Holiday Chocolate Butter Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.

   Ca. 5 min.

   Kokkens note: Using parchment paper prevents the cookies from sticking and makes cleanup easier.

2. 2

   In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Make sure your butter is at room temperature for the best creaming results.

3. 3

   Add the egg yolk and almond extract to the bowl and beat until just combined.

   Ca. 1 min.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder.

   Ca. 1 min.

   Kokkens note: Whisking the dry ingredients first ensures the cocoa powder is evenly distributed.

5. 5

   Gradually add the dry ingredient mixture to the butter mixture, beating on low speed until a soft dough forms.

   Ca. 2 min.

   Kokkens note: Don't overmix the dough once the flour is added, as this can make the cookies tough.

6. 6

   Take a small amount of dough and roll it between your palms to form a log about 3 inches long.

   Ca. 5 min.

7. 7

   Place the dough logs on the prepared baking sheets, leaving about 1 inch of space between each one.

   Ca. 1 min.

8. 8

   Bake for 7 to 9 minutes, or until the edges are set and firm to the touch.

   Ca. 9 min.

   Kokkens note: The cookies will not spread much. They will still be slightly soft in the center when you remove them.

9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

   Ca. 5 min.

   Kokkens note: Cooling completely is essential if you plan to dip them in chocolate.

10. 10

    If decorating, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

    Ca. 2 min.

    Kokkens note: Be careful not to overheat the chocolate, which can cause it to seize.

11. 11

    Dip one or both ends of each cooled cookie into the melted chocolate, then into the chopped pecans.

    Ca. 10 min.

    Kokkens note: Allow any excess chocolate to drip off before dipping in the nuts.

12. 12

    Place the dipped cookies on a parchment-lined sheet and let them rest until the chocolate is fully set.

    Ca. 25 min.

    Kokkens note: You can place them in the refrigerator for about 10 minutes to speed up the setting process.