Choco­late Cutout Cook­ies

The Denver Post - - LIFE & CULTURE -

Adapted from Au­tumn Car­pen­ter, cook­iedec­o­rat­ing.com In­gre­di­ents 1 cup (2 sticks) un­salted but­ter, soft­ened 1 ½ cups sugar 2 eggs 2 tea­spoon vanilla 3 cups flour M cup unsweet­ened co­coa pow­der ½ tea­spoon salt Direc­tions

In large bowl, blend flour, co­coa pow­der and salt. Mix the but­ter and sugar in an elec­tric mixer on medium speed for two or three min­utes or un­til the mix­ture is light and fluffy. Mix in the vanilla.

Add the eggs and vanilla, mix­ing on low un­til thor­oughly blended. Scrape the bowl. Add flour mix­ture, one cup at a time. Scrape bowl af­ter each ad­di­tion. Mix un­til just in­cor­po­rated. Do not over­mix or the dough will be tough.

Dough can be re­frig­er­ated for two hours or un­til firm. Al­low to come to room tem­per­a­ture be­fore rolling. (I fre­quently skip re­frig­er­at­ing the dough, and the cook­ies roll out fine.) Roll dough on floured parch­ment pa­per. Cut cook­ies out. Trans­fer to bak­ing sheets lined with parch­ment. (For best re­sults, bake sim­i­lar sized cook­ies on sheet to­gether.) Bake for 8-10 min­utes at 350 de­grees or un­til no in­den­ta­tion is made when touched. Be care­ful not to over­bake.

Yields 36 cook­ies, 3-4 inches in size.

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