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Cookies - Chocolate-Tini

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Rolled and shaped chocolate sugar cookies are a bit rare - which makes this recipe a welcome change of pace.  The creme de cacao can give a nice texture and finish to the cookie.  And a sugary creme de cacao glaze just melts chocolate in your mouth. Mmm, mmm

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngCreme de Cacao with Vodka glaze

 

 What is the difference?

Hi-Proof Ingredients:

Makes about 55 martini shaped cookies or 80 shot shaped cookies

  • 1 Family size package (17 oz) Cocktail Cookie Hi-Proof Baking Mix
  • 1/2 cup powdered cocoa
  • 2 TBSP vodka
  • 4 TBSP + 2 TSP creme de cacao

 

Hi-Proof Directions:

In a large bowl and using a hand mixer on medium combine the Cocktail Cookie Hi-Proof Baking Mix, the powdered cocoa and the cocktail ingredients. Small granules will form, turning into small balls and eventually one large ball.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to the 375 degrees. Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

NOTE:  If the dough does not "ball up" add another tsp of liquid.  If the dough is too "sticky" then add some flour.

Lo-Proof Ingredients:

Makes about 60 martini shaped cookies or up to 100 shot shaped cookies

  • 2 1/2 cups all purpose flour
  • 1/2 cup powdered cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup softened butter or margarine
  • 2/3 cup sugar
  • 1 egg
  • 1 TBSP vodka
  • 1 TBSP + 2 TSP creme de cacao

Lo-Proof Directions:

Sift together flour, cocoa, salt and baking powder.  In a separate mixing bowl combine butter, sugar, egg and cocktail ingredients.  After it is mixed well turn the mixer up to medium and whip together for about 2 minutes until light and fluffy.  Gradually add in the flour mixture. The mixture will increasingly become thick and will eventually "ball up".  Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

Presentation

I like to brush on a bit of Creme de Cacao on each cookie as they come out of the oven.  I find this enhances the flavor.

For a vodka glaze, combine 2 cups of powder sugar with 4 TBSP of vodka and 2 TBSP of Creme de Cacao.  If you need to thin the glaze, just add a few more drops of liquid.  Alternatively substitute water or milk for the alcohols if you want to lighten up the alcohol content of the glaze.  

Spread the glaze on each cookie and let set.  Then decorate as you desire.  Some chocolate jimmies or a chocolate chip can be a nice touch.

Other Items You May Like:
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Baking Mix

 

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