Iced Chocolate Cookies
Serves: approximately 36
 
Ingredients
  • ½ cup plus 1 tablespoon unsalted butter, softened
  • ⅔ cup granulated sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • Vanilla Icing (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, vanilla bean seeds, and vanilla extract at medium speed until smooth, approximately 2 minutes. Add egg; beat just until combined.
  2. In a medium bowl, whisk together flour, cocoa, cornstarch, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined.
  3. On a work surface, place dough between 2 sheets of parchment paper. Using a rolling pin, roll out dough to a ¼-inch thickness. Transfer dough between parchment to a cutting board or baking sheet, and refrigerate for at least 1 hour.
  4. Preheat oven to 350°. Line several baking sheets with parchment paper.
  5. Remove parchment paper from cold dough, and place dough on a lightly floured surface. Using a 1½-inch fluted square cutter dipped in flour, cut as many shapes as possible from dough, rerolling scraps as necessary. Place cookies 1 inch apart on prepared baking sheets. (If dough gets too soft, refrigerate until firm.)
  6. Bake until edges of cookies are firm and centers are set, 8 to 9 minutes. Let cool on baking sheets for 3 minutes. Transfer cookies to wire racks, and let cool completely.
  7. Decorate cookies with icing. Let icing dry completely. Store cookies between layers of wax paper in airtight containers.
Recipe by TeaTime Magazine at https://teatimemagazine.com/iced-chocolate-cookies/