This next installment of What Micky Eats...At Home features my use of a new embossed rolling pin that I received from Jessica of Embossed Co. to add some flare to my baking creations. Being a HuMom to my sweet Babka, she sent me the "Paw Prints" design, which I found to be super cute! With Halloween coming up, I thought I'd emphasize the paw prints design by making a cat-shaped cookie, and use cocoa powder mixed into my flour for a darker color. To punch up the bitter sweetness of the cocoa powder, I combined it with almond extract to create these Chocolate Almond Sugar Cookies.
There are many different sugar cookies recipes out there - ranging from soft and chewy to crisp and biscuity. I modified my basic sugar cookie recipe for this chocolaty version; yields 24-36 regular size cookies (depending on your cutter size).
Chocolate Almond Sugar Cookies
- 3/4 cups butter, softened
- 1 cup granulated sugar
- 1 egg, beaten
- 1 teasp almond extract
- 1½ cups flour
- 3/4 cups unsweetened cocoa powder
- ½ teasp salt
- ½ teasp baking powder
- Beat together butter and sugar for about 2 minutes until fluffy.
- Add the egg and almond extract and mix for an additional minute.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder, and then add the dry mix slowly to the wet until well combined.
- Divide dough in half and roll out each onto a piece of parchment paper with a regular rolling pin, about 1/4 inch thick.- Optional: Use the embossed rolling pin to roll the design over with one pass, using medium pressure. If dough sticks, use cocoa powder on the pin while rolling.
- Place each rolled piece of dough carefully on top of one another (with parchment paper in between) and chill in the fridge for an hour.
- Preheat oven to 350 degrees.
- Remove dough from fridge and cut desired shapes, placing them about 1 inch apart on a cookie sheet. Re-roll leftover pieces and re-cut to use up the remaining dough.
- Bake cookies for 10 minutes, rotating after 5 minutes.
- Remove cookies from oven and let rest for additional 5 minutes on the pan.
- Transfer to a wire rack and allow cookies to completely cool.
- Transfer to a wire rack and allow cookies to completely cool.
- Can be stored in airtight container, up to one week.
Floral Design from Embossed Co. |