uty aluminum foil.
large cookie sheets.
Dremel Tool, with
oiler on low heat, combine chocolate chips, heavy cream, and butter
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.
he chocolate cookie.
Now, it's time to make the chocolate cookie dough
Chocolate Cookie Crust In a small bowl
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in cream cheese until smooth.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape into 1 inch balls.
Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles.
Store in the refrigerator.
Makes 2 1/2 to 3 dozen.
ugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
eat.
Whisk in the chocolate chips till they melt.
Preheat oven to 375\u00b0F.
Combine crumbs and butter; mix well.
Firmly and evenly press mixture into a 9\" or 10\" pie plate.
Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.
Cool on a wire rack for at least 30 minutes before filling.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
re no large pieces of cookie remaining.
Line a baking
o 375 degrees.
Spray cookie sheets with baking spray.
o form a \"cup.\" Chill for at least 30 mins.
Add all ingredients (except for chocolate chips) to a good food
n the flour, walnuts and chocolate.
Transfer to a bowl
Preheat oven 350\u00b0F.
Cream butter and sugar.
Beat eggs and vanilla and beat into butter mixture.
Sift in dry ingredients, add coconut and mix well.
Scoop 1 tsp mounds onto prepared cookie sheet.
Bake for 13 minutes.
Cool on wire rack.
TOPPING:
Melt chocolate in double boiler and dip in 1/2 of each cookie.
Lay cookies on sheet of wax paper and sprinkle on vermicilli.
Place in refrigerator just long enough for chocolate to harden.
n a medium bowl, mix cookie crumbs, 3 tablespoons sugar and