So I found a more “reasonable” recipe after the sugar cookie post – and what I mean is that the dough was more malleable and didn’t make me want to pull my hair out. This was still time-consuming because I used cookie cutters but the chocolate drizzle is easier to deal with than sprinkles and decorative sugar. I will leave that to the pros for now. These were excellent! I decided to double the recipe this morning and I yielded a TON of cookies! So these are perfect to share with others
You will require:
1 egg yolk
1 c superfine sugar (caster)
1/2 c sweet butter (I used regular)
2 1/4 c all purpose flour
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp salt
6 oz bittersweet chocolate, melted
1. Mix together first 3 ingredients and then stir in melted butter. Sift the flour, salt, cinnamon, and salt in a bowl and then add to egg mixture. Chill until firm.
2. Preheat oven to 375 and prep your cookie sheets. Roll the dough out between parchment or plastic wrap to about 1/8 in and use cookie cutters. Place on baking sheets and bake for 10-15 mins until golden.
3. Cool on wire rack. Dip fork into melted chocolate and drizzle onto cookies. Allow to set on parchment and then enjoy!
***Alternately instead of the cinnamon you can use ginger or the grated zest of 2 lemons (4-6 tsp) and add to egg and sugar mixture.
***This is NOT low cal
Nutritional Information (per cookie):
Total Fat: 2.8 g
Cholesterol: 8.7 mg
Sodium: 63.6 mg
Carbohydrate: 9.5 g
Fiber: 0.3 g
Protein: 0.9 g