DUTCH CHOCOLATE BUTTER COOKIES
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
2 large egg yolks
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
Fudge Frosting (recipe follows)
Cream butter, sugar, salt and egg yolks with electric mixer until smooth.
Combine flour and cocoa powder. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days.
WHEN READY TO BAKE:
Preheat oven to 350 degrees degrees F.
Roll out dough on lightly floured surface to 1/8-inch thick. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets.
Bake for 10 to 12 minutes. Cool cookies on rack.
Spread Fudge Frosting over cookies. Decorate with pecan halves.
FUDGE FROSTING
1 cup heavy (whipping) cream
3 tablespoons butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
1 dash salt
1/3 cup pecan halves
Heat cream and butter in heavy, small saucepan over low heat until simmering. Stir in sugars; continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa powder and salt. Let cool to room temperature before using. Store any remaining frosting in refrigerator. Can also be used as an ice cream topping.
Makes 3 1/2 dozen
Source: American Dairy Association
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
2 large egg yolks
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
Fudge Frosting (recipe follows)
Cream butter, sugar, salt and egg yolks with electric mixer until smooth.
Combine flour and cocoa powder. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days.
WHEN READY TO BAKE:
Preheat oven to 350 degrees degrees F.
Roll out dough on lightly floured surface to 1/8-inch thick. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets.
Bake for 10 to 12 minutes. Cool cookies on rack.
Spread Fudge Frosting over cookies. Decorate with pecan halves.
FUDGE FROSTING
1 cup heavy (whipping) cream
3 tablespoons butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
1 dash salt
1/3 cup pecan halves
Heat cream and butter in heavy, small saucepan over low heat until simmering. Stir in sugars; continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa powder and salt. Let cool to room temperature before using. Store any remaining frosting in refrigerator. Can also be used as an ice cream topping.
Makes 3 1/2 dozen
Source: American Dairy Association
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