Tuesday, December 21, 2010

oh my cookie!



i have been so busy the last couple of days helping my mommy make cookies. i absolutely love it. i get to climb up on my chair and play with all the kitchen utensils and ingredients that are usually off limits. i even got to sift the flour. it did spill a little. well maybe a lot. shaking that sifter thing was so much fun. and i didn't even get in trouble. and you know what else? mommy let me push a few buttons on the mixer! yup you heard right. and i got to watch the dough swoosh around and form in the bowl. awesome!!!!! i wish i had some pics to share with you. we didn't get a chance to take any with all those dirty hands and all. i am sure the pics would have looked something like these little treasures from months back.

i think the best part about this whole Christmas cookie tradition is eating the freshly baked goods. yummy! specially the chocolate snowcap cookies. those are my favorite. i am sure you understand why. CHOCOLATE! yummy gooey sweet chocolate!


Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup packed light -brown sugar
1 large egg
4 ounces bittersweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners sugar, for coating


Directions

1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners' sugar into a medium bowl; working in batches, roll balls in sugar twice.

3. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.

Yield 18

recipe © marthastewart.com


what's your favorite christmas cookie?

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