Christmas Chocolate Cookies - Nigella Lawson |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson Ingredients:
1 1/8 cups soft butter (2 1/4 sticks, 18 tbsp) |
3/4 cup granulated sugar |
1/3 cup unsweetened cocoa powder |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
2 tablespoons unsweetened cocoa powder |
1 1/2 cups confectioners' sugar |
1/4 cup boiling water |
1 teaspoon vanilla extract |
candy sprinkles or sanding sugar |
Directions:
1. Preheat oven to 350°F Line a cookie sheet with parchment or Silpat.
2. Cream butter and sugar in a large bowl until light and fluffy. Sift 1/3 c cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. (Optionally, combine everything in a food processor and mix until combined.).
3. Form 1 tbsp sized balls. Place on cookie sheet at least 2 apart, pressing down into fat discs. (The dough will be very sticky; gloves may be a good idea.).
4. Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. (Placing a sheet of newspaper under the rack will help catch drips in the next step.).
5. For the topping, combine 2 tbsp cocoa powder with confectioner's sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
6. Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or sanding sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.
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