Playing with the Food V – brownie roll-out cookies
These cookies were made for a little boy’s birthday party. They were offered as favors, in cellophane bags, with MM’s, and tied with ribbon. This kind of packaging is pretty, but regular sugar cookies can loose their texture very easily in plastic bags. So, I went with this recipe from Smitten Kitchen for chocolate cutout cookies – they are a bit on the soft side, but sturdy enough to stay in one piece until their final destinations.
Very chocolatey, they really taste like a little piece of brownie – and I’m about to try Deb’s suggestion in a couple of minutes – use this babies as base and lid for ice cream sandwiches. See you later.
Brownie Roll-Out Cookies (70 – 80 cookies)
- 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
Preheat oven at 350 degrees. Line two baking sheets with parchment paper.
In a bowl, whisk flour, salt and baking powder and set aside.
In ‘the electric mixer, beat butter, sugar, eggs, vanilla and cocoa. Gradually add flour mixture, and mix until smooth.
Divide dough in two halves, wrap in plastic and chill for at least one hour.
In a lightly floured surface, roll out dough 1/4-inch thick. Cut into desired shapes, brushing extra deposits of flour off the top. Bake for 10 to 12 minutes, or until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.