ADD CHOCOLATY MAGIC TO YOUR HOLIDAY BAKING WITH BROWNIE ROLL-OUT COOKIES

For the last month, I’ve been embracing holiday baking with arms wide open – and have the freezer full of cookies to prove it. There were the oatmeal chocolate chip cookies, yes. Then the crumbly brown butter cookies. Next, Earl Grey.

I made biscotti, four kinds of slice-and-bakes and, on a whim, triangle-shaped brown butter shortbread.

Right now, even as I type this, my sore throat aching and six blankets on top of me (thank you, winter), I’m dreaming of no-bake butter balls and peppermint marshmallows, and deciding I’ll have time to make those, too.

Priorities, you know?

Ingredients

• 2 1/2 cups all purpose flour plus extra for rolling
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks (1 cup) unsalted butter softened to room temperature
• 1 1/2 cups granulated Sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
4. ...................................

for full recipes please see : foodal.com

Share this post