Friday, November 4, 2011

No Michelangelo Here

I saw the angel in the marble and carved until I set him free.
Michelangelo (1475-1564)


I hereby publicly state that I am no Michelangelo. Try as I might, my chocolate angels did not reach the ethereal levels of Michelangelo, Raphael or Leonardo -- and, no, I'm not talking about Ninja turtles here . . . although at least one of my angels does bear a striking resemblance to the snaky-haired Medusa. Oh well, I had fun painting with royal icing and -- I must say -- the chocolate cookie is heavenly.

Chocolate Sugar Cookies
Makes: 36 cookies

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, softened
1/4 cup shortening, softened
1 1/4 cups white sugar
1 egg
1 egg yolk
1 teaspoon vanilla

Directions:
1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter, shortening and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters using cocoa to coat cutters. Dough is sticky so be sure to add more flour/cocoa to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets lined with parchment.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: All Recipes website

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