Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Cake Cookies CutOuts




Source of Recipe


Macklinda'


List of Ingredients




Cake Cookies CutOuts
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, beaten lightly
2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (6 ounces) milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (9 ounces) chocolate chips


DARK CHOCOLATE ICING

5 ounces unsweetened baking chocolate
3 cups (12 ounces) confectioners' sugar or glazing sugar
3 tablespoons (2 ounces) light corn syrup
6 tablespoons (3 ounces) hot water
3/4 teaspoon vanilla


Recipe



Make sure the butter, eggs and milk are at cool room temperature, 68°F to 72°F depending on the temperature of your kitchen. Plan on removing them from the refrigerator 45 minutes to 2 1/2 hours before you want to begin preparing the cookies.

In a large bowl, beat the butter (at medium speed, of an electric stand mixer, or high speed of an electric hand mixer) for 1 minute. Add the sugar and continue to beat for 5 minutes. Dribble in the eggs very gradually, beating all the while, and beat till light colored. This will take a total of 5 minutes. Be sure to stop once to scrape down the sides of the bowl.

In a small bowl, sift together the flour, baking powder, and salt; set aside. Whisk together the milk, vanilla, and almond extract in a cup; set aside.

Using a spatula or large spoon (or an electric mixer on low speed), stir the flour mixture into the butter mixture in the bowl alternately with the milk mixture, beginning and ending with the flour. Stir only until the batter is completely mixed. Stir in the chocolate chips.

Spread the batter in a lightly greased (grease the sides of the pan, too) or parchment-lined half-sheet (18” x 13”) pan. Bake the batter in a preheated 375°F oven for 15 minutes, or until it springs back lightly, and doesn’t leave a fingerprint, when you gently press the center.

Remove the baked batter from the oven, and allow it to cool. Carefully turn the cake out onto a large, rectangular rack by placing the rack business side down atop the baked cake, then flipping the whole thing over, so the cake is upside-down on the rack. Use the cookie cutters of your choice to cut cookies, leaving them in place on the rack after you’ve cut them. When all the cookies are cut, pick out the scraps; you can simply nibble on them, or layer them with instant pudding to make an easy trifle.

Drizzle icing over the cookies, or spread each with icing individually. Yield: 3 to 4 dozen cookies, depending on how big you make them.

DARK CHOCOLATE ICING

In a saucepan set over low heat, or in the microwave, melt the chocolate, stirring till smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring till smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted chocolate to the sugar mixture, then add the vanilla. If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 2 to 4 teaspoons additional water.