Chocolate Snowflakes
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes
2
Add egg, baking soda, and salt and beat at medium speed until blended
3
Add cocoa powder and mix at low speed until incorporated
4
Add flour and mix at low speed until just combined
5
Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper
6
Chill until firm, at least 1 hour or up to 2 days
7
Arrange racks in upper and lower thirds of oven and preheat to 350°F
8
Line 2 heavy large baking sheets with parchment paper
9
Remove 1 dough disk from refrigerator
10
On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness
11
Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets
12
Gather and reroll scraps and cut out additional cookies
13
Chill cookies 10 minutes
14
Bake until somewhat firm to the touch, about 10 minutes
15
(Do not overbake or cookies will be bitter
16
) Cool on pans 2 minutes, then transfer to racks and cool completely
17
Repeat with remaining dough
18
To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar
19
In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes
20
Add egg, baking soda, and salt and beat at medium speed until blended
21
Add cocoa powder and mix at low speed until incorporated
22
Add flour and mix at low speed until just combined
23
Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper
24
Chill until firm, at least 1 hour or up to 2 days
25
Arrange racks in upper and lower thirds of oven and preheat to 350°F
26
Line 2 heavy large baking sheets with parchment paper
27
Remove 1 dough disk from refrigerator
28
On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness
29
Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets
30
Gather and reroll scraps and cut out additional cookies
31
Chill cookies 10 minutes
32
Bake until somewhat firm to the touch, about 10 minutes
33
(Do not overbake or cookies will be bitter
34
) Cool on pans 2 minutes, then transfer to racks and cool completely
35
Repeat with remaining dough
36
To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar