My friend Mary had a birthday recently so I pulled out my cookie book and scoured the pages for the perfect celcbration treat. I didn’t have a lot of time so I decided to try a simple recipe for chocolate cookies that looked awesome because of the icing. When the cookies come out of the oven they’re still soft so you press a cookie cutter into the top to create an indented pattern that can later be filled. It’s great for stacking cookies because the imbedded icing is less likely to stick to other cookies. These are “star” cookies because that’s the only cookie cutter I had which was small enough for my cookie size. I don’t have the exact recipe here right now but here’s the basics.
I box chocolate cake mix (equally good with any other cake mix flavor)
1/4 cup oil
2 cups powdered sugar
2-3 Tb milk
Preheat oven to 350 (I’m not positive but I think most cookies bake at 350). Mix ingredients together in a bowl until well incorporated. Using a teaspoon scoop dough and form into round balls, place 2 in apart on a cookie sheet. (I got 48 cookie balls out of my batch). Then press a glass into sugar and then flatten each cookie ball with the glass. Bake in the oven for 8-10 minutes. As soon as you pull the cookies from the oven gently press a cookie cutter into each one to create the design.
For Icing: Whisk together powdered sugar and enough milk to achieve a thick but pourable icing. Then mix in food coloring of your choice. (I whisked the sugar in four separate bowls of 1/2 cup sugar to easily create 4 different colors). Pour or scoop icing into a ziplock bag and snip the very end (I tried to make the hole as tiny as possible) to create a piping bag. Then pipe the icing into the indent of the cookies. Allow to cool and dry (the cookies don’t necessarily have to cool before the icing step).