Martha Stewart Cocoa Cookies

Cocoa Bee Cookies Martha Stewart

WebMar 2, 2011 · Directions. Step 1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, salt, baking powder, and baking soda. Advertisement. Step 2. With an electric …

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, salt, baking powder, and baking soda.
2. With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes. Beat in egg and molasses. Reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk, and wrap in plastic. Refrigerate until cold but not hard, about 30 minutes.
3. Divide dough into quarters. Roll out each portion between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 30 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
4. Bake cookies until firm, 10 to 12 minutes. Let cool.

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Fatfree Chewy Chocolate Cookies Recipe Food.com

WebMar 22, 2011 · In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa). Stir in …

Rating: 4.5/5(64)
1. Spray cookie sheets with cooking spray.
2. In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
3. Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
4. Drop by rounded teaspoon onto prepared cookie sheets.

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Chocolate Spice Cookies Martha Stewart

WebNov 22, 2019 · Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat …

1. Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
2. Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
3. Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
4. Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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