rolled Chocolate cutout CookiesFrom peetabear 6 years ago
- 2 3/4 cups (385 grams) all purpose flour shopping list
- 3/4 cup (75 grams) unsweetened Dutch processed cocoa powder shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon (4 grams) baking powder shopping list
- 1 cup (227 grams) unsalted butter, room temperature shopping list
- 1 3/4 cups (350 grams) granulated white sugar shopping list
- 2 large eggs shopping list
- 2 teaspoons pure vanilla extract shopping list
- Royal icing Using Egg Whites: shopping list
- 2 large egg whites shopping list
- 2 teaspoons fresh lemon juice shopping list
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted shopping list
- or shopping list
- Royal icing Using Meringue Powder: shopping list
- 4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted shopping list
- 3 tablespoons (30 grams) meringue powder shopping list
- 1/2 teaspoon almond extract (optional) shopping list
- 1/2 cup - 3/4 cup (120 - 180 ml) warm water shopping list
- food coloring or( Gel Pastes that can be found at cake decorating and party stores or else on-line) shopping list
How to make it
- In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
- Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
- Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
- Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
- Makes about 36 - 4 inch (10 cm) cookies
- For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use
- For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Mix in food coloring, if desired To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
- The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
- Makes about 3 cups
People Who Like This Dish 8
The Cookpeetabear Mid-hudson Valley, NY
The Rating4 people
These look pretty and sound great. I'm with you, it's a nice addition from the usual vanilla. Great post and a high 5.chefmeow in Garland loved it
thanks Peeta sounds delicuos and lots of fun and cookies thanks
momo_55grandma in Mountianview loved it
Wow - they look sooo pretty and sound delicious. I like your idea of mixing them up with vanilla cutout cookies. Who wouldn't want to get those to munch on? Thanks again! :)lunasea in Orlando loved it
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