Holiday Chocolate Butter Cookies

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1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

4. 4

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 9 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 25 min

    Tip van de kok: You can place them in the refrigerator for about 10 minutes to speed up the setting process.