Chocolate Butter Cookies
Ingredients
At a glance
Rolled and cutout cookies
Recipes by ingredient/flavor
Makes
24 (2 1/2-inch) cookies
- 1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or additional vanilla extract)
Steps
Whisk together the flour, cocoa, and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter with the sugar on high speed until light and fluffy, about 2 minutes. Beat in the egg yolk and extracts.
Add the flour mixture and beat on the lowest speed until combined, to make a stiff dough.
Wrap the dough in plastic wrap and chill for at least 30 minutes, until firm.
Preheat the oven to 350 degrees F.
Roll the dough out on a lightly floured surface 3/16 inch thick. Cut into desired shapes.
Bake for 9 to 11 minutes, or until cookies are firm but not browned. Let stand on cookie sheets for 2 minutes, then remove to a wire rack to cool.
Serve cookies plain or frosted.
In a large bowl, using an electric mixer, beat the butter with the sugar on high speed until light and fluffy, about 2 minutes. Beat in the egg yolk and extracts.
Add the flour mixture and beat on the lowest speed until combined, to make a stiff dough.
Wrap the dough in plastic wrap and chill for at least 30 minutes, until firm.
Preheat the oven to 350 degrees F.
Roll the dough out on a lightly floured surface 3/16 inch thick. Cut into desired shapes.
Bake for 9 to 11 minutes, or until cookies are firm but not browned. Let stand on cookie sheets for 2 minutes, then remove to a wire rack to cool.
Serve cookies plain or frosted.
Additional tips
Store: In an airtight container (unfrosted)
Freeze: yes
Mail: yes
Freeze: yes
Mail: yes
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