Serious Cookies: Martha Stewart's Chocolate Cookie Cutouts

Name: Serious Cookies: Martha Stewart's Chocolate Cookie Cutouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 355 milliliters sifted confectioners sugar; 118 milliliters unsweetened Dutch-process cocoa powder; 1 large egg, lightly beaten; 355 milliliters all-purpose flour, plus more for dusting; 0 teaspoons ground cinnamon; 0 teaspoons salt; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 1 teaspoons pure vanilla extract

Serious Cookies: Martha Stewart's Chocolate Cookie Cutouts

Serious Cookies: Martha Stewart's Chocolate Cookie Cutouts is a vegetarian dessert. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 36 servings with 77 calories, 1g of protein, and 4g of fat each. A mixture of confectioners' sugar, butter, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Sift flour, cocoa powder, salt, and cinnamon into a bowl.

Ingredients you will need

Cocoa Powder

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Bowl

Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment.

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Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.

Ingredients you will need

Vanilla

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured work surface, roll out dough to 1/8-inch thick.

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Dough

Roll

Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.

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Baking Paper

Baking Sheet

Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps.

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Dough

Equipment you will use

Cookie Cutter

Oven

Transfer shapes to prepared baking sheets, spacing them 2 inches apart.

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Baking Sheet

Brush flour from shapes.

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All Purpose Flour

Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.

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Nonpareils

Bake cookies until crisp, about 9 minutes.

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Equipment you will use

Oven

Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.

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