I saw this recipe in the parade magazine and just knew i had to try it!
Brownie Roll-out Cookies!
3 cups all-purpose flour, plus more for counter
2/3 cup unsweetened cocoa
¾ tsp. table salt
½ tsp. baking powder
16 Tbs. (2 sticks) unsalted butter, softened
1½ cups sugar
2 large eggs
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Whisk the flour, cocoa, salt and baking powder in a bowl, and set aside. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic and chill for at least 1 hour.
Roll out the cookie dough on a floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.)
Bake on a parchment-lined baking sheet for 8-11 minutes (8 for 1/8-inch-thick cookies; 11 for ¼-inch cookies), until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.
Yield: 65 cookies, 1½ inches wide from ¼-inch-thick dough
Per serving (1 cookie): 70 calories, 10g carbohydrates, 1g protein, 3g fat (1.9g saturated), 0g fiber, 13mg cholesterol,
I received a bunch of animal cookie cutters for christmas (50 animal shapes!) and figured this would be a good recipe for them!
Alas they were larger than 1.5 inches across, but i do have some lovely flamingos and hippos!
Definitely use ALOT of flour when rolling out the cookies! And definitely let it chill. I threw it in the freezer for 30 minutes and i don’t think that was enough!