Love-heart Rolled Chocolate Cookies

chocolate cookies with raspberry icing

Chocolate Rolled Cookies

Ingredients

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate or coffee liqueur or strong brewed coffee

1 teaspoon vanilla extract

1/2 cup cocoa powder plus extra for rolling

3 cups all purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

Instructions

1. Whisk together the flour, cocoa powder, baking soda and salt.  Set aside.
2. With an electric mixer cream together the butter and sugars until fully incorporated and fluffy.
3. Beat in egg, coffee or liqueur, and vanilla.
4. Add in drys mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).
5. Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
6. Once chilled, work with one ball of dough at a time, and roll onto a surface lightly dusted with cocoa.
7. Cut out desired shapes with cookie cutters and place on a baking sheet.
8. Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
9. Bake cookies for 7-10 minutes (depending on size) in a 350°F oven.
10. Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
11. Ice with sugar cookie icing and decorate as desired.

Source: Glorious Treats

Yield: 2 dozen+

Baking Temp: 350°F

Tip: Roll out thicker than you normally would roll cookie dough, such as to 3/8".

Sugar Cookie Icing

Ingredients

2 tsp milk
2 tsp light corn syrup
1/4 tsp raspberry (or other) extract
a few drops of food dye
1 C confectioner's sugar, sifted

Instructions

1. In a small bowl, stir sugar and milk until smooth.
2. Stir in corn syrup, extract, and dye if doing one color. Gently stir until icing is smooth, glossy, and thick.
3. If doing two colors, divide out into separate bowls, add dye, and stir.
4. For method pictured, using thick icing, pipe a closed shape as an outline.
5. Thin icing with milk until just thin enough to flood within your border. Pipe or spoon within borders, smoothing with small tool until it meets edge.
6. Let harden at room temperature.

Tips

• Use a coupler with a ziploc baggie. Use 2mm decorating tip.
• Use your non-dominant hand to squeeze the bag and your dominant hand to direct the tip.
• I have more rolled cookie tips with Polvorones de Naranja.