Barrington Software Incorporated

 


Chocolate Cookies

Cookbook MarthaStewart

Category Name Cookies

Servings 16 Tools

Serving Size

Yield 16.00 Yield Unit large cookies

Quantity Unit Pre-instructions Ingredient Post-instructions

3 Cup(s) sifted all-purpose

flour

1 1/4 Cup(s) unsweetened

cocoa powder

1/4 Teaspoon(s) salt

1/2 Teaspoon(s) ground cinnamon

1 1/2 Cup(s) (3 sticks) unsalted

butter

2 1/2 Cup(s) sifted confectioners'

sugar

2 Large eggs, lightly beaten

1 Teaspoon(s) pure vanilla extract

Method

1. In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.


2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and

vanilla.


3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in

half; wrap in plastic. Chill at least 1 hour.


4. Heat oven to 350°. On a floured surface, roll dough to 1/8 inch thick. Cut into

desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15

minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks;

decorate as desired.



9/10/2003 6:55:56 PM Page 1 of 2 Chocolate Cookies

 

 

 

 

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