(*Original recipe called Giant Chocolate Sugar Cookies)
From Martha Stewart Cookies or MarthaStewart.com
Makes 8
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup frosting (recipe follows)
1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
(This method makes 8 giant cookies. I used a 1 1/2-inch cookie scoop and got 30 cookies out of it. For smaller cookies, reduce cooking time down to 11-12 minutes. I also used a baking mat, which could have been the reason for my cookies not spreading. I suggest using the advised parchment paper instead.)
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Frosting:
From Allrecipes.com
2 cups confectioners' sugar
1/4 cup shortening
2 tablespoons and 1-1/2 teaspoons milk
1/2 teaspoon vanilla extract (I substituted almond extract instead)
food coloring
Sprinkles (optional)
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
2. Spread on cooled cookies and top with sprinkles, if using. Let icing set before storing, about 1 hour.
(I made half the original recipe and ended up with 1 1/2 cups of frosting and still had extra left over, so find some other stuff to ice cause this icing's too good to go to waste!)
Being the "giant" cookies that they claim to be, the recipe is only supposed to make 8 cookies. I needed a bit more than 8 cookies if I was going to be splitting my batch up between prese
When my timer went off, I opened the oven up to take out my cookies and was slightly surprised. I knew I wasn't going to end up with "giant" cookies, but I wasn't really expecting the "dwarf" cookies I got. They were tiny! They hadn't really spread in the oven at all. I started with a 1-inch ball of dough, and ended up with a 1 1/2-inch cookie. (the picture above is the cookie before it went into the oven, but they looked pretty much the same coming out.) No way could these ever be called Giant Chocolate Sugar Cookies. They could barely even be called just Chocolate Sugar Cookies. They were the bite-sized babies of the Chocolate Sugar Cookies. So they became Chocolate Sugar Cookie Bites.
Stay tuned for part 2: Conversation Heart Sugar Cookies!
1 comments:
oh goodness. THOSE are my kind of cookies!!! YUM!
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