Chocolate Snowflake Cookies
Serving Size / Yield
- 2 oz. unsweetened chocolate, melted
- 1 C. all purpose flour, plus more for rolling
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 C. butter (1/2 stick)
- 2 tsp. vanilla extract
- 1/2 C. granulated sugar
- 1 large egg
- 2 Tbs. milk
Whisk together flour, baking powder, baking soda, and salt in bowl and set aside. In another large mixing bowl, cream butter and sugar until smooth. Add vanilla, melted chocolate, and egg and beat until incorporated. Slowly add dry ingredients while continuing to mix. Finish off by adding milk. Beat another 20 seconds, or until dough is firm.
Transfer dough to lightly greased parchment (or wax paper) and press into discs with 1/2 inch thickness. Place in fridge to chill while preheating oven to 400F. After 30 minutes, remove dough and roll out, making sure to use lots of flour on rolling pin and on surface. If dough becomes too soft, place back in refrigerator to firm. Cut out shapes (do directly on baking mat or parchment to avoid messing up shapes when transferring) and bake for 10 minutes, or until semi-firm. Remove and let cool.
After cookies have cooled, place stencils (flat metal ornaments, paper cut out snowflakes, or even doilies) on cookies and sift powdered sugar over evenly. Remove stencils to reveal your fancy, chocolate snowflake cookies!
Submitted by: Julia Longueville