Sunday, September 19, 2010

Chocolate Cookies For Cut Outs

2 1/2 c. all purpose, unbleached flour
1/2 cup Dutch-process cocoa
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
1 cup unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

Preparing the dough:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Whisk together the flour, cocoa, espresso powder and salt and set aside.

Cream together the butter and sugar until light an fluffy with an electric mixer. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough out on a lightly floured and cocoa-ed surface.

Cut the cookies with a cutter. Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

Decorate with icing, frosting, sanding sugar, anything that you desire.


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