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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Times testing note: We used a plastic bag and cut a tiny hole in a corner for drizzling the chocolate. St. Petersburg Times Cookie edition Taste Section 11/28/07 Don't even look at the amount of butter in this. Read more .(These freeze well, undecorated, for up to three months.) Ingredients:
1 1/2 cups (3 sticks) unsalted butter |
1 3/4 cups sugar |
2 large eggs, lightly beaten |
3 cups sifted all-purpose flour |
1/4 teaspoon salt |
1/3 teaspoon freshly ground black pepper |
1 teaspoon ground cinnamon |
pinch of cayenne pepper |
4 to 6 ounces semisweet chocolate for decoration |
Directions:
1. Cream butter and sugar; add the eggs and beat until fluffy. Sift together dry ingredients, add to the butter mixture and beat until well mixed.
2. If dough seems too soft, add up to 1/4 cup more flour. Divide dough into three portions, shape into flattened rounds, wrap and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
4. On a well-floured board, roll out one dough portion to 1/8-inch thickness.
5. Cut into shapes with cookie cutters and set 1 to 2 inches apart on baking sheet. Re-roll leftover dough and cut more. Repeat with remaining dough portions.
6. Bake for 8 to 10 minutes, or until just crisp. Do not allow to darken. Cool on racks.
7. Melt chocolate and drizzle over cookies. Allow to harden before serving. Makes 3 to 4 dozen.
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