Thursday, March 17, 2011
I completely forgot to roll these cookies out thicker than 1/4 inch as last time people commented that the powdered sugar icing was a bit overwhelming, but "luckily" that wasn't the case with these cookies. I used a package of Starbucks Via Ready Brew instant coffee to make these cookies and the chocolate/coffee taste was quite strong which balanced out the sweetness of the icing perfectly.
Dark Chocolate Sugar Cookies
from Cake Central
Makes about 30 cookies
2 1/2 cups all purpose flour
1/2 cup Hershey's Special Dark cocoa powder
1 tsp instant ground coffee
1/2 tsp salt
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp vanilla
Sift flour, cocoa powder, espresso powder, and salt into a bowl.
Cream butter and sugar until light and fluffy.
Add egg and vanilla. Mix until blended.
With mixer on low, add the dry mixture in two batches until incorporated.
Chill dough for 1-2 hours.
Roll to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet at 350 degrees for 8 - 10 minutes.
Powdered Sugar Icing
slightly adapted from I Am Baker
1 cup powdered sugar
1 tablespoon water
1-3 drops of lemon juice
1 tablespoon of light corn syrup
Combine powdered sugar, corn syrup, and lemon juice in a bowl.
For a thicker icing (for outlining), add less milk.
For a thinner frosting (for flooding/filling), add more milk.
If using a liquid food coloring, use less milk. If using gel food coloring, no changes needed.