Page 115 - Classic Cookies with Modern Twists

1. Line 2 baking sheets with parchment paper. In a medium

bowl, sift together the our, cocoa powder, salt, and baking soda.
Set aside.

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter
and sugar on medium speed until creamy and well combined,
about 2 minutes. Scrape the bowl with a r ubber spatula; add the
egg yolk and vanilla and beat on medium speed to incorporate,
30 seconds. Scrape the bowl again and add the dr y ingredients,

mixing on low speed just until a ball of dough begins to form,
about 30 seconds.

3. Divide the dough into 2 equal pieces, and atten each into a

disk. Wrap the disks separately and refrigerate for at least 1
hour.

4. Between 2 sheets of plastic w rap or parchment paper, roll 1
disk of dough ⅛ inch thick. Use a 2- to 2½-inch round cookie

cutter with a uted edge and a met al spatula to cut rounds and
move them to one of the baking sheets, 1 inch apart. Any leftover
scraps can be pressed together and rerolled. Refrigerate the
sheet and repeat with the other disk.

5. Pr eheat the oven to 350 degrees F. After both baking sheets
have chilled for at least 30 minutes, bake for 15 to 17 minutes,
rot ating the sheets half way through, or until the cookies are dr y,
no longer shiny, and are slightly crackly on top. Move the sheets

from the oven (leaving the cookies on the sheets) to a wire rack to
cool completely.

6. Meanwhile, make the lling. In the bowl of a st and mixer

tted wi th the paddle att achment, beat all of the ingredients on
medium speed until smooth and spreadable. P ut the lling in a
smaller bowl for easier handling. When the cookies are