Stockings for the dessert table, not the mantle.
These tender, boldly chocolatey cookies have a texture somewhere between asugar cookieand a fudgybrownie.
The best part is that you get a beautifully designed cookie without the fuss of royal icing.
Credit:Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Emily Neighbors Hall
Plus, the nonpareils hide any mistakes if you lack experience in the cookie decorating department.
Add egg yolk, vanilla, and cream; beat on medium speed until combined, about 15 seconds.
Use dough immediately, or wrap tightly in plastic wrap, and refrigerate for up to 24 hours.
Let dough stand at room temperature until softened before using, about 30 minutes to 1 hour.
Roll Chocolate Dough between 2 sheets of parchment paper to 1/4 inch thickness.
Transfer dough on parchment paper to a baking sheet; chill in freezer until firm, about 5 minutes.
Cut dough using a 2 1/2- to 3-inch stocking cookie cutter.
Place cut dough shapes 3/4 inch apart on a large parchment paper-lined baking sheet.
(Reroll, freeze, and cut dough scraps as needed.)
Bake in preheated oven until tops are dry, about 8 minutes.
Let cool completely on baking sheet on a wire rack.
Decorate Cookies:
Place Cookie Glaze in a piping bag fitted with a 1/8-inch round tip.
Place sprinkles on a large rimmed plate.
Pipe glaze within sock portion of stocking, leaving cuff portion unglazed.
Dip cookie, glazed side down, into sprinkles until glazed portion is completely covered.
Turn cookie glazed side up; pipe glaze within cuff portion.
Let cookies stand, uncovered at room temperature, until glaze is set, 1 to 2 hours.
Store in an airtight container at room temperature for up to 5 days.
