Monday, May 22, 2017

Butter Cream Cookies With Chocolate Fudge Icing

I love these cookies!  Not only because they are so wonderfully decadent, but because they are a show stopper.  They turn heads whenever I walk across the room with a tray filled with these beautiful little morsels!  They are simple to make and yet they look like you took hours to make them.

Butter Cream Cookies With Chocolate Fudge Icing

2 cups all-purpose flour 
½ teaspoon baking powder 
¼ teaspoon salt 
1½ sticks (3/4 cup) butter, softened 
1 cup sugar 
1 large egg 
1 teaspoon vanilla 

Preheat oven to 350 degrees. Add flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside. 

Cream together butter and sugar until light and fluffy. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined. 

Scoop cookie dough by the tablespoon and roll with your hands before dropping them on to a large baking sheet, leaving about 2-inches between each cookie. Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glass until about ½-inch thick. Bake 10-13 minutes until lightly browned. Cool completely before icing. 

Butter Cream Frosting

1½ cups butter (3 sticks), softened 
1 cup unsweetened cocoa 
5 cups confectioner’s sugar 
½ cup milk 
2 teaspoons vanilla extract 
½ teaspoon espresso powder 
Add cocoa to a large bowl or bowl of stand mixer.  Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If you need to add more powdered sugar you can add a little at a time to get the right consistency.  Using a piping bag and tip, ice the cookies and allow to set. Makes two dozen.

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