Friday, July 20, 2007

Blarney Stone Cookies

1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cups flour
1/2 cup cocoa
1 1/2 tsp baking powder
1/2 tsp salt

1. Beat butter, sugar, egg and vanilla until well blended.
Stir together flour, cocoa, baking powder and salt in a separate bowl; gradually add to butter mixture. Beat until well blended.
Divide dough in half and place each half on a separate piece of wax paper.

2. Shape each half into a log with squared sides, about 7 inches long and 2 1/4 inches wide (you want to end up with rectangle shaped cookies). Wrap each log in wax paper or plastic wrap. Refrigerate until firm, it takes at least 8 hours, or you could leave it over night.

3. Heat over to 325°F. Cut logs into 1/4 inch slices. Bake on un-greased cookies sheets for 15 minutes or until set. Cool slightly; remove from cookie sheets to a wire rack. Cool completely.

These cookies can be iced or left as is.

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