Iced Devil's Food Cookies
Dec 6, 2012 23:57:57 GMT -5
Post by PrisonerOfHope on Dec 6, 2012 23:57:57 GMT -5
Iced Devil's Food Cookies
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 cup melted butter
1 beaten egg
1/2 cup extra strong brewed coffee
1/2 cup sugar for rolling
In a large bowl mix the flour, sugar, cocoa, salt, and baking soda. Once combined, add the melted butter and mix thoroughly.
Add the egg; mix well, then the coffee.
Chill dough for at least one hour or overnight.
Roll the dough into 1" balls, then roll in the 1/2 cup of sugar.
Place on greased cookie sheet, flattening slightly.
Bake at 350 for 8-10 minutes; cool on cookie sheet for one minute, then remove to wire rack to cool completely.
White Icing
1 cup confectioners sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 - 4 tbs. light cream
Line up the cookies on a sheet of waxed paper, touching each other.
Mix the sugar with the vanilla and salt; add light cream until the frosting is the consistency you want.
Put the frosting in a food storage bag, twist the top closed, and cut off a corner. Squeeze it out in fine lines over your cookies.
Chocolate Icing
1 cup confectioners sugar
1/4 cup cocoa
1/2 tsp. vanilla
1/4 tsp. salt
3 - 6 Tbs. light cream
Turn the wax paper with the cookies 90 degrees so the lines of chocolate frosting will criss-cross.
Follow directions as for white icing.
Let the frosting dry before packing cookies in single layers in a box lined with wax paper.
NOTE: You can use food colors or other flavor extracts in the icing to make it even more special.
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 cup melted butter
1 beaten egg
1/2 cup extra strong brewed coffee
1/2 cup sugar for rolling
In a large bowl mix the flour, sugar, cocoa, salt, and baking soda. Once combined, add the melted butter and mix thoroughly.
Add the egg; mix well, then the coffee.
Chill dough for at least one hour or overnight.
Roll the dough into 1" balls, then roll in the 1/2 cup of sugar.
Place on greased cookie sheet, flattening slightly.
Bake at 350 for 8-10 minutes; cool on cookie sheet for one minute, then remove to wire rack to cool completely.
White Icing
1 cup confectioners sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 - 4 tbs. light cream
Line up the cookies on a sheet of waxed paper, touching each other.
Mix the sugar with the vanilla and salt; add light cream until the frosting is the consistency you want.
Put the frosting in a food storage bag, twist the top closed, and cut off a corner. Squeeze it out in fine lines over your cookies.
Chocolate Icing
1 cup confectioners sugar
1/4 cup cocoa
1/2 tsp. vanilla
1/4 tsp. salt
3 - 6 Tbs. light cream
Turn the wax paper with the cookies 90 degrees so the lines of chocolate frosting will criss-cross.
Follow directions as for white icing.
Let the frosting dry before packing cookies in single layers in a box lined with wax paper.
NOTE: You can use food colors or other flavor extracts in the icing to make it even more special.
