Hot Cocoa Cookies

2 1/4 Cup Cake Flour

1/4 Cups unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup marshmallow cream

  1. sift  the flour, cocoa powder, baking soda and salt into medium bowl
  2. beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. add the egg and vanilla and beat until incorporated. divide the dough in half, wrap plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day
  3. Line 2 baking sheets with parchment paper. working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. cut out shapes using 2 to 4 inch cookie cutters and transfer to prepared baking  sheets. Gather  the scraps and refrigerate the cutouts until firm, about 30 minutes.
  4. Position racks in the upper and lower thirds of the oven and preheat to 350. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes . Let Cool 5 minutes on the baking sheets, then transfer to racks to cool completely . Sandwich the cookies with Marshmallow cream.






Graduate of NYIT

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