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Brownie Roll-Out Cookies

This recipe was in USA Weekend in Sunday’s paper in January. I made the cookies in heart shapes for Valentine’s Day. They came out pretty good. Not super sweet and they have a brownie taste. They tasted better the next day after being in an airtight container overnight.

Ingredients:
3 cups all purpose flour, plus more for counter
2/3 cup unsweetened cocoa
3/4 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:
1. Preheat oven to 350
2. Whisk the flour, cocoa, salt and baking powder, and set aside.
3. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic and chill for at least 1 hour.
4. Roll out the the cookie dough on a floured counter to a thickness of 1/4 inch. Cut into desired shapes, brushing extra deposits of flour off the top.
5. Bake on a parchment lined baking sheet for 11 minutes, until the edges are firm and the centers are slightly soft and puffed.
6. Transfer to a wire rack to cool. Store in an airtight container.

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Posted by on February 13, 2013 in Uncategorized

 

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