Shortbread Cocoa Cookies
Ingredients
1 3/4 cups unbleached all purpose flour
1/2 cups unsweetened cocoa
1/4 tsp kosher salt
1 cup unsalted butter (2 blocks)
1/2 cup confectioners sugar
1 tsp vanilla extract
2 cookie sheets lined with parchment papers
Directions
In a medium size bowl whisk flour, unsweetened cocoa and salt, then set aside.
In a large bowl beat butter and confectioner sugar with an electric mixer or by hand, until smooth and creamy. Then add vanilla extract, mix well. Now, the add flour a half cup at a time until blended.
Take the dough and make into a round flat ball about 1” thick and place in a large zip lock. Place in refrigerator overnight.
Preheat over to 350*.
Take dough out of refrigerator and let sit for 10 minutes to slightly soften before rolling.
Between two sheets of wax paper or parchment paper, roll out dough to 1/4”thick. Don’t worry about dough slightly sticking to paper, as after the dough is rolled out you will place in freezer for 15-20 minutes for it to harden. Take cookie cutters and press into dough. Place on cookie sheet 1/2 “ apart from each other.
Bake for 8-10 minutes. Cool on racks. Sprinkle your stencils with confectioners sugar or eat them plain. Still yummy!
Makes approximately 1 dz medium size “monster” cookies!
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