Cut them into rounds, turn them into a showstopper of a cookie house or bake the dough up into a crispy, chocolate tart shell!
- ¾ cup confectioner’s sugar
- 1½ cups of all-purpose flour
- ⅔ cup of cocoa powder
- 1 teaspoon salt
- 8 ounces of unsalted butter (2 sticks), cut into small cubes and softened
- 1 tablespoon of milk or cream mixed with 1 teaspoon of vanilla extract
- Large crystal sugar sprinkles or sea salt, optional
- Sift the first five ingredients and place in a large bowl, a food processor or a stand mixer fitted with a paddle.
- Add butter cubes, and mix by hand or on low speed/short pulses until the mixture becomes sandy in texture.
- Combine milk and vanilla in a small cup, and add to dough.
- Continue kneading or mixing on low until dough becomes a dense, cohesive mass (this shouldn’t take long, and only a few pulses of the processor).
- Place dough out onto a smooth surface and shape into two, 6-inch rounds. The dough can be made several days ahead to this step, wrap in plastic and refrigerate or freeze. Take dough out of the refrigerator 10-20 minutes before rolling.
- Between two pieces of parchment paper, roll dough to 1/4-inch thick (or a little bigger if you like a hefty cookie). Chill for 30 minutes.
- Preheat oven to 325° F. Dipping cookie cutter in flour to prevent sticking, cut out cookies, space 1-inch apart on a cookie sheet, and sprinkle with large crystal sugar, if desired,
- Bake for 7 to 9 minutes on the center rack. Cool for a couple minutes on the baking pan, then completely on a rack.