My hungry puppies asked me today if we could make Christmas tree cookies. Well, that wasn't actually on my list of Christmas baking, but okay. I made sugar cookie snowflakes a couple of weeks ago, and so wanted to try something different. I am so glad that I did, because this is a great recipe. They actually do taste kind of like brownies, and are nice and soft. The dough is very smooth, not grainy, and tastes a bit like fudge. Ahh, do we really have to bake them? This is a small batch, but you can easily double the recipe (then you can eat half the dough and bake the other half). Use your favorite frosting or royal icing to decorate these fun treats.
Rolled Brownie Cookies
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
Preheat oven to 350F. Whisk together flour, salt, and baking powder in a small bowl and set aside. Cream the butter and sugar until well combined, then add the egg, vanilla and cocoa powder, beating gently until incorporated. Gradually add the flour mixture, and beat until smooth. Gather dough into a ball and flatten to a disk. Wrap in plastic wrap and chill for at least one hour.
Roll out the cookie dough on a floured counter to 1/8 to 1/4 inch thick. Cut into desired shapes, brushing any extra flour off the top of the dough. Bake on a parchment-lined baking sheet for 6 to 9 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool completely before decorating.
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
Preheat oven to 350F. Whisk together flour, salt, and baking powder in a small bowl and set aside. Cream the butter and sugar until well combined, then add the egg, vanilla and cocoa powder, beating gently until incorporated. Gradually add the flour mixture, and beat until smooth. Gather dough into a ball and flatten to a disk. Wrap in plastic wrap and chill for at least one hour.
Roll out the cookie dough on a floured counter to 1/8 to 1/4 inch thick. Cut into desired shapes, brushing any extra flour off the top of the dough. Bake on a parchment-lined baking sheet for 6 to 9 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool completely before decorating.
Enjoy! -Cardamommy
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