Time 30m Yield 1-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.
Time 25m Yield 12 cookies Number Of Ingredients 4 Steps:
Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake. Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.
Time 30m Yield 18 Number Of Ingredients 8 Steps:
In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half. Add cocoa to one half; mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.
Time 31m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well. In a medium sized bowl, beat butter and sugar until creamy. Add egg and vanilla to cream mixture; beat well. Add flour mixture and chocolate chips; mix well. With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking). Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake). Cool 5 minutes on stone; transfer to cooling rack; cool completely. Repeat with remaining dough. Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.
