Ingredients:
2 oz. semi-sweet chocolate
1-1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. butter, softened
1 C. sugar
1 egg
1 tsp. vanilla
In a microwave-safe bowl, melt chocolate in microwave. Set aside to cool.
In a small bowl stir together flour, baking powder, baking soda and salt. In a separate mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Add melted chocolate and stir until well blended. Gradually add flour mixture to butter mixture until well combined. Wrap dough in plastic and refrigerate for at least 30 minutes.
Roll dough to 1/8″ thickness and cut out cookies with tree shaped cookie cutter. Place on ungreased cookie sheets. Bake at 375 degrees 7-10 minutes or until lightly browned at edges. Decorate as desired.
Ingredients:
1/2 C. crunchy peanut butter
3/4 C. shortening
1/2 C. packed brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla extract
1-1/4 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
6 oz package semi-sweet chocolate chips
In a mixing bowl, beat peanut butter, shortening, sugars, egg and vanilla until well combined. In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture and blend well. Stir in chocolate chips. Drop batter 2 inches apart onto baking stone. Bake at 375 degrees for 10-15 minutes. Let stand 2 minutes before removing from baking stone.
Ingredients:
1 C. butter or shortening, softened
1 C. oil
1 C. sugar
1 C. confectioners sugar, sifted
2 eggs
4 C. flour
1 tsp. soda
1 tsp. cream of tarter
1 tsp. salt
1 tsp. vanilla
12 oz. package semi-sweet chocolate chips
Extra sugar
Combine first five ingredients in a large bowl. Beat until smooth. In a separate bowl, combine flour, soda, creams of tarter, and salt. Add to butter mixture and mix well. Stir in vanilla and chocolate chips. Shape mixture into 1″ balls. Roll cookie dough balls in extra granulated sugar. Place 2″ apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes. Remove to wire racks to cool.
