Makes 3 dozen.
1 cup flour
1/4 teaspoon salt
1/4 cup butter, melted
2 eggs
1 cup chopped nuts
1 teaspoon baking powder
2 squares unsweetened chocolate, melted
1 cups sugar
1 teaspoon vanilla extract
Sift the flour and blend together the sugar, baking powder, and salt into a small bowl.
In another bowl, blend the eggs, vanilla, melted (and cooled) chocolate and melted butter.
Add the dry ingredients and chopped nuts to the mixture to make a very stiff batter.
Wrap and refrigerate 4 to 5 hours or overnight.
Roll the batter into 3/4 " balls and then roll the balls in powdered sugar.
Place the balls about 2-inches apart on a greased (or non-stick) cookie sheet.
Bake at 400 ° for 10 minutes.
You can hang these on the Christmas Tree!
Makes 7 dozen cookies
Cookie Dough:
3/4 cup sugar
2/3 cup butter (softened)
1/4 cup light corn syrup
1 egg (large)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Bake-on Frosting:
1/3 cup all-purpose flour
1/3 cup Butter (softened)
2 tablespoons powdered sugar
1 1/2 teaspoons hot water
Combine sugar, butter, corn syrup, egg and vanilla in large bowl.
With a mixer, beat at medium speed (scraping often) until batter is creamy (about 1 to 2 minutes).
Reduce mixer speed to low and add remaining cookie dough ingredients.
Blend until all ingredients are well mixed (about 1 to 2 minutes).
Divide dough in half and wrap in plastic food wrap or quart sized zip lock plastic bags.
Refrigerate at least 1 hour or up to 2 days.
Heat oven to 375°F.
In a small bowl, stir together all frosting ingredients until the mixture is smooth.
Place the frosting mixture in pastry bag with a number 3 tip (or you can use small plastic zip lock bag with very small cut off corners for writing).
Roll out 1/2 of the dough at a time to 1/8 " thickness on a lightly floured surface.
Cut dough with 2 1/2 " snowflake shaped cookie cutters.
Place cookies 1 " apart onto ungreased cookie sheets.
Decorate the cookies with snowflake designs using the bake-on frosting, then sprinkle with sugar.
Bake for 5 to 8 minutes.
While the cookies are still warm from the oven, carefully punch a hole in each cookie using a plastic drinking straw.
Allow to cool completely before removing the cookies off the cookie sheet.
To hang the cookie ornaments, cool, then string a ribbon or yarn through hole and tie into a bow.
Pet owners: remember not to hang the cookies within reach of your dog or puppy or they will get a tummy ache!
Pattern idea: Shape the brownies into a Koch Stellar Star snowflake shape
2 cups sugar
2/3 cup butter
1/2 cup cocoa
1 egg
2 teaspoons vanilla
3/4 cup evaporated milk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
1/4 teaspoon salt
1 cup walnuts, chopped
Combine sugar, butter, and cocoa in a heavy saucepan. Heat and stir until butter is melted. Let cool, add egg and vanilla; stir until smooth. Stir in baking powder, baking soda, flour, salt, walnuts and evaporated milk. Bake in greased 9x13" pan at 350 degrees for 30 minutes.
Print or view the cookie template by clicking on the cookie sheet thumbnail image.
Use the template as a guide to pipe melted white chocolate snowflake shapes for toppings on cakes, cupcakes and cookies.
Here is a blog that gives pretty good instruction.
Cut out several snowflake designs from PaperSnowflakes.com, HawaiianSnowflakes.com or PaperValentines.com. Place each unfolded, flattened snowflake stencil over a cookie, pie or cake. Sprinkle sweet cocoa powder, colored sugar sprinkles or cinnamon lightly over the stencil pattern. Lift the paper stencil carefully off the item.
Cut out PaperSnowflakes.com Frosty Miniflake templates and apply the stenciling method to a cup of milk or tapioca pudding, or any light or white food that will taste good with added cocoa.