Chocolate X & O Cookies
Yield
5 dozenPrep
40 minCook
5 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
icing for decorating
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
icing for decorating
|
* |
Directions
In large bowl, beat butter, sugar and vanilla on medium speed of electric mixer until light and fluffy.
Add eggs; beat well.
Beat in corn syrup.
Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
Cover; refrigerate until dough is firm enough to handle.
Heat oven to 350℉ (180℃).
Shape dough into X and O shapes.
Place on ungreased cookie sheet.
Bake 5 minutes or until set.
Remove from cookie sheet to wire rack.
Cool completely.
Decorate as desired with icing.
To shape Xs: Shape rounded teaspoon dough into 3-inch logs.
Place 1 log on cookie sheet; press lightly in center.
Place another 3-inch log on top of first one, forming X shape.
To shape Os: Shape rounded teaspoon dough into 5-inch Connect ends, pressing lightly, forming O shape.
