If I had to express my least favorite holiday, it would be Halloween. I hate it. My mom is convinced that I have hated it ever since I was a sailor in 7th grade. I couldn’t decide that year what I wanted to be, it is tough to follow costumes like Little Bo Peep, a Tetley tea bag, and a show girl. I have the most miserable look on my face in pictures that year. Maybe my opinion will change when I get to dress up my own future babies, we will see. Blair, on the other hand, loves Halloween, and has made it his mission to convince me to like it again. To get into the Halloween spirit a few weeks ago, I decided to make some sugar cookies. Not just sugar cookies, but chocolate sugar cookies. These particular cookies are very rich and my mom said they reminded her of an ice cream wafer on ice cream sandwiches. I must say that I thought they were wonderful, and ate way too many myself.
The recipe does not yield tons like my other sugar cookie recipe does so if you are planning for a larger quantity, I suggest doubling the recipe. The dough was not my favorite to work with, but if you have patience you will get some nice cookies. I saw this idea of outlining and detailing this type of cookie in white in a magazine, and knew I wanted to try it for myself. I didn’t like the way the first few came out so instead I stuck with the simple white outline and then added some red eyes for some pop. I think this recipe would also make some cute black errr brown cats!
Chocolate Sugar Cookies
¾ cup all-purpose flour
1/3 cup Dutch process cocoa powder
Pinch of salt
6 tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 large egg
½ tsp. vanilla extract
I used the icing found here
What you’ll do:
In a small bowl, combine the flour, cocoa powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
*Note – The yield of this recipe will depend on the size and shape of cookie cutter you use, so an accurate estimate is not possible. For mine I got about 18 cookies or so.
Source: Annie’s Eats, originally from Martha Stewart