Surprise! Hehe, I know I was supposed to post about pretty Easter cookies… But see, this is what happened. No one ordered them, so, as would be the usual plan, I was just going to make them anyway. And make them, I did. Buuuuut… Then I didn’t *finish* them. That’s what happens when the only person eating things is me, see. There’s not as much motivation to make them. Also, when one is making 35-some-odd pounds of icing that day for another project, one doesn’t really feel like making any more to decorate little bunnies. So… Instead, I think I’ll just finish them sometime this week, and then randomly surprise you all with pictures after Easter. Good plan?
In the meantime, however, I wasn’t about to leave you all completely stranded without anything this Tuesday (since Tuesday is my day for new posts, after all)… So I’ve decided to post about a simpler cookie, with a recipe, which you and your family can make enjoy for Easter. If you have an egg shaped cookie cutter, that might be a little more suited to the occasion… But if you feel like being different, whip out your circle cutter and make these cookies like I did. (Or, if you’re feeling REALLY creative *coughcoughlazycoughcough*, you can just cut the dough into squares and bake the cookies as squares. They’ll still taste good, I promise. Just tell people they’re bunny eggs; that’s why they’re square.) 😉
Now. Before I plunge right into giving you the recipe… Hehe, I have to tell you a little story. This is Bert.
Doesn’t he look like a bundle of joy? Eh-he. Not really, I know. I gave him this face because he is alone. See, this is a recipe I know quite well… so I went on memory instead of following written instructions to make it. The recipe only needed one egg, so, well, here he is. BUT…
Um, well, let’s just say that I ought to have been reading the recipe. I was supposed to substitute the cocoa for some of the flour, but I forgot! So I put all of the flour in, AND the cocoa. And cocoa makes things real good and stiff, so I ended up with this…
Anyway. Yes. You get the idea. Something had to be done! So I gave our lonely egg a buddy.
And then things were better again for all the people in the kitchen (me). Except, you might like to know that the dough was a little stiff… If you want softer cookies, add a bit of milk to make the dough a little more… More. But otherwise, Erwin here is enough to fix the problem.
Note: This dough is stiff, but it’s almost impossibly easy to work with. In other words, if you want an easy breezy cookie time, just make the recipe how it says, and there you go. Happy times.
Anyway, enough of all that… Here is the recipe, as I made it. With both eggs, of course. 😉
Chocolate Sugar Cookies
1 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
Cream the butter and sugar together in a medium sized mixing bowl. Beat in the eggs and add the vanilla; stir till combined. Sift in the flour and cocoa, and mix/knead until the mixture is well combined. Chill until using, or roll out immediately and cut into shapes. Bake in a 350 degree oven on ungreased cookie sheets for 8-10 minutes or until done. Cool.
Now, to decorate them. This is super simple, beautiful, and very delicious. Here’s what you will need:
White and dark melting chocolate, for drizzling
– Melting chocolate can be found at most craft stores in the baking section or in bulk food stores. It is usually sold in little coin shaped pieces. If you can’t find melting chocolate, you can use chocolate chips, melted, with a bit of paraffin wax to thin it out.
– For drizzling, you can use plastic bottles, like I have, or you can use a piping bag or even a ziplock bag. If you’re using a bag, you’ll want to make sure it is well-sealed, then place your chocolate inside the bag and set the sealed bag into a bowl of warm water to melt. DO NOT let any water get inside the bag and into the chocolate– that’ll ruin it, and you’ll have to start again. Just let the chocolate melt, then carefully remove the bag from the water, dry it thoroughly, and then snip off the corner to pipe out the melted chocolate. If you would rather melt the chocolate in a bowl before you put in the bag, feel free– that can get a little messy, but it works just as well.
Melt your chocolate in a bowl, like so– The microwave is the simplest way to do this. Otherwise, you can melt the chocolate in a double boiler, or in a bowl over a pot of simmering water. Whichever way you choose to do this is fine, Just so long as the end result is melted chocolate, you’re in good shape.
Now, dip the base of each cookie into the chocolate, and set them on wax paper to set.
Once that is complete, you’ll want to lay out all of your chocolate dipped cookies on wax paper, for drizzling. I set mine on cookie sheets so that I could move them while the chocolate was setting, but you can just do this on a table surface if you want. Just don’t forget the wax paper. 😉
Melt your drizzling chocolate, and drizzle first with dark chocolate, then with white.
Now just let the cookies set completely, then break off the excess pieces of chocolate, and there you are! Beautiful chocolate cookies, ready to be served.
I hope you enjoy this! If you make these cookies, I’d love to hear how they turn out! Leave a comment or send me an email to let me know your thoughts… And of course, pictures are always welcome.
Thanks for reading, and Happy Easter!
Until next week,