ADD CHOCOLATY MAGIC TO YOUR HOLIDAY BAKING WITH BROWNIE ROLL-OUT COOKIES

It’s been a blur of flour, butter, and chocolate around here lately, and honestly, you’d think I’d be sick of it. But I’m not.

For the last month, I’ve been embracing holiday baking with arms wide open – and have the freezer full of cookies to prove it. There were the oatmeal chocolate chip cookies, yes. Then the crumbly brown butter cookies. Next, Earl Grey.

I made biscotti, four kinds of slice-and-bakes and, on a whim, triangle-shaped brown butter shortbread.

Right now, even as I type this, my sore throat aching and six blankets on top of me (thank you, winter), I’m dreaming of no-bake butter balls and peppermint marshmallows, and deciding I’ll have time to make those, too.

Priorities, you know?

Ingredients:

• 2 1/2 cups all purpose flour (plus extra for rolling)
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks (1 cup) unsalted butter (softened to room temperature)
• 1 1/2 cups granulated Sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
4. ..............................

for full recipes please see : foodal.com

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