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Cookie Cutter Chocolate Cookies by Carole Walter

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16220 posts
Joined: Dec 12, 2005

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Posted to Thread #12929 at 1:07 am on Dec 7, 2008

1 1/2 C flour, spooned & leveled.
2 Tbl strained Dutch-process cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C butter, slightly firm
1 C superfine sugar
1 large egg
1 tsp pure vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 oz unsweetened chocolate, melted.

Sift flour, cocoa, BP, BS, & salt
Cream butter and sugar for 2 minutes
Add in egg, vanilla & espresso, mix then add melted chocolate.
Add flour in 2 batches.

Divide into two batches, form into rectangles and wrap well. Refrigerate for two hours.

Preheat to 350 F.
Line cookie pan with parchment
Use sifted confectioner sugar and roll out dough to 3/16" thick.

Bake 9-11 minutes.

She recommends rotating from front to back and top to bottom shelves.

Let rest a minimum of 2 minutes before lifting with spatula.

Lasts up to 3 weeks in airtight container.
Freezes well.


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