Sunday, January 13, 2013

Brownie Roll-Out Cookies

These are my absolute favorite cookies ever. I don't think there is anything I could do to make these cookies better. I got the recipe, once again, from the Smitten Kitchen Cookbook. This recipe was SO GOOD, that it is also on her website and can be found right here.
My sister made these for the first time last week, and I fell in love. I don't know if anything, be it a fulfilling career, a happy marriage or child proteges, could offer me more than these. I think I could make them every week and be happy. 
I'm not a heart girl either. I don't wear heart-shaped necklaces or earrings. I don't like heart cut-out dresses. I'd rather make food that looks anatomically correct than make heart cut-outs. But these cookies are deserving of all of that cheesy love. So hearts galore. I also made a robot, but that was for my beautiful sister Sammy.

 
1 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa


First things first - we've got to brown the butter. I began by setting up a double boiler of sorts to ,melt it down then transferred the butter to a pan to begin the browning. The thing about browning is that it happens really quickly, so quickly in fact, that at can quickly go from brown to burnt in seconds. While some recipes call for blackened butter, buerre noir, it usually adds just an acidic flavor.



Heat the butter until it starts to boil, whisking constantly and turns a light tan color. Remove from heat immediately and let cool until luke warm.


Too crumbly! Need milk!
 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. I knead mine a little at this stage because it always seems extremely crumbly. If you need, you may wish to add in a little milk to smooth it together (I use about 1/4 of a cup max.)



 Roll out cookie dough on well-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, depending on thickness. I believe 1/4 in is recommended.
 Every time you re-roll the dough, I recommend lightly flouring your counter.




Bake on a sheet lined with parchment paper or a well greased pan.


Once baked, transfer unto a wire rack and cool.



These are perfect for milk. Another house favorite is warming them in the microwave for 15-20 seconds and eating with whipped cream on top.




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