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Miscellaneous Brownie Cut-Out Cookies

May 9, 2010

Well, hello! I am back home from London, and I have to say, I am entirely thrilled to be reunited with my kitchenaid mixer.

It’s been so long. Too long.

Time to BAKE.

I had been eyeing this recipe over on SmittenKitchen for awhile, and when my mom suddenly borrowed an obscene amount of cookie cutters from her friend the other day, I couldn’t help but play with them.

Pretty minimal ingredients here. Score!

Whisk dry flour, salt and baking powder in bowl and set aside.

Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth.

Well hello gorgeous, fudgey dough, how are you? Wrap this stuff and chill for at least an hour.

Roll out cookie dough on floured counter. (Yes, yes that does say 101 cookie cutters. Eee!)

Cut into desired shapes. The dinosaurs were my favorite.

Brush the extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.

Voila! Transfer to a wire rack to cool (if you can wait that long!)

These were great. Very simple in concept, really intriguing in flavor and texture. They are equal parts brownie, cookie, and cake. The chocolate taste is at the forefront–perfect with a glass of milk.

Enjoy!

Libby

Brownie Roll-Out Cookies
Recipe from Deb, over at SmittenKitchen’s, mom

INGREDIENTS:

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

DIRECTIONS

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

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One Comment leave one →
  1. charskitchen permalink
    May 9, 2010 11:54 am

    yum, these look incredible! i love all the different shapes you made.
    http://www.charskitchen.wordpress.com

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