STENCIL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, cocoa powder, xacto knife, cheese cloth, butchers twine
Provided by Rie McClenny
Categories Bakery Goods
Yield 10 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, cream the butter and sugar with a flexible spatula until smooth, about 1 minute.
- Add the egg and vanilla and stir until well combined.
- Place a fine-mesh sieve over the bowl and sift in the flour. Fold with the spatula until the flour is fully incorporated and the dough comes together.
- Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
- Meanwhile Using thick paper and a craft knife, cut out a round stencil of your choosing. Set aside.
- Cut a square from a double layer of cheesecloth. Place the cocoa powder in the center. Gather the edges, twist, and tie with kitchen string to create a sachet.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Lightly dust a clean surface with flour. Place chilled dough on work surface and lightly dust with flour. Roll the dough out to ¼-inch (6-mm) thick, lifting and turning the dough as you roll to keep it from sticking. Using a 2-inch (5-cm) round cookie cutter, cut out rounds of dough. Gather scraps of dough and reroll to cut out more rounds, lightly dusting the work surface with flour as needed.
- Place the rounds on the prepared baking sheet, spacing 1 inch (2 ½ cm) apart.
- Place the stencil over a dough round, making sure to press down, and gently dab with the cocoa powder sachet to cover completely.
- Bake the cookies for 10 minutes, rotating baking sheet halfway through, until pale golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 3 grams, Sugar 7 grams
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- Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
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