I'm so excited to share these gorgeous {and delicious} Valentine's Day cookies! I normally go for a classic sugar cookie when I do cut-outs, but I really wanted to do chocolate ones in honor of the lovely holiday that is fast approaching! I drizzled white chocolate and pink white chocolate onto the cookies, and I love how they turned out! Cookie decorating is definitely the hardest thing I've ever tried as far as baking skills go and I'm still working on my royal icing techniques, which is why I used white chocolate instead.
YIELD: 2 dozen | PREP TIME: 15 minutes | CHILLING TIME: 1 hour
| COOK TIME:
8 minutes | COOLING
TIME: 15 minutes | TOTAL TIME: 98 minutes
Ingredients:
3 cups
all-purpose flour
½ cup
cocoa powder
½
teaspoon baking soda
¼
teaspoon salt
1 cup {2
sticks} butter, room temperature
2/3 cup
granulated sugar
½ cup
brown sugar
1 egg
2
tablespoons fresh-brewed coffee
1
teaspoon vanilla extract
Directions:
Combine
the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
In a
medium bowl, cream the butter with an electric mixer at medium speed, about 1
minute. To this, add the sugar, brown sugar, egg, coffee, and vanilla extract
and continue to mix until nice and fluffy. Add the flour mixture in small
parts, mixing until well combined. The dough will be very thick.
Chill
the cookie dough for at least 1 hour, or up to 24 hours.
Preheat
oven to 350°F and prepare a baking sheet. Roll out the dough until it’s about
1/8 inch thick and cut out any shapes you desire with cookie cutters. Line the
baking sheet and bake for 8 minutes then allow the cookies to cool on the
baking sheet for 5 minutes before transferring to a wire rack. Cool for another
10 minutes. Repeat until you run out of dough, approximately making 2 dozen medium cookies.
Decorate
cookies as desired. I melted 1 cup of white chocolate, dyed half of it pink,
and drizzled both onto the cookies.
Store cookies in an
airtight container at room temperature for up to 1 week.
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