This is a cookie recipe I have long had my eye on to adapt for our family. First because it calls for cocoa and I prefer the flavor of recipes calling for cocoa, secondly because it seems to be along the lines of a butter cookie that would be easy to handle in shaping.
|Easy to work dough.|
|Forms beautifully into logs.|
|Ready to freeze and store.|
2 C. butter at room temperature
2 1/2 C. sugar
3 large eggs
2 t. vanilla
5 C. flour
1 t. baking soda
1/2 t. salt
1 1/4 C. unsweetened cocoa powder
Cut 4, 14" x 12" pieces of plastic wrap, waxed paper, or foil and set aside. Using a large mixing bowl and mixer combine the butter, sugar, eggs, and vanilla creaming until very light and fluffy. A stand mixer is handy for this if you have one available. In another bowl sift or put through a sieve the flour, salt, soda, and unsweetened cocoa. Slowly add the dry ingredients and stir to combine well.
Spoon the dough equally onto the 4 pieces of wrap and form into logs of dough 8-10" long. Wrap each roll securely and package for freezing as needed. ( If using plastic or waxed paper wrap again or place in a plastic freezer container or sealed plastic bag.) Label and date contents. Store in the freezer and use within 6 months. The 4 rolls of dough yields about 12 dozen cookies.
Preheat the oven to 350 degrees F (175C). Use parchment paper lined baking sheets, silpat mats, or lightly grease pans. Slice the frozen dough into 1/4" rounds. Arrange on prepared baking sheets about 1/2 " apart. Bake 8-10 minutes until cookies are set on edges and slightly firm top. Remove cookies and cool on racks. Makes about 36 cookies.
I like that there are 3 remaining rolls of cookie dough made up and ready in my freezer.
I like that one roll is enough for just the 2 of us or bake more for company.
I like that they are versatile and yummy too.