Facebook/recipe link - https://www.facebook.com/groups/platepalate/permalink/1235733069814324/
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, January 11, 2017
Tuesday, December 27, 2016
Lemon Sugar poppyseed Cookies by Sage Low
Facebook link - https://www.facebook.com/photo.php?fbid=1120791854684604&set=gm.1199016526819312&type=3&theater
I added 2 tbsp of grated lemon zest instead of 1 & added poppyseed.
http://www.marthastewart.com/.../old-fashioned-sugar-cookies
Thursday, February 11, 2016
Almond cookies by Claudine Ang Elijah
Almond cookie
(A) 180g APF
1.5 tsp baking powder
0.5 tsp baking soda
(A) 180g APF
1.5 tsp baking powder
0.5 tsp baking soda
(B) 125g almond powder
95g icing sugar
1/4 tsp salt
95g icing sugar
1/4 tsp salt
(C) 130ml corn/ sunflower oil
(D) 1 egg yolk and 1 tbsp milk (sieve) for egg wash
1) Sieve (A), add in (B). Mix well then add (C) and work into a dough. It's slightly crumbly.
2) Roll the dough to about 5mm thk. Cut with cookie cutter.
3) Egg wash and baked in preheated oven of 150C for 15 - 20 mins or till brown.
Salted egg yolk cookies with bak kwa by Lily Chua
Facebook link - https://www.facebook.com/groups/platepalate/permalink/968951436492490/
Ingredients
4 salted egg yolks cooked and mashed
Unsalted butter 190 gm softened
Caster sugar 80 gm
Salt 1/4 tsp
Plain flour 250 gm
Corn flour 20 gm
1 tablespoon milk powder
Baking powder 1/4 tsp
Bak kwa bits
Roasted sesame seeds ( white or black)
1 egg for egg wash
Cookie mold for making cookies.
4 salted egg yolks cooked and mashed
Unsalted butter 190 gm softened
Caster sugar 80 gm
Salt 1/4 tsp
Plain flour 250 gm
Corn flour 20 gm
1 tablespoon milk powder
Baking powder 1/4 tsp
Bak kwa bits
Roasted sesame seeds ( white or black)
1 egg for egg wash
Cookie mold for making cookies.
Firstly steam the 4 salted egg yolks for about 5-7 minutes. I didn't reserve the egg white but threw away.
Then mash them. I removed some hard bits. Set aside.
Then mash them. I removed some hard bits. Set aside.
Cream the butter and sugar with electric beater till sugar is dissolved.
Then add in the salted egg yolks.
Sift the flours and milk powder and salt and add into the butter mixture.
Then mix together with electric beater for a very short while. Then I knead with hands till it forms a dough.
Sift the flours and milk powder and salt and add into the butter mixture.
Then mix together with electric beater for a very short while. Then I knead with hands till it forms a dough.
I find the dough just nice and there is no need to refrigerate.
Line your trays with baking paper.
Take a large piece of baking paper and fold into 2.
Put some dough between n roll out dough to about 5mm.
Use your cookie dough to cut out eg stars or flower shape.
Place on the lined tray. I placed about 12 pcs before I egg washed.
Then I sprinkled sesame seeds on the cookies and place a bak kwa bit in the centre.
Then I sprinkled sesame seeds on the cookies and place a bak kwa bit in the centre.
Preheat oven to 150 Celsius. Bake for 15 minutes.
Do watch the cookies properly. You want to achieve a golden colour.
Thursday, February 4, 2016
Wholemeal Black Sesame Cookies by Angel Teo
Notes from Angel -
I used black sesame powder and used 70g plain flour+50g Wholemeal flour!
Sesame based florentine with raisins, cranberry & almond by Esther Chan
1 cup florentine powder
1 cup blanched almond flakes
2/3 cup cranberry
2/3 cup raisin
1/2 cup roasted sesame
Method
1. Mix all in a bowl & spread thinly on tray lined with parchment paper
2. Bake @ 190c in pre-heated oven for 5-7mins or till almond flakes turn slightly brown
3. Swiftly cut when out of oven before it hardens. (If you like odd shapes, just break to size when cool)
Note
1. If it seems slightly wet when timer goes off it's ok cos it's melted sugar. Once it cools, it'll harden like crisps. If it's dark brown it means it's burnt.
2. Monitor first batch to determine time and adjust temp if necessary due different oven.
3. Cool thoroughly before storing in air tight container
4. Get creative and mix different kind of your favorite nuts, pumpkin & sunflower seeds, dried berries, etc
Warning: it is very addictive. 1 packet of 500g powder might not be enough
1 cup blanched almond flakes
2/3 cup cranberry
2/3 cup raisin
1/2 cup roasted sesame
Method
1. Mix all in a bowl & spread thinly on tray lined with parchment paper
2. Bake @ 190c in pre-heated oven for 5-7mins or till almond flakes turn slightly brown
3. Swiftly cut when out of oven before it hardens. (If you like odd shapes, just break to size when cool)
Note
1. If it seems slightly wet when timer goes off it's ok cos it's melted sugar. Once it cools, it'll harden like crisps. If it's dark brown it means it's burnt.
2. Monitor first batch to determine time and adjust temp if necessary due different oven.
3. Cool thoroughly before storing in air tight container
4. Get creative and mix different kind of your favorite nuts, pumpkin & sunflower seeds, dried berries, etc
Warning: it is very addictive. 1 packet of 500g powder might not be enough
Wednesday, February 3, 2016
Salted egg cookies by Jane Lee
Shared By: Michelle Marie Mower
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder
4 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Line baking paper on the baking pans. Preheat oven to 170 degrees
6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
7. Bake for 20 minutes at 170 degrees or until golden brown. Remove and cool completely before storing in airtight containers.
Note:
This recipe yield about 80 cookies
I baked 150deg fan mode for 12-13min
I added extra one salted egg yolk.
Sugar 70g
Kindly adjust the temp as per your own oven behavior.
Enjoy!
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder
4 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Line baking paper on the baking pans. Preheat oven to 170 degrees
6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
7. Bake for 20 minutes at 170 degrees or until golden brown. Remove and cool completely before storing in airtight containers.
Note:
This recipe yield about 80 cookies
I baked 150deg fan mode for 12-13min
I added extra one salted egg yolk.
Sugar 70g
Kindly adjust the temp as per your own oven behavior.
Enjoy!
Friday, January 29, 2016
Melt-in-the-mouth Kueh Bangkit by Susan Kwek
Facebook link - https://www.facebook.com/groups/platepalate/permalink/964970023557298/
400g sago flour
5 pcs pandan leaves, cut into small pieces
2 large egg yolks
120g icing sugar
150ml thick coconut milk
10g coconut cream powder (I use Kara brand)
1/ 2 tsp salt
1. Fry the sago flour together with the pandan leaves till light. Set aside to cool completely then sift. Preferably fry 1 day beforehand.
2. Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well.
3. Add the Kara powder and salt into the sago flour and mix well and then add into egg yolks mixture. Compress the dough together by using your hands and working in small batches, cut into shapes using a cookie cutter.
4. Bake in a pre-heated oven at 160 degrees C for 20 minutes. Remove and allow the cookies to cool completely before storing.
Salted Egg Yolk Cookies by Helga Soo
Salted Egg Yolk Cookies using Top Flour
- Google and found the same recipe but posted by different bloggers.
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
Monkeys Crunchy Melt in Mouth Pineapple Tarts by Joey Foo
450g plain flour
250g unsalted butter room temperature
120g caster sugar
15g custard powder
20g coffeemate or milk powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.
2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,
3. Add in flour mixture and mix till a dough forms. Shape into desired shape.
4. Bake for 15 mins. I use my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.
250g unsalted butter room temperature
120g caster sugar
15g custard powder
20g coffeemate or milk powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.
2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,
3. Add in flour mixture and mix till a dough forms. Shape into desired shape.
4. Bake for 15 mins. I use my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.
Sunday, January 17, 2016
Chocolate Almond Cookies by FC Ng
B: 1 egg,1 tsp vanila essense,1/2tsp coffee emulco
C: 400g all purpose flour,35g corn flour, 25g cocoa powder, 1tsp baking powder, 1/2 tsp salt (sifted)
D: 180g almond flakes, 100g dark chocolate chips
Beat (A) till pale & light, add in (B) & beat well. Fold in (C)&(D) then make into dough.
Roll into long dough & wrap with cellophane , chill till firm or overnight.
Remove fr fridge & slice into thin slice then arrange on baking sheet,bake at 165 degrees Celsius for 18min or till golden brown.
Sunday, January 10, 2016
Wednesday, January 6, 2016
Melt-in-your-mouth pineapple tarts by Esther Chan
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/953351364719164/
Ingredients:
100g salted butter, room temperature (original is unsalted with pinch of salt)
170g Hong Kong Flour)
10g (1 tbsp) cornstarch
22g icing sugar
1 egg yolk
Egg wash: 1 egg yolk + 2 tbsp milk
Method:
1.Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolk until well combined. Slowly beat in the flour mixture until just combined.
2. To assemble, roll pineapple filling into small individual rounds. Rolled the dough into 5mm thick and cut into your desired shapes. Place the pineapple filling in the center of each pastry and decorate as desired.
3. Brush the unbaked rolls with egg wash.
4.Bake in a preheated oven at 180ยบC for 10 to 15 mins or till lightly brown. (If use oven toaster - 160C bake for 10mins with top n bottom heat on)
Recipe adapted from here but made minor changes :http://mimibakeryhouse.blogspot.sg/.../this-is-one-melts...
Saturday, January 2, 2016
Blue Lovers' Cookies by Helga Soo
Recipe:
White Lover's Cookies (Shiroi Koibito)
Recipe referenced and modified from: Ochikeron
Recipe referenced and modified from: Ochikeron
Ingredients Required
100 grams butter*
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
*If using salted butter, omit the salt
Bakeware Used
Large baking sheet lined with parchment paper (for baking the cookies) and
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Preparation Steps
Cookies
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
The original source recipe which comes with a video of the making process provides a good demonstration on piping the batter to form these squares. And importantly, remember to remove the paper template underneath before sending them into the oven! kiki emoticon
Melt chocolate over a double boiler.
Pour the melted chocolate into the baking sheet lined with plastic cling wrap and spread to an even layer.
Place the baking sheet in the freezer to harden up the chocolate slightly.
Cut the chocolate into squares according to the size of the cookies. (Note: Make sure the chocolate is not completely hardened, otherwise they will crack when you cut).
Assembling the cookies
While the white chocolate is still soft, place a square of chocolate between two completely cooled cookies. Gently press the two cookies together.
Place the cookies in the fridge to harden up the chocolate completely before serving.
Tuesday, December 8, 2015
Green Pea Cookies 《้่ฑ้ฅผ》 by Lee Lee Law
Facebook link - https://www.facebook.com/groups/platepalate/permalink/936635323057435/
Recipe:
Ingredient -
Green pea powder 500g
Plain flour 400g
Corn flour 100g
Icing sugar 200g
Groundnut oil/cooking oil 300g
Egg yolk 1pc(for egg wash)
Method:
Mixed well all flour and icing sugar. Slowly add in oil and mixed evenly. Rest for 15mins. Shape it with cookie cutters or hand. Egg wash than bake in oven 160C for 15~20mins (baking time is subject to adjust refer to individual oven)
Saturday, November 21, 2015
Dark chocolate and cranberries cookies by Helen Kwek
Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931742540213380/
Ingredients
* 200g butter, softened
* 120g brown sugar
* 180g sugar
* 2 eggs
* 1 teaspoon vanilla essence
* 400g plain flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3/4 cup (100g) dried cranberries
* 1/2 cup (70g) dark chocolate chips
(I use BAKEWAY CHOCOLATE - Baking Dark Cocoa Chips)
Directions
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and cocoa chips.
2. Put baking sheet onto the baking tray. Take 1 tablespoon drop apart onto it. Switch to both upper and lower roasting mode & bake for 5 minutes. Later switch to lower roasting mode & bake for 5 minutes to 7 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Enjoy baking.
Sunday, November 1, 2015
Jenny copycat biscuit by Shanice Chng
https://www.facebook.com/groups/platepalate/permalink/922977174423250/
Recipe:
126g unsalted butter
64g icing sugar
30g full cream milk
126g wheat flour
60g Rice flour
Piping nozzle #853
Cream butter and sugar, add milk and lastly flour.
Bake @ 170 deg c for 15 - 20 mins
Result: more crispy cookies, rather crumbly.
Tuesday, October 27, 2015
Cookies with added Choco Chips using 'Copycat Jenny' by Helga Soo
Cookies with added Choco Chips using 'Copycat Jenny' by Helga Soo
Ingredients
200 g butter
50 g caster sugar
75 g all-purpose flour
75 g strong flour
50 g corn starch
200 g butter
50 g caster sugar
75 g all-purpose flour
75 g strong flour
50 g corn starch
(The following do not require exact measuring as they can be adjusted to match your personal taste, but do remember that the coffee and cocoa powder might bitter the cookies, so…. be careful not to add too much!)
Chocolate flavour
Unsweetened cocoa powder
Melted chocolate for garnishing
Coffee flavour
3 tsp Instant coffee granules melted in 1 tbsp lukewarm water
Green tea flavour
Japanese green tea powder
Unsweetened cocoa powder
Melted chocolate for garnishing
Coffee flavour
3 tsp Instant coffee granules melted in 1 tbsp lukewarm water
Green tea flavour
Japanese green tea powder
Steps
(The following steps are for making the original dough base, which the above flavourings can be added to make chocolate, green tea and coffee cookies.)
Cream butter and caster sugar until pale and fluffy.
Sift the dry ingredients into the butter-sugar mix.
Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
Divide the dough for different flavours if needed.
Put the dough into a piping bag with star tip nozzle.
Preheat oven to 180 C / 360 F.
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
Serves ~50 cookies
Sift the dry ingredients into the butter-sugar mix.
Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
Divide the dough for different flavours if needed.
Put the dough into a piping bag with star tip nozzle.
Preheat oven to 180 C / 360 F.
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
Serves ~50 cookies
Note:
The original recipe calls for all-purpose flour only instead of a mix of AP and strong flour. Strong flour is added because it allows the cookies to hold the star tip pattern during baking and minimizes spread. *Trick learnt!*
I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! wink emoticon
Dust the green tea ones with some more green tea powder to boost the flavour.
I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! wink emoticon
Dust the green tea ones with some more green tea powder to boost the flavour.
Saturday, October 24, 2015
Halloween butter cookies by Helga Soo
Halloween butter cookies by Helga Soo
Ingredients
2 Cups All Purpose Flour
3/4 Cup Softened Unsalted Butter
1 tablespoon of Unsweetened Cocoa Powder
1/2 teaspoon of baking Powder
1/4 teaspoon Salt
1 Cup Sugar
1 Whole Egg
1 teaspoon Vanilla Extract
INSTRUCTIONS
Preheat oven to 350ยบ F.
Add flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside.
Cream together butter, Cocoa Powder and Sugar until light and fluffy, about 3 minutes. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined.
Scoop cookie dough by the tablespoon onto a large baking sheet, leaving about 2-inches between each cookie. Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glass until about ½-inch thick. I used Cookie Cutter to do the shapes.
Cream together butter, Cocoa Powder and Sugar until light and fluffy, about 3 minutes. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined.
Scoop cookie dough by the tablespoon onto a large baking sheet, leaving about 2-inches between each cookie. Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glass until about ½-inch thick. I used Cookie Cutter to do the shapes.
Bake 12-15 minutes until lightly browned. Cool completely.
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