I make these year 'round although Christmas seems especially appropriate for cookies.
What I like about these is that you can mix up the dough, shape into a log and slice and bake the cookies or you can roll out the dough and use cookie cutters. This cookie dough works with you. You can pinch off a bit, shape it into a ball, and roll it in sugar before placing it on the baking pan and gently smooshing it down.
2 cups sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla
2 eggs
3 cups all purpose flour
1 cup cocoa
4 tablespoons instant coffee
heaping 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together sugar, butter, vanilla, and eggs in a medium bowl until light and fluffy. Stir in remaining ingredients. Cover and refrigerate at least one hour or overnight.
If you’d like to make your own slice and bake cookies, after dough is well chilled, shape into a log shape, about two inches or so in diameter. Dust lightly with flour, wrap in aluminum foil and place in a freezer zip-top bag.
When ready to bake, slice off rounds about 1/4-inch thick and place on ungreased baking sheet. No need to thaw first.
Dough can also be rolled out on a lightly floured surface and cut out with cookie cutters.)
Preheat oven to 375°.
Bake for about 8 minutes or until set. Cool slightly on baking sheet; remove and cool completely on wire rack.
No comments:
Post a Comment