Cookie of the Week

A couple weeks ago I started letting my 5 year old choose a cookie recipe from Martha Stewart's Cookie Book. Just to note, I am not generally a Martha fan, although I am mildly entertained by the Whatever Martha! TV show where Martha's daughter and her friend mock past MS episodes....anyway, I got this cookie book on a book buying binge and it has not disappointed! It has am amazing Table of Contents that not only divides recipes into sections such as "soft and chewy" or "crisp and crunchy" but also has a lovely color photo of each cookie for easy reference. I have made about 5 different varieties so far (most not of my own choosing) and all have been quite delicious!

Yesterday's recipe was for Chocolate Cut-outs, which I suspect was chosen because the cookies were rolled and cut out into shapes and topped with sprinkles (all a favorite for a 5 year old!)

Here's the basic recipe:

Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (I used Penzey's)
1/8 teaspoon salt
1/4 teaspoon ground cinnamon (I used Penzey's Vietnamese)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sifted confectioners' sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Nonpareils, for sprinkling (optional)

Procedure
1. Sift flour, cocoa powder, salt, and cinnamon into a bowl.

2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.

3. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.

4. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.

5. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.