Chocolate Roll-Out Cookies

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Wanting to make something easy to bring to the office for Valentine’s Day, I decided to finally give this recipe from Smitten Kitchen a whirl. Not needing any special ingredients, I made the dough the day before, whipped up a batch of the cream filling I used for the Homemade Oreos, sandwiched the cookies together, and expected to fall in love.

But I didn’t, I was disappointed.*** (Sorry Deb’s mom.) And well, I likened these cookies to online dating; stay with me for a sec. They’re like the picture where the guy looks friendly and happy then you meet him in person and he’s silently pining over his ex and you kick yourself for wasting your time having drinks when you could have been home in your PJs watching Teen Mom 2. (Don’t lie, you watch it too.) These cookies are cute and nice looking then you try them and you wish you hadn’t wasted your calories. Get it?

Anyway, I found the dough difficult to gather together and roll out–it kept cracking and was really dry. I thought the cookies were a little bland and not very sweet; if I were to make these again I’d sprinkle the cookies with sanding sugar or something to sweeten them up a bit. Of course, I’m curious to see what my coworkers say tomorrow, as they sometimes love things that I’m not very fond of.

***Update: These were a hit at the office. Maybe I just had a bad tasting day or something.

p.s. Happy Valentine’s Day from Nosh With Me!

Cookie Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Cookie Preparation
Preheat oven to 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

Vanilla-Cream Filling Ingredients
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Filling Preparation
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

Cookie recipe from Smitten Kitchen.

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