Latest post on 2012/01/26 at 09:01:49
Sure Maple! Here it is...
CHOCOLATE SUGAR COOKIES
(This makes about 36 10cm cookies so feel free to halve the recipe or freeze half at the clingwrap stage)
2 and 3/4 cups plain flour
3/4 cup cocoa
1/2 tsp salt
1 tsp baking powder
1 cup (227g) unsalted butter, room temperature
1 and 3/4 cups granulated white sugar
2 large eggs
2 tsp vanilla extract
Whisk together flour, cocoa, salt and baking powder. In a separate bowl mix the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add the vanilla. Then stir in the flour mixture until you have a smooth dough. Halve the mixture and wrap each in clingwrap, refrigerate for at least an hour.
Preheat your oven to 180 degrees and place the rack in the centre of the oven. Prepare your tray(s) with baking paper.
Flour your surface, roll out and cut shapes with your cutter, they will be about 1cm thick. They don't spread too much but give them some room. The original recipe advised to then put them in the fridge for 15 mins to chill the dough but as it was already 10pm I didn't bother and they didn't seem to spread or lose their shape.
Bake cookies for about 10-12 mins or until they are firm around the edges. Remove from the oven and cool in the tray for only 5 mins until placing on a cooling rack. Frost with royal icing if desired (this was remarkably easier than I first thought, even DH helped me!). Be sure the icing dries entirely before storing (this can take several hours). Store between layers of baking paper in an airtight container where they will keep up to a week. Hope this works as well for you as it did me, normally I have to try recipe after recipe to find something I like, but was happy this first one was a "keeper"!