The Thursday before Valentine’s Day I realized I had no heart cookie cutters. Uh-oh. Luckily my wonderful husband didn’t balk at paying for extra-fast shipping so I could have them by this weekend. Of course he knew what his reward would be, a batch of cookies baked up just in time for Valentine’s Day.
Roll-out cookies bring back memories of Christmas and rolling out sugar cookies with my Mom. Those cookies were typical sugar cookies: crispy, buttery, perfect topped with some sprinkles and dunked in milk. These cookies are the opposite of those, cakey and moist with a deep chocolate flavor. I topped some with turbinado sugar to give them a bit of crunch which Dennis said he appreciated. The best thing about this recipe is that it’s adaptable for any holiday (or lazy weekend). Happy Valentine’s Day!
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Turbinado sugar or sprinkles (optional)
Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Preheat oven at 350 degrees. Roll out cookie dough on floured counter or Silpat (I found rolling it out on the Silpat much easier – you just have to do the dough in batches to fit it on the mat). Cut into desired shapes. Top cookies with turbinado sugar or sprinkles if you so desire. Bake on a lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
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