Rolled Cocoa Cookies


These cookies are so good! I used my music note cookie cutter instead of a round one. 🙂 Frosting: This is the second time that frosting has come out well! The first success I had with frosting was last year when I made carrot cupcakes with a cream cheese frosting! It came out fluffy and good. I put it in a gallon freezer bag, took a majority of the air out , sealed it and placed it in a air tight container. I placed it in the fridge so that it stays cool.  I packed these cookies in an air tight container with wax paper between each layer of cookies to reduce freezer burn. I also left my self a post-it on the container with the date, how long it can stay in the freezer, and that they need to be frosted. The only difficulty I found was rolling out the dough. It tended to crumble and break apart when it was too cold and stick when it was too warm. I would add the old scraps from the previous roll to some new dough each time so that the old dough would not be as dried out and it made it easier to roll out! I hope you enjoy these as much as I did!

Rolled Cocoa Cookies

Ingredients

3 cups all purpose flour

1 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

2 cups sugar

1 cup shortening

2 eggs

1/4 cup of milk

1 recipe Cocoa butter frosting

Step 1: In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

Step 2: In a large mixing bowl beat sugar and shortening with an electric mixer on medium to high speed until combined.  Beat in eggs and milk until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill dough for 1 to 2 hours or until easy to handle.

Step 3: Preheat oven to 375 degrees. On a lightly floured surface, roll half of hte dough at a time until 1/4 inch thick. Using a 2 1/2 inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 7 minutes or until firm. Transfer to a wire rack and let cool. Frost cooled cookies with Cocoa-butter frosting.

Notes: Store un-frosted cookies as directed on page 16. Freeze for up to 1 month. Frost the cookies before serving.

Cocoa-butter frosting : In a medium mixing bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed until fluffy. Gradually beat in 1 1/2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder; combine well. Beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 1 1/4 cups additional powdered sugar. If necessary, beat in enough additional milk to make frosting of spreading consistency.

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