This recipe makes 36 cookies servings
|Per cookie: about||-|
|total fat||8 g|
|sat. fat||5 g|
- Portion size: 36 cookies
- 2-3/4 cups 2-3/4cupsall-purpose flour
- 1/3 cup 1/3cupunsweetened cocoa powder, (preferably Dutch processed)
- 1/2 tsp 1/2tspsalt
- 1-1/4 cups 1-1/4cupsunsalted butter, at room temperature
- 2/3 cup 2/3cupgranulated sugar
- 1 tsp 1tspvanilla
- 4 oz 4ozsemisweet chocolate or bittersweet chocolate, (optional), finely chopped
- 1 1eggeggs, (optional)
- Coarse sugar, (optional)
Whisk together flour, cocoa and salt; set aside.
In stand mixer fitted with paddle attachment or in large bowl with hand mixer, beat butter on medium speed until smooth. Gradually beat in sugar, scraping bowl as needed, until creamy but not airy. Mix in vanilla.
Reduce speed to low. Add flour mixture in 3 additions, mixing just until incorporated. If using chocolate, stir in with rubber spatula.
Scrape onto cutting board; divide in half. Roll each half into 9- x 1-3/4-inch (23 x 4.5 cm) log. Wrap in plastic wrap; chill for 3 hours. (Can be refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months.)
Position racks to divide oven into thirds; heat to 350°F (180°C). Line 2 baking sheets with silicone baking mats or parchment paper.
To sugar-crust cookies (if desired), beat egg. Put coarse sugar on waxed paper. Brush logs with egg; roll in sugar, pressing gently.
Slice logs into 1/2-inch (1 cm) thick cookies. (For thin cookies, cut 1/3 inch/8 mm thick.) Arrange on sheets, leaving generous 1-inch (2.5 cm) space among rounds.
Bake for 15 to 18 minutes, rotating sheets from top to bottom and front to back at midway point, until just firm to the touch. Transfer to racks to let cool.
Source : Canadian Living Magazine: April 2011