Chocolate Slice-and-Bake Penguins

Chocolate Slice-and-Bake Penguins
Servings: 85 Yield: 85 cookies Prep 1 hr Total Time 3 hrs 45 mins (includes chiling)

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 2 tablespoons milk
  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2/3 cup vanilla frosting
  • Yellow, green, red, and blue food coloring
  • Miniature chocolate pieces

Make It

1. In a medium bowl combine the flour, baking powder and salt.

2. In a small bowl, melt 2 tablespoons of the butter with the milk in the microwave. Add the cocoa powder and stir until smooth.

3. In a large bowl beat the remaining 1 cup butter and the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the egg yolks; eat well. Beat in the vanilla extract.

4. Gradually add the flour mixture on low speed, beating until well blended. Remove one-third of the dough. Add the cocoa mixture to the remaining dough in the large bowl and beat until well blended.

5. Divide the vanilla dough in half. Roll it out into two 12-inch long ropes. Divide the cocoa dough in half. On a lightly floured sheet of wax paper, roll one half of the cocoa dough into a 5x12-inch rectangle. Using your hands, make a slight depression lengthwise down the center of the chocolate dough rectangle. Place a vanilla log into the depression. Repeat with the remaining vanilla and chocolate dough.

6. Using the wax paper, bring both sides of the cocoa dough up and over the vanilla log to completely encircle the log. Press to seal the edges. Using your hands, roll the dough on the countertop a few times to make it smooth and slightly triangular shaped. Cover in wax paper, transfer to a cookie sheet and place in the refrigerator to chill. Repeat with the remaining dough. Refrigerate the dough until firm, about 2 hours, or wrap in plastic and freeze for up to 3 weeks.

7. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper. Working with one log at a time, slice the log with a thin knife into 1/4-inch thick slices. Transfer the slices, about 2-inches apart, to the prepared cookie sheets. Bake until firm and golden on the bottom, about 12 to 14 minutes. Transfer cookies to a wire rack and cool completely. Repeat with the remaining dough.

8. Divide the vanilla frosting evenly between three bowls. Tint one third of the vanilla frosting orange with the red and yellow food coloring. Tint another third black with green, red, and blue food coloring. Spoon the orange, black, and vanilla frostings into separate freezer weight ziptop bags and seal. Snip a very small corner from each of the bags. Pipe small dots of the vanilla frosting near the tapered edge of the cookies for eyes. cover with mini chips, ends pointed in. Pipe dots of orange frosting for the beak and feet at the lower edge of cookie. Pipe black half-circles as the wings. Repeat with the remaining cookies.

Nutrition Facts

Servings Per Recipe: 85; Amount Per Serving: cal. (kcal): 61, Fat, total (g): 3, chol. (mg): 11, sat. fat (g): 2, carb. (g): 8, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): 4, pro. (g): 1, vit. A (IU): 82, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 9, Cobalamin (Vit. B12) (µg): , sodium (mg): 29, Potassium (mg): 13, calcium (mg): 12, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.