Cats & Bats, Witches & Brooms: Chocolate Halloween Cookies

A few years ago, I found these Retro 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes. These are perfect for Chocolate Halloween Cookies!

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

Mickey & Minnie Chocolate Cookies for Valentine's Day!

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day because I have a lot of Heart Cookie Cutters - many different sizes and different shaped hearts. But what says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have, but I'm using Mickey & Minnie for my Valentine's Day cookies.

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious! You can decorate them in many different ways or leave them plain.

CHOCOLATE COOKIES

Ingredients
2 &1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes.
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost or decorate my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! Be sure not to skip the refrigerating and freezing directions.

What cookie cutters are you planning to use for Valentine's Day?

 

CHOCOLATE GINGERBREAD MEN: Recipe and Cookie Cutters

Christmas is a great time to bring out the Cookie Cutters. Here are some of my favorite Gingerbread Cookie Cutters. Be sure to scroll down.  But what's a cookie cutter without a good recipe? Here's my favorite Chocolate Gingerbread Cookie Recipe.

Chocolate Gingerbread Cookie Recipe
This awesome recipe is from Matt Lewis and Renato Poliafito - Food & Wine Magazine

Cookies

Ingredients

3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-70% cacao), melted and cooled

Directions

In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with the paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.

Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.

Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.

Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

Gingerbread Cookie Icing Tips!!

You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in the squeeze bottles.

Decorate your cookies. Let stand until icing dry, about 30 minutes.

Make Ahead: Chocolate gingerbread cookies can be kept in an airtight container for up to 5 days. 

*** 

GINGERBREAD MEN COOKIE CUTTERS
 
Yoga Cookie Cutters Set 1: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And for some vintage Cutters:

RICH CHOCOLATE REINDEER COOKIES: National Cookie Day!

Today is Cookie Day, but the cookie making continues throughout this week which is National Cookie Week! Well, really, the baking continues throughout the month! Let's face it. It's Cookie Month!

If you're like me, you can never have enough cookies -- or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)

Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

MICKEY MOUSE OREO AND CHOCOLATE COOKIES: Mickey Mouse Day

Happy Birthday, Mickey! Today Mickey Mouse is 93 years old. For Mickey's 90th birthday, Oreo released Limited-Edition Birthday Cake Flavor cookies. I'm pretty sure they've been discontinued, but I found a package for sale on eBay. What's the shelf-life of Oreos?

Mickey Mouse made his debut in the Disney cartoon Steamboat Willie on November 18, 1928. The Oreo Birthday Cake Flavor Cookies have cake-flavored creme filling with fun colored spriknles and the chocolate wafers have three different designs: one with the mouse wearing a party hat and the others are a party horn and the number 90. The packaging is also a retro-styled image of Mickie that harkens back to Steamboat Willie.

O.K. so this is probably not a cookie you can buy, but here's a recipe for Mickey and Minnie Chocolate Cookies you can make to celebrate! This recipe for Mickey Mouse Chocolate Cookies is from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several different ones--full body, head, ears, etc). 

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt

1 ½ sticks of butter, softened

Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon pure vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

CHOCOLATE CATS & BATS, WITCHES & BROOMS: Chocolate Halloween Cookies with Retro Cookie Cutters

A few years ago, I found these wonderful 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

MICKEY & MINNIE CHOCOLATE COOKIES FOR VALENTINE'S DAY!

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day because I have a lot of Heart Cookie Cutters - many different sizes and different shaped hearts. But what says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have, but I'm using Mickey & Minnie for my Valentine's Day cookies.

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious! You can decorate them in many different ways or leave them plain.

CHOCOLATE COOKIES

Ingredients
2 &1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes.
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost or decorate my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! Be sure not to skip the refrigerating and freezing directions.

What cookie cutters are you planning to use for Valentine's Day?

 

MICKEY MOUSE CHOCOLATE COOKIES: National Mickey Mouse Day

Today is Mickey Mouse Day! Mickey Mouse first appeared publicly in the short film “Steamboat Willy” on November 18, 1928, the day fans officially recognize as Mickey Mouse’s Birthday. Mickey reminds us of the magic of childhood — a time when dreams had wings, and our imagination made everything possible. Read more about Mickey Mouse on National Today.

From National Day Calendar:

Mickey Mouse came under the roller coaster events of Oswald’s success and Universal’s disappointing contract negotiations. Disney Bros. Studio took their leave of both the studio and Oswald and set to work creating a character who would go on to lead the company into the future.

From a rabbit named Oswald to a mouse named Mortimer, eventually, the squeaky-voiced rodent was dubbed Mickey. He flopped in two animated short films without any success. Then on November 18, 1928, Mickey’s star was born. The first animation synchronized to music and sound effects, Steamboat Willie premiered in New York.

Within a year, a Mickey Mouse Club popped up in Salem, Oregon. This particular club offered admission as a fundraiser for the Salvation Army with a donation of either a potato or a small toy and a penny. According to a December 22, 1929, Statesman Journal (Salem, Oregon) article, $12 and three truckloads of potatoes and toys collected by eager new members.

Remember, the stock market crashed just 20 days before Mickey Mouse was born. That a cute little mouse could bring smiles to the faces of children at an uncertain time really isn’t such a surprise.
Generally, new members joined the club by completing an admission form obtained from a local merchant and attending meetings held during matinees at local movie houses. The price of admission often was reduced for good deeds and report cards. By the end of 1930, the Mickey Mouse Clubs had spread across the country.

In 1935, animator Fred Moore gave Mickey a new look that enabled a more fluid movement to the animation. A makeover in 1935 by animator Fred Moore gave Mickey the look we are familiar with today. The big eyes, white gloves, and the pert little nose. More lovable than ever before, he propelled himself even further into the hearts of children everywhere.

There are so many ways to celebrate, but here's an easy and delicious one for Mickey Mouse Chocolate Cookies from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several different ones--full body, head, ears, etc).

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt

1 ½ sticks of butter, softened
Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon pure vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

UNIQUE GINGERBREAD COOKIE CUTTERS & CHOCOLATE GINGERBREAD COOKIE RECIPE

Are you ready for the holidays? Any Gingerbread boys & girls in your cookie mix? I love Gingerbread Boys & Girls, and I these cookie cutters for traditional and not so traditional Gingerbread People are great! Be sure and scroll down for a Recipe for awesome Chocolate Gingerbread Cookies.

Yoga Cookie Cutters Set I: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And some Vintage Gingerbread Boy Cookie Cutters

Chocolate Gingerbread Cookie Recipe
Recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

COOKIES

Ingredients
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

Directions
In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in tubes.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

Unique Gingerbread Cookie Cutters & Chocolate Gingerbread Cookie Recipe

The first week in December is Cookie Cutter Week! What perfect timing. I've been posting holiday Cookie recipes this week, and I'll continue throughout the month. I love Gingerbread Boys & Girls, and I love these great cookie cutters for traditional and not so traditional Gingerbread People! Be sure and scroll down for a Recipe for an awesome Chocolate Gingerbread Cookies.

Yoga Cookie Cutters Set I: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And some Vintage Gingerbread Boy Cookie Cutters

Chocolate Gingerbread Cookie Recipe
Recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

COOKIES

Ingredients
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

Directions
In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in tubes.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

Vintage Halloween 'Cooky' Cutters & Chocolate Cookie Recipe

I found these wonderful 1960s Halloween Cookie (Cooky) Cutters a few years ago at the Alameda Flea Market. Love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one I adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these retro cookie cutters. The chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste.

Chocolate Cats and Bats, Witches and Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 tsp salt
12 Tbsp sweet butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.
In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On lightly floured sheet of waxed paper, using floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc).
Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

Mickey & Minnie's Valentine's Day Chocolate Cookies!

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters, so you have different sizes and different shaped hearts. A few years ago at the Flea Market I came across these two cuties. What says Valentine's Day more than the perfect couple -- Mickey and Minnie Mouse!

So here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Minnie and Mickey!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

CHOCOLATE COOKIES

Ingredients
2 & 1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup sweet butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp Madagascar vanilla

Instructions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes (optional) 
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies!

What cookie cutters are you planning to use for Valentine's Day?

Vintage Halloween 'Cooky' Cutters: Cats, Bats, Witches and Brooms: Chocolate Cookies

I found these wonderful 1960s Halloween Cookie (Cooky) Cutters a few years ago at the Alameda Flea Market. Love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one I adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these retro cookie cutters. The chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste.

Chocolate Cats and Bats, Witches and Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons sweet butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
1. Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.
2. In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
3. On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
4. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.
5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

Mickey and Minnie Valentine's Day Chocolate Cookies

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters so you have different sizes and different shaped hearts. But recently at the Flea Market I came across these two cuties. What says Valentine's Day more than the perfect couple--Minnie and Mickey Mouse!

So here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Minnie and Mickey!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

Ingredients
2 & 1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup sweet butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp. Madagascar vanilla

Instructions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes (optional) 
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't ice my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! What cookie cutters are you planning to use for Valentine's Day?

Chocolate Gingerbread Cookie Recipe & Cool Gingerbread Cookie Cutters

Christmas is a great time to bring out the Cookie Cutters. Here are some favorites that are perfect for Chocolate Gingerbread Men. Be sure and scroll down for a Recipe for awesome Chocolate Gingerbread Cookies and some Gingerbread Cookie Icing Tips!
 
Yoga Cookie Cutters Set 1: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas


GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

Chocolate Gingerbread Cookie Recipe
This awesome recipe is from Matt Lewis and Renato Poliafito - Food & Wine Magazine

Cookies
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons sweet butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

1. In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with the paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
2. Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
3. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
4. Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

Gingerbread Cookie Icing Tips!!

You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in the squeeze bottles.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate gingerbread cookies can be kept in an airtight container for up to 5 days.