BROWNIE COOKIES
February 22, 2012 10:48AM
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Updated: March 23, 2012 8:01AM
MAKES 18 LARGE COOKIES
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup ( 1/2 stick) butter
12 ounces bittersweet chocolate 2 teaspoons vanilla 2 large eggs 1 1/4 cups walnut halves (optional)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the flour and baking powder in a small bowl, set aside.
Heat the butter and chocolate in a double boiler over simmering water, stirring constantly until melted.
Remove from the heat, and stir in the brown sugar and vanilla. Let cool for 5 minutes. Transfer to a large bowl and blend in the eggs and walnuts, if using.
Gradually add the flour mixture. Cover and refrigerate for 20 minutes.
Drop 2-tablespoon mounds of dough on cookie sheets 21/2 inches apart and bake 12 to 16 minutes, until set around edges and soft in the center. Transfer to racks to cool.
Crazy About Cookies
Nutrition facts per cookie: 163 calories, 10 g fat, 6 g saturated fat, 31 mg cholesterol, 19 g carbohydrates, 2 g protein, 31 mg sodium, 2 g fiber
SHORTBREAD BUTTER COOKIES
MAKES 24 (3-INCH) COOKIES
4 cups all-purpose flour
1 teaspoon salt 2 1/4 cups (4 1/2 sticks) butter 1 1/2 cups confectioners’ sugar 2 teaspoons vanilla extract
Cream the butter and confectioners’ sugar until light. Beat in the vanilla.
Gradually stir in the flour mixture. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 3 to 4 hours.
Roll out the dough to 1/4-inch thick and cut into 11/2x 3-inch strips with a pastry cutter. Place on the cookie sheet 1-inch apart and bake for 18 to 22 minutes.
Crazy About Cookies
