VALENTINE'S DAY CHOCOLATE COOKIES
The yield depends on the size of the cookie cutter used to make the shapes.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 3 to 4 dozen
Number Of Ingredients 9
Steps:
- Sift flour, cocoa, salt, and cinnamon together into a bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Chill in freezer 15 minutes.
- Using a 2- or 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps.
- Transfer shapes to baking sheets, spacing them 2 inches apart. Chill in freezer until firm, about 15 minutes.
- Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, about 8 minutes. Let cool completely on sheets on wire racks.
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- In a medium bowl whisk together the dry ingredients. In the bowl of the mixer cream butter and sugar, about 3 mintues. Continue to beat and add in the melted chocolate, egg and vanilla.
- Then alternately add the whisked flour mixture and milk until combined. Move the dough (the dough will be quite soft and stick, but it will firm up when chilled) to a piece of plastic wrap, wrap the dough and chill for at least 2-3 hours or even over night.
- Divide the dough into two pieces, roll out one piece, the other piece keep refrigerate. If making the sandwich cookies then roll the dough about 1/8 inch thick. Use your favourite cookie cutter and half the cookies make a small cut out in the middle. Place cutouts on a parchment paper lined cookie sheet. Bake for approximately 10 minutes.
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