• 1.In a large bowl gently melt the white chocolate with the butter in a microwave, remove the chocolate and butter when it's begun melting and stir it until the melting is complete. 2.Add the sugar to the melted mixture and beat well to dissolve the sugar and then beat in the eggs one at a time. 3.In a separate bowl combine all dry ingredients and mix well. 4.Mix the dry ingredients in to the butter mixture. 5.Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours. WHEN READY TO BAKE: 1.Preheat oven to 375 degrees. 2.Remove from fridge and take approximately 1/5 of the dough and place on lightly floured surface. 3.Roll dough into balls of about 1-1 1/2 inch in size and using your hands. 4.Roll the balls in white sugar place on parchment paper lined cookie sheets and press to flatten to about 1/4 inch thick. 5.Bake for 6-8 minutes (oven temps vary so check around 6 mins). 6.Cool on the sheet for at least 3 mins and then remove to a wire cooling rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
• Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
• Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.