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BROWNIE COOKIES

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

3/4 cup light brown sugar

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

Combine the flour and salt in a medium bowl; set aside.

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



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