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Chocolate Ornament Cookies
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A Baker's Dozen of Christmas Cookies -- Day 9
The royal icing used to create the designs on these cookies is simple to make. But many grocers and baking shops sell ready-made versions, too. You’ll need 3-inch ornament-shaped cookie cutter and a piping bag with narrow tip. If you make it yourself, don’t feel compelled to dye icing. White royal icing can be beautiful in its simplicity.
To use these cookies as ornaments, see instructions in Notes below.
Hands on time: 45 minutes Total time: 1 hour and 30 minutes Serves: Makes 30 cookies
Ingredients:
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FOR COOKIES:
2 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 1/2 ounces unsweetened chocolate, melted and cooled
1 egg
1 egg yolk
1 tablespoon milk
2 1/2 teaspoons vanilla extract
FOR ROYAL ICING:
Makes about 2 1/2 cups
Hands on: 5 minutes
Total time: 5 minutes
2 1/2 cups confectioners’ sugar
7 1/2 teaspoons meringue powder
1/4 cup water
Food coloring (optional)
Instructions:
In a bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Reduce the mixer and add melted chocolate. Add the egg, yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed and add the dry ingredients, 1/4 cup at a time, until fully combined. Divide the dough in half. Place each half between 2 sheets parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough until firm, about 30 minutes.
Meanwhile, preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Remove 1 dough from the refrigerator, then use cutters to cut cookies, gathering and re-rolling scraps as needed.
Carefully transfer the cookies to the prepared baking sheets, leaving about 2 inches of space between each cookie. If the cookies are too soft to move, place in the freezer for 5 minutes. Bake the cookies, rotating halfway through, about 10 minutes. Transfer cookies to wire rack to cool completely.
Decorate as desired.
For Royal Icing:
Using an electric mixer, whisk confectioners’sugar, meringue powder and water in a bowl. Beat on low speed for 5 minutes. Use immediately or store in an airtight container up to 2 days. Beat well with a rubber spatula before using.
Tint icing in small batches with food coloring, if desired.
Using an electric mixer on medium speed, beat the butter and sugar, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Reduce the mixer and add melted chocolate. Add the egg, yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed and add the dry ingredients, 1/4 cup at a time, until fully combined. Divide the dough in half. Place each half between 2 sheets parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough until firm, about 30 minutes.
Meanwhile, preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Remove 1 dough from the refrigerator, then use cutters to cut cookies, gathering and re-rolling scraps as needed.
Carefully transfer the cookies to the prepared baking sheets, leaving about 2 inches of space between each cookie. If the cookies are too soft to move, place in the freezer for 5 minutes. Bake the cookies, rotating halfway through, about 10 minutes. Transfer cookies to wire rack to cool completely.
Decorate as desired.
For Royal Icing:
Using an electric mixer, whisk confectioners’sugar, meringue powder and water in a bowl. Beat on low speed for 5 minutes. Use immediately or store in an airtight container up to 2 days. Beat well with a rubber spatula before using.
Tint icing in small batches with food coloring, if desired.
Notes:
Hands-on and total times are for cookies only.
To string cookies, use the back of a bamboo skewer to place a 1/8-inch hole into the cookie before it goes into the oven. (For batters that spread, use the skewer to make the hole as soon as cookies come out of the oven.) Select a 3/8-inch ribbon to thread through the hole after cookies have cooled. Hang from doors, windows or your Christmas tree.
AP Photo / Larry Crowe
To string cookies, use the back of a bamboo skewer to place a 1/8-inch hole into the cookie before it goes into the oven. (For batters that spread, use the skewer to make the hole as soon as cookies come out of the oven.) Select a 3/8-inch ribbon to thread through the hole after cookies have cooled. Hang from doors, windows or your Christmas tree.
AP Photo / Larry Crowe
Nutrition:
Per cookie: 138 calories (percent of calories from fat, 48), 2 grams protein, 17 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 31 milligrams cholesterol, 56 milligrams sodium.
Royal Icing, per tablespoon: 25 calories (percent of calories from fat, 0), trace protein, 6 grams carbohydrates, no fiber, no fat, no cholesterol, 2 milligrams sodium.
Royal Icing, per tablespoon: 25 calories (percent of calories from fat, 0), trace protein, 6 grams carbohydrates, no fiber, no fat, no cholesterol, 2 milligrams sodium.
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