moose

Christmastime is synonymous with cookie cutter cookies.&nbsp; Crispy Chocolate Cookie Cutter Cookies are a simple and inexpensive way to add a special touch to a deliciously classic cookie.

Crispy Chocolate Cookie Cutter Cookies

salted butter, (softened)

sugar

vanilla extract

all purpose flour

cocoa powder

baking powder

confectioner's sugar

cream of tartar

milk

In a mixing bowl, use a hand-held mixer to beat the butter until light and fluffy.&nbsp; Add the sugar and beat into the butter until well combined.&nbsp;

Add the egg and the vanilla and beat into the butter mixture.

Next, add the flour, cocoa powder, and baking powder, and with the mixer on low speed, blend into the butter mixture just until the flour is incorporated.

Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.

Preheat oven to 350 degrees.&nbsp; Prepare a baking sheet by lining it with parchment paper.&nbsp; Set aside.

Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper.&nbsp; Cut out desired shapes.

Transfer cookies to prepared baking sheet.&nbsp; Bake for 12 minutes.&nbsp; Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack.&nbsp; DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAS PASSED.

Roll out the rest of the dough and start again.&nbsp; Repeat until all dough has been used.

When the cookies are completely cooled, prepare the royal icing by beating all ingredients together until the icing is smooth and glossy.

Transfer icing to a piping bag fitted with a writing tip and slowly outline the shape of the cookie.

Allow the icing to harden before stacking.&nbsp; Can be left on the counter top in a food safe container for 5-7 days.

This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.

Dark chocolate mousse cake

Plaistowe Premium Dark Chocolate, finely chopped

unsalted butter, chopped

(1/2 cup) caster sugar

milliliters (1/4 cup) hot water

(1/3 cup) plain flour

(1/4 cup) self-raising flour

NESTLÉ BAKERS' CHOICE Cocoa

dark chocolate (70% cocoa), finely chopped

milliliters (3 cups) thickened cream

(3/4 cup) thickened cream

liquid glucose

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The middle of the week is a very good time to try out this tasty treat. It's the perfect pick-me-up, especially if you're into chocolate, and let's face it, who isn't?

Chocolate mousse in minutes

CADBURY Baking Dark Chocolate, roughly chopped

eggs,

(55 grams) caster sugar

tbsp good-quality cocoa powder, sifted

cream,

chocolate,

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This is the only steak my family will eat.  They do not even like NY strip any more.  We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare.  Better than beef and better for you too!  Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!

Venison Steak Marinade

canola oil

lemon juice

Worcestershire sauce

soy sauce

garlic

ground pepper

(1 1/2 venison steak

Mix all marinade ingredients together in a small measuring cup.  

Place venison steaks in a large zip lock bag.

Place bag in a flat casserole dish so that the steaks are in a single layer.

Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.

Drain marinade and grill steaks to desired doneness.

I double or triple this recipe for each addition package of steak.  Any wild game steak can be used in this recipe.

Wow!  My husband got a deer this year and our first taste of it was the inside loin.  I used this marinade on it and what a wonderful flavor.  I browned it in my fry pan then removed it and added mushrooms and sauteed them until slightly browned then put the loins back in and baked for about 25 minutes.  We couldn't stop eating what a great flavor.  I will be using this marinade for more than venison.  Thanks so much!

This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert

Strawberry mousse

fresh strawberry

caster sugar

mini marshmallow

double cream

Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.

Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

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Crispy Chocolate Cookie Cutter Cook...

Dark chocolate mousse cake

Chocolate mousse in minutes

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The most viewed moose recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Chocolate Cookie Cutter Cook...

Dark chocolate mousse cake

Chocolate mousse in minutes

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Strawberry mousse

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