Monday, May 5, 2008

Rolled Out Brownie Cookies


As if the name isn't enough! Riley and I were cruising the blog-o-sphere this morning and ran into this picture. So he thought we should make them. To get the recipe we had to go here. Totally worth it! I think I rolled them too thin, but once I got the timing right they were pretty good, even if we did accidentally O.D. on the cocoa. Enjoy!

Here's the recipe copy and pasted here for you:

Brownie Roll-Out Cookies*
Recipe from Deb’s mom

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (I used the “good” stuff–Droste or Galler–but I can assure you that my mother only used Hershey’s growing up, so your choice)

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. (Note from me: 4 minutes was long enough)

Transfer to a wire rack to cool.

* According to my mother’s recipe, they’re called chocolate sugar cookies but I do not feel that it does them justice.


**I've been playing with my camera the past few days, so that kind of explains the picture being taken outdoors....