Best Chocolate Stuffed Christmas Sugar Cookies Recipes

CHOCOLATE CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

CHOCOLATE-STUFFED CHRISTMAS SUGAR COOKIES

Steps:

• In large bowl, beat sugar, butter, shortening and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.
• Heat oven to 400° F. Roll half of dough into 13x9-inch rectangle on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into 13x9-inch rectangle on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each "package" with fingers or fork to seal. Place 2 inches apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate tops of each package with icings to form ribbon and bow.