I was so bewildered with this month’s theme of Sugar Art proposed by host Habeas Brulee. I went to art school and I cook but my skills are mainly with bread and yarn not sugar. Right before Christmas I was talking with my Halloween loving friend and the idea came to me; I had been meaning to make her these cool cookies. I had even gotten as far as buying special cookie cutters.
These cookies are a lovely chocolate flavor with a crisp texture. They are basically Chocolate Sugar Cookies. I mixed up a coffee flavored icing based on my friends fav chocolate combos.
- 1 1/2 c all purpose flour
- 3/4 c unsweetened cocoa powder
- 1/2 t salt
- 12 T (1 1/2 sticks) unsalted butter, room temp
- 1 c sugar
- 1 large egg
- icing (recipe below)
- Preheat oven to 350°. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
- On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
- Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
- Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.
Cook’s Country Charter Issue 2005
- 2 T milk
- 1 c confectioners’ sugar
- food coloring (optional)
- 2-3 drops flavored extract (optional) – I used coffee
With small wisk, combine milk and sugar in small bowl to make soft, smooth icing. Stir in optional ingredients.