653 bake cookies unsweetened cocoa Recipes

unsweetened chocolate, chopped, semisweet chocolate chips, butter, eggs, white sugar, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking powder, salt, semisweet chocolate chips

unsweetened cocoa, margarine, softened, sugar, unsweetened applesauce, vanilla extract, all-purpose flour, baking powder, salt, powdered sugar

unsweetened cocoa, margarine, softened, sugar, unsweetened applesauce, vanilla extract, all-purpose flour, baking powder, table salt, powdered sugar

unsweetened chocolate, semi-sweet chocolate chips, divided, butter, sugar, eggs, vanilla extract, flour, unsweetened cocoa powder, baking powder, salt, powdered sugar , for dusting

brown sugar, white sugar, unsweetened cocoa powder, chopped pecans, jumbo chocolate chips, all-purpose flour, baking soda, baking powder, salt

brown sugar, sugar, unsweetened cocoa powder, all-purpose flour, baking powder, salt

baking soda, sugar, unsweetened cocoa powder, salt, milk, vanilla extract, all-purpose flour, chopped pecans, butter or 3/4 cup margarine, softened, eggs, butter or 1/2 cup margarine, light brown sugar, light corn syrup, sweetened flaked coconut, toasted, chopped pecans, vanilla extract

unsweetened cocoa powder, ground ginger, baking soda, ground cinnamon, salt, flour, brown sugar, granulated sugar, softened butter, shortening, egg, molasses, water, vanilla extract

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

cream filling, semisweet chocolate chips, whipping cream, instant coffee granules, powdered sugar, unsalted butter, room temperature, vanilla extract, cookies, all purpose flour, unsweetened cocoa powder, unsweetened dark cocoa powder, baking soda, salt, unsalted butter, room temperature, golden brown sugar, sugar, egg, water, vanilla extract, instant coffee granules, semisweet chocolate chips, milk chocolate, coarsely chopped

granulated sugar, shortening, egg, all-purpose flour, baking soda, salt, unsweetened cocoa powder, pure vanilla extract, milk, m iniature & baking bits, marshmallows, butter, softened, water, sugar, unsweetened cocoa powder, m iniature & baking bits

cookie dough, light brown sugar, unsalted butter, water, vanilla extract, eggs, flour, unsweetened cocoa powder, salt, baking soda, semi-sweet chocolate chips, evaporated milk , plus more as needed to thin, granulated sugar, unsalted butter, egg yolks, slightly beaten, vanilla extract, chopped pecans, flaked coconut

butter or 1/4 cup margarine, softened, shortening, brown sugar, molasses, egg, flour, unsweetened cocoa, baking soda, ginger, cinnamon, salt, nutmeg

unbleached all purpose flour, unsweetened cocoa powder (preferably dutch-process), baking powder, unsalted butter, room temperature, sugar, powdered sugar, egg, creamy peanut butter (do not use old-fashioned style or freshly ground), vanilla extract, sugar, imported milk chocolate (such as lindt), finely chopped, powdered sugar, strawberry jelly, whisked to loosen

unsweetened cocoa powder, boiling water, creamy salad dressing, white sugar, vanilla extract, all-purpose flour, baking soda

unsweetened cocoa powder, granulated sugar, vegetable oil, eggs, pure vanilla extract, flour, baking powder, salt, powdered sugar, parchment paper

butter, softened, sugar, sour cream, eggs, vanilla extract, flour, unsweetened cocoa powder, baking soda, salt, water, cream cheese, softened, sugar, egg, flour, vanilla extract, salt, hershey cookies n creme nugget decorative candies , unwrapped, butter (optional), powdered sugar (optional), water (optional), vanilla extract (optional)

no bake chocolate peanut butter cookies, makes about 2 dozen ., granulated sugar, milk, unsweetened cocoa, butter, quick oats, peanut butter, vanilla extract, place oats , peanut butter and vanilla extract in a large bowl. set aside. combine sugar, milk, cocoa and butter in a large saucepan. bring to a boil; boil 1 minute (no longer!). remove from heat. pour over oat mixture; stir well. drop by large spoonsful onto wax paper and let cool.