A week and a bit ago, I posted my 2010 Merry Christmas Cookie recipe and since then I haven’t looked back. Not only did I make 6 dozen of them over the past weekend, but I was also featured on Chatelaine’s website because I tweeted them my blog post. YAY!!
Remember how cool I told you Twitter was? Click here for a refresher.
Anyways, I loved making those cookies so much that I decided to add a little chocolate into the mix – literally – and by a little, I mean a WHOLE LOT!
These cocoa cookies are not only made with cocoa, but I rolled them in cocoa, too. I didn’t want any of their chocolaty-goodness compromised by diluting them with flour. It was risky, and if you’re not into intense cocoa flavour you could always opt for traditional flour rolling. BUT I think the risk paid off. They’re dense, moist, and oh-so-yumtastic when finished off with some jam and some icing sugar sprinkling.
I even had a litle bit of cocoa dough left over, so I mixed it in with some of the plain sugar cookie dough for a neat marbled affect. Pretty nifty, eh?
RECIPE: Mmm… Christmas Cocoa Cookies
- 1 1/2 cups all purpose flour
- 1 1/4 cups whole wheat flour
- 3/4 cup unsweetened Dutch processed cocoa powder, plus 1/4 cup for rolling
- 1 tsp baking powder
- 1 cup salted butter, room temperature
- 1 3/4 cups granulated white sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup pure raspberry jam
- 1/4 cup icing sugar
- Preheat oven to 350F
- Stir flour, cocoa & baking powder together in medium-sized bowl
- In another large bowl, beat butter with sugar on medium-high using an electric mixer, until fluffy, 3 min. Beat in eggs, 1 at a time, scraping down sides of bowl as needed. Beat in vanilla.
- Using a wooden spoon, gradually stir in flour mixture, just until evenly blended. Form into a ball. Divide dough in half. Shape each half into a flat disc. Wrap separately with plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week.
- Dust a rolling pin and work surface with cocoa. Roll dough no thicker than 1/4 inches. Cut out shapes with a 2 to 3 inch circle cookie cutter. Transfer to prepared baking sheets and place about 1 inch apart. Use a smaller cutter to cut out centres of half of the cookies on baking sheet.
- Pop the cookie sheets into the freezer for 5 minutes – this will prevent them from getting crunchy & burnt and keep them chewy once they’re done
- Bake one sheet in centre of oven until cookies for 5 to 8 minutes – depending on your oven temperature. Place cookie sheet on a rack for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Gather dough scraps and form into a disc. Chill until firm enough to re-roll.
- Assemble cookies by generously dusting cut-out cookies with icing sugar. Spread about 1 tsp jam on each bottom half. Then set sugar-dusted cookies over jam-covered hearts. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.