This recipe is a blending of a recipe that appeared in Bon Appetit in 2005, with a glazing inspired by a Martha Stewart recipe.
This recipe is NOT for the dietary conscious (but are any Christmas cookies?)
Time: 11 minutes of baking; but lots of time with the little details
Yield: 36 very large sandwich cookies. Just skip dinner and eat these.
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
2 cups sugar
1 1/2 cups unsalted butter (3 sticks), at room temperature
2 large eggs
Whisk flour, cocoa & salt in a bowl to blend. In another bowl, beat sugar and butter until well blended; beat in eggs. Add the dry ingredients to sugar mixture and beat until blended. Refrigerate dough for 45 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll 1 level tablespoon of dough into a ball and then squish flat into a 2" round on the baking sheet. This works best if you actually measure out the 1 tablespoon rather than guess. Place about 2" apart on baking sheet.
Bake 11 minutes, and do not over-bake! Cool on pan for 5 minutes, move to cooling racks.
1 cup plus 2 tablespoons powdered sugar
3/4 cups butter (1 1/2 sticks, at room temperature (did I mention that there
are massive amounts of calories in this? but let's not go there.)
Now, you lucky bunnies! You get to head over to the next stop on the fabulous, unbelievable, totally fattening Cookie Blog Train to another marvelous recipe! Have fun!