Makes about 4 dozen cookies
1 cup real butter, softened
1/2 cup shortening
2 cups sugar
3 eggs, beaten
2 tsp vanilla extract
3 1/2 cups flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
powdered sugar for rolling
In a bowl of a stand mixer, cream together butter, shortening and sugar for 2 minutes on medium speed. Add in eggs and vanilla extract and mix until well incorporated. In a separate large bowl, whisk together flour, cocoa powder, baking powder and salt. *This helps it to combine and get any lumps out of the cocoa. On medium speed, slowly add the flour mixture to the creamed sugar mixture. Mix until well combined, but not over mixed. The dough will be real sticky.
Place a large piece of plastic wrap on a clean, flat counter surface. Scoop out dough onto plastic wrap. Using the plastic, shape the dough into a log form. Cover completely with plastic wrap and place in the fridge for 6 hours or freezer for 4 hours or overnight.
Before baking, let the dough thaw for about 30-40 minutes on the counter. Preheat oven to 400 degrees. Divide dough in half. Sprinkle a little powdered sugar on a flat, clean surface and some on a rolling pin. This will help the dough not stick. Roll out to about 1/4 inch thickness. Cut out with cookie cutters. Place on a ungreased cookie sheet and bake for 7-8 minutes. Let cool for 5 minutes then transfer to a wire cooling rack to cool completely.
1 cup real butter, softened
1/2 cup shortening
2 cups sugar
3 eggs, beaten
2 tsp vanilla extract
3 1/2 cups flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
powdered sugar for rolling
In a bowl of a stand mixer, cream together butter, shortening and sugar for 2 minutes on medium speed. Add in eggs and vanilla extract and mix until well incorporated. In a separate large bowl, whisk together flour, cocoa powder, baking powder and salt. *This helps it to combine and get any lumps out of the cocoa. On medium speed, slowly add the flour mixture to the creamed sugar mixture. Mix until well combined, but not over mixed. The dough will be real sticky.
Place a large piece of plastic wrap on a clean, flat counter surface. Scoop out dough onto plastic wrap. Using the plastic, shape the dough into a log form. Cover completely with plastic wrap and place in the fridge for 6 hours or freezer for 4 hours or overnight.
Before baking, let the dough thaw for about 30-40 minutes on the counter. Preheat oven to 400 degrees. Divide dough in half. Sprinkle a little powdered sugar on a flat, clean surface and some on a rolling pin. This will help the dough not stick. Roll out to about 1/4 inch thickness. Cut out with cookie cutters. Place on a ungreased cookie sheet and bake for 7-8 minutes. Let cool for 5 minutes then transfer to a wire cooling rack to cool completely.
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