4 tb (1/2 stick) unsalted butter;
-softened
1/2 c Light brown sugar
1/2 c Granulated sugar
1 ts Vanilla extract
2 lg Egg whites
3/4 c Dutch process (alkalized)
-cocoa powder
3/4 c All-purpose flour
1/4 ts Salt
More sugar for finishing the
-cookies
2 Cookie sheets or jelly roll
-pans lined with parchment
-or foil
Combine butter, sugars, and vanilla in the bowl of an electric mixer and
beat on medium speed until light, about 5 minutes, scraping bowl and
beater(s) occasionally. Beat in the egg whites, one at a time, beating
smooth after each addition.
While the mixture is beating, sift the cocoa with the flour and salt. Stop
mixer, scrape down bowl and beater(s) and add dry ingredients. Mix on low
speed until incorporated.
Scrape the dough out onto a piece of plastic wrap. Cover with another piece
of wrap and press the dough into a rough disk. Refrigerate the dough until
it is firm–several hours or overnight.
About 20 minutes before you intend to bake the cookies, set a rack at the
middle level of the oven and preheat to 350 degrees.
Divide the dough into 3 parts and roll one at a time on a lightly floured
work surface into a 6-inch square. Cut the dough with ghost and cat cutters
and place them on the prepared pan. Continue with the remaining dough.
After rolling all the dough, press the scraps back together and make about
9 more cookies. Pierce the cookies several times with a fork and sprinkle
them lightly with granulated sugar.
Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the
cookies on the pan. Top with decorative icing.
Yield: 40 cookies
Yields
1 Servings