This is the recipe for the cookies I brought to the Marcums’ house on Monday December 25th.
I rolled it 3/8 of an inch thick and cut it into cookies that were about 4 inches wide and 2 inches high and said “2017”
Preheat oven to 375 degrees.
Find your Silpat silicone baking sheet liners, and use them on doubled cookie sheets, or air-cushioned cookie sheets. No grease needed.
Drag out your stand mixer—this dough is thick and sticky and using a Cuisinart does not work too well.
Find a space to knead extra flour into the dough after mixing.
¾ cup butter, softened
1 cup white sugar
2 eggs, room temperature
1 ½ cups flour, plus extra for dusting and kneading
1 cup Trader Joe’s cocoa, which claims to be richer than Hershey’s but who knows?
½ tsp baking powder
½ tsp salt
Sift dry ingredients together. Cream butter and sugar. Add eggs and vanilla. Add the dry ingredients and mix well. Dough is now soft and sticky. Scrape out bowl onto floured surface, and knead until smooth, adding flour with each turn.
Divide into 3 disks and wrap in wax paper. Chill in fridge at least an hour. Roll out dough on floured surface ¼-3/8 inch thick. Bake at 375 for 9 minutes. Transfer to a cooling rack.