Wednesday, February 8, 2012

Chocolate Sugar Cookies

Please don't pay too much attention to the frosting on the above photos.  A professional I am not.  The other day J rediscovered our bucket of cookie cutters and decided we should make some cookies so he could try them out.  I wasn't in the mood for cookies of the gingerbread or sugar variety, wanting something more chocolaty instead, so I did a quick search and found these ones on Smitten Kitchen.  Have you ever been to Smitten Kitchen?  If not, you should go there now.  I'll wait.  And hope that even though it is light-years cooler than what I've got going on over here, you'll still come back because most of you readers are family and you love me, right?

Are you back?  Good.  These cookies were really easy to make.  I tweaked them just a tad to my liking and they were great.  They would be even better dipped in dark chocolate, but alas, I had none in the house.  These would be great to whip up for a neighbor Valentine's gift or for the kids.

Chocolate Sugar Cookies
Very slightly adapted from Smitten Kitchen

3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup cocoa powder

Preheat oven at 350 degrees. In a medium bowl, whisk together flour, salt, and baking powder.  Set aside. Cream together butter, sugar, eggs, vanilla, and cocoa until fluffy. Add flour mixture a little at a time, and mix until smooth. Wrap in plastic and chill for at least one hour.

On a lightly floured surface, roll out cookie dough to 1/4-inch thickness. Cut into desired shapes, brushing loose flour off the top.  Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft.
Transfer to a wire rack to cool.

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