Chocolate Buttercream Cookies

CHOCOLATE BUTTERCREAM COOKIES

PHOTO ALBUM

RECIPE

Chocolate Buttercream Cookies

Ingredients

½ cup butter

½ cup sugar

1 egg

½ teaspoon vanilla

1 teaspoons baking powder

1½ cups flour

Filling

¼ cup butter

6 – 8 tablespoons icing sugar

¼ teaspoon vanilla flavoring 

1 oz Unsweetened Chocolate (Melted)

Method

1.       Preheat oven to 350°F.

2.      In a large bowl, cream butter and sugar with an electric mixer.

3.      Beat in egg and vanilla.

4.      Mix baking powder and flour, add half cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.

5.       Roll out dough to about ¼ inch thick and cut with Linzer Cutter Set to desired shapes.

6.       Bake for 10 – 12 minutes or until baked golden brown.  Cool on cooling rack.

7.       Prepare buttercream filling but creaming butter and gradually adding icing sugar.  Add vanilla and chocolate.

8.       Take about a ¼ - ½ teaspoon of buttercream and place on the bottom half of the Linzer cookie and top with the other top half. 

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached.

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.

Chocolate Buttercream Cookies were made and prepared by Shirley-Ann Pearman

Similar Recipes
Valentine's Heart Shape Cookies
Christmas Tree Roll-Out Cookies

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

If you would like to network with me at SFI, please sign up here and I will welcome you within the SFI membership area, to get you started within the affiliate program there.

Marketing SFI Affiliate Center

I'm growing a second income with SFI. So can YOU! Now in their 20th year, SFI is the top-rated affiliate program in the world. Get started FREE at: http://www.sfi4.com/19530046/FREE

********

I've just started building a second income with SFI. Now in their 20th year, SFI is the top-rated affiliate program in the world. Join me FREE at: http://www.sfi4.com/19530046/FREE

PLEASE CLICK HERE

Eggnog Coffee Cake

EGGNOG COFFEE CAKE 

Eggnog Coffee Cake

Ingredients

1 cup flour

2 teaspoon baking powder

4 tablespoons sugar

¼ teaspoon salt

3 tablespoons melted butter

¼ cup milk

¼ cup eggnog

1 teaspoon vanilla

Method

1.          Preheat oven to 350°F.

2.          Grease 8 inch square baking pan.

3.          Combine flour, baking powder, salt and sugar.

4.          Make a well in the center, add eggnog, milk, vanilla and butter.  Fold in until well blended.  Can add more eggnog and milk here if you think it is too thick, gradually to consistency you prefer.

5.          Pour into baking pan.

6.          Bake for 20 minutes or until baked.
7.          Cool and cut into squares, remove from baking pan and serve warm with butter.

8.          Serve 16 squares.

Eggnog Coffee Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

PLEASE CLICK HERE

Eggnog Muffins

EGGNOG MUFFINS 

Eggnog Muffins

Ingredients

1 cup flour

2 teaspoon baking powder

4 tablespoons sugar

¼ teaspoon salt

3 tablespoons melted butter

¼ cup milk

¼ cup eggnog

1 teaspoon vanilla

Method

1.          Preheat oven to 350°F.

2.          Grease muffin pan.

3.          Combine flour, baking powder, salt and sugar.

4.          Make a well in the center, add eggnog, milk, vanilla and butter.  Fold in until well blended.  Can add more eggnog and milk here if you think it is too thick, gradually to consistency you prefer.

5.          Spoon into muffin cups.

6.          Bake for 20 minutes or until baked.

7.          Remove from muffin cups and serve warm with butter.

8.          Serve 5 – 6 muffins.

Eggnog Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

PLEASE CLICK HERE

Christmas Cookies

Home Baked Sugar Cookies:

Home Baked Sugar Cookies Recipe at:  http://bit.ly/2TdYt9w

CHRISTMAS COOKIES 

Recipe at:  http://bit.ly/2EXAGGV

Recipe located at 
http://bit.ly/2EXAGGV

Recipe shared here is my mother's (Betty Ming) recipe which she baked for many years for her family on many Birthdays, Sunday baking times, Special Treats, School lunch boxes etc.  She often used the fork method with sprinkles.

PLEASE CLICK HERE

Christmas Cakes And Christmas Pudding

CHRISTMAS CAKES

CHRISTMAS PUDDING

Pound Cake RECIPE

Fruit Pound Cake RECIPE

Cherry And Walnut Pound Cake  RECIPE

Dark Fruit Cake  RECIPE

Steamed Fruit Cake Pudding RECIPE

RECIPES LOCATED HERE:-

Pound Cake

Fruit Pound Cake

Cherry And Walnut Pound Cake

Dark Fruit Cake 

Steamed Fruit Cake Pudding

PLEASE CLICK HERE

Merry Christmas And A Happy New Year!

Merry Christmas And A Happy New Year!

Fruitcake Tea Bread

Pumpkin Tea Bread

PLEASE CLICK HERE

Gingerbread Cupcakes

GINGERBREAD CUPCAKES

GINGERBREAD CUPCAKES

Ingredients

¼ cup shortening

¼ cup sugar

1 egg

½ cup molasses

1¼ cup flour

¾ teaspoon baking soda

¼ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

½ cup hot water

Method

1.          Preheat oven at 350°.

2.          Grease and flour a 8 inch round, loaf or 8 x 8 inch square baking pan; cupcake pans.

3.          Sift together all dry ingredients; set aside.

4.          Cream shortening and sugar.

5.          Add eggs and molasses.

6.          Add flour mixture and hot water, alternately.

7.          Pour mixture into prepared pan.

8.          Bake about 40 minutes for cakes 20 minutes for cupcakes or until done when a cake tester is inserted and comes out clean.

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

Optional:  Sprinkle with sugar crystals prior to baking.

Gingerbread Cupcakes was made and prepared by Shirley-Ann Pearman

  

Photography by Shirley-Ann Pearman

Cake recipe by my Aunt Sylvia Flood (Daddy’s Sister) which she made on many occasions in a variety of variations over the years for example cupcakes, loaf, round pan, square pan, sheet pan etc.  She gave the recipe to me many years ago while at her house after she had served and offered it to her family.  She also like serving it with a sauce liked served with Christmas Pudding.

 sssssssss

Other Gingerbread Recipes:

https://recipemarketing.blogspot.com/2013/05/tropical-gingerbread.html

https://recipemarketing.blogspot.com/2012/05/tropical-gingerbread.html

http://bermudatraditionalrecipes.blogspot.com/2013/04/ginger-bread.html

https://recipemarketing.blogspot.com/2015/11/ginger-bread-cupcakes.html

sssssssss

PLEASE CLICK HERE