Chocolate Cookies for the Holidays

Chocolate Kringles

• 1/2 c. butter or margarine
• 4 (1 oz) squares unsweetened chocolate
• 2 c. sugar
• 2 tsp.vanilla
• 4 eggs
• 2 c. sifted flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. chopped walnuts (optional)
• Powdered sugar

Melt together butter and chocolate over low heat. Combine chocolate mixture, sugar and vanilla; blend well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts.

Chill dough in refrigerator several hours - best if over night - Shape dough into 1" balls. Roll in powdered sugar. Place balls about 2" apart on greased baking sheets.

Bake in 350 degree oven 15 minutes or until done. Remove and cool on racks. Makes six dozen.
Recipe from a friend

If you have some leftover walnuts, try this recipe for Chocolate Walnut Wafers

Chocolate Cut Out Cookies

• 1/2 cup butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/2 cups all purpose flour
• 1/3 cup Hershey's cocoa
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Chocolate Glaze or Vanilla Glaze

In a large mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder, baking soda, and salt. Add to creamed mixture, blending well. Chill dough about 1 hour or until firm enough to roll.

Preheat oven to 325°. On lightly floured board or between 2 pieces of waxed paper, roll small portion of dough at a time to 1/4 inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.

Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet to wire rack. Cool completely and frost with Satiny Chocolate Glaze or Vanilla Glaze. Decorate as desired. Makes about 3 dozen cookies.
Recipe from a Favorite Brand Name Cookie Collection Cookbook

Chocolate Teddy Bears/Ornaments

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 2 tsp. vanilla extract
• 2 eggs
• 2 1/2 cups all purpose flour
• 1/2 cup Hershey's cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt

In large mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs; blend well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Refrigerate until dough is firm enough to handle.

Preheat oven to 350F.
To shape Teddy Bears:
-For each cookie, form a portion of dough into 1 large ball for body (1 to 1 1/2 inches)
-1 medium size ball for head (3/4 to 1 inch)
-4 small balls for arms and legs (1/2 inch)
-2 smaller balls for ears
-1 tiny ball for nose and 4 tiny balls for paws (optional)

On an ungreased cookie sheet flatten large ball slightly for body. Attach medium size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired. With wooden pick, draw eyes and mouth; pierce small hole at top of cookie for use as hanging ornament, if desired.

Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Store in covered container. If cookies will be used as ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for hanging, if desired. Makes about 14 cookies.
Recipe from a Favorite Brand Name Cookie Collection Cookbook pg 150
See the recipe: Chocolate Cookie Teddy Bear Ornaments

Chocolate Cookie Pretzels

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 2 tsp. vanilla extract
• 2 eggs
• 2 1/2 cups all purpose flour
• 1/2 cup Hershey's Cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Powdered Sugar, Satiny Chocolate Glaze, or Peanut Butter Chip Frosting

Preheat oven to 350°. In a large mixer bowl, beat butter, granulated sugar and vanilla until creamy. Add eggs; blend well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Divide dough into 24 pieces.

On lightly floured surface, roll each piece with hands into pencil-like strip, about 12 inches long. Place strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming a loop. Fold right side up and over the first loop. Place about 2 inches apart on cookie sheet.

Bake 8 minutes or until set. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar, or frost with Satiny Chocolate Glaze, or Peanut Butter Chip Frosting. Makes 2 dozen.
Recipe from a Favorite Brand Name Cookie Collection Cookbook

Chocolate Drop Cookies

• 1/4 cup Crisco
• 1 cup brown sugar
• 1 egg
• 1/2 cup milk
• 1 1/2 cup flour
• 1/2 tsp. soda
• 4 Tblsp. cocoa
• 1 cup chopped nuts
• 1 tsp. vanilla

Cream shortening and sugar. Add egg and milk. Add dry ingredients. Add vanilla.
Drop mixture by spoonfuls onto a well greased pan Bake at 350 until done.

Chocolate Macaroons

• 2 Tblsp. butter
• 1 cup sugar
• 1/2 cup milk
• 1/2 cup coconut
• 4 Tblsp. cocoa
• 1/2 tsp. salt
• 2 tsp baking powder
• 1 tsp vanilla

Nuts may be substituted for coconut. Put in moderate oven until set.

Chocolate Mint Bars

Mix together:
• 1/2 cup margarine
• 4 eggs
• 1 cup sugar
• 1 cup flour
• 16 oz Hershey's syrup.

Grease a 9 x 13" jelly roll pan. Bake at 350' for 25-30 minutes. Cool.
Next:
• Melt 1 and 1/2 sticks of margarine
• mix with 3 cups powdered sugar and 1 tsp. mint extract

Spread on first layer Cool.
Then:
• Melt 1 and 1/2 cup semi-sweet chocolate chips
• 3 squares of bakers chocolate
• 1 stick margarine.

Mix. Spread on top.