This is a neat recipe to make for Christmas Cookie trays. They are a little bit putzy, but I really enjoyed them. This is another recipe that Penzeys handed out.
This dough needs to be chilled, so if you are baking a few different kinds of cookies, you may want to make this dough, chill it, and get another batch of something else going.
I took off a Friday to do my cookie baking this year. So I will bake on Friday and Saturday (yes, it really takes me two days to bake everything) and then we will deliver trays on that Sunday weather permitting. I always look forward to it. 🙂
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons butter
6 Tablespoons natural cocoa powder
1 cup sugar
1 teaspoon vanilla
2 extra large eggs
1 cup finely chopped nuts (optional)
1/2 cup powdered sugar (for rolling cookies in)
In a medium bowl, sift flour, baking powder and salt. Set aside. In a small heavy saucepan, melt butter over low heat. Add natural cocoa powder, blend well with a whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be a dark brown at this point). Transfer to a large mixing bowl, add vanilla, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired. Mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won’t roll as nicely if it’s warm. (I use my scoop from Pampered Chef.) Preheat oven to 400 degrees. Grab a handful of dough, enough for a sheet of cookies, leaving the rest in the refrigerator. Roll each hunk of dough into a 3/4″ ball, then roll in the powdered sugar. Place on a greased cookie sheet (I use parchment paper.) about 2 inches apart. Bake for 8 minutes at 400 degrees, let cool a minute, an remove from pan. Store in an airtight container to maintain the soft, chewy texture of these cookies. If you prefer a crisper cookie, bake one additional minute. Enjoy!