Cocoa Sugar Cookies
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This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 132 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 5 |
| folate | 11 |
The dark brown colour of these cookies is a nice contrast to the bright icing.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2-1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.
Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.)
On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.
Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.)
Source : Canadian Living Magazine: December 2008
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