These small Chocolate Cookies are an ideal cupcake decoration.
I love using the chocolate biscuits as cupcake decorations on red velvet or chocolate cupcakes. The slight bitterness of the cookies blends perfectly with the sweetness of the cupcakes and cream cheese frosting.
This recipe makes a huge quantity of choc cookies and I would recommend halving the recipe and using a small egg.
|Prep Time||Cooking Time||Servings||Difficulty|
|15 minutes||18 minutes||100||Easy|
In a separate, larger bowl, beat the butter until light.
Add the sugar and continue beating until it's well incorporated.
Then add the egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture.
Gently mix in the dry ingredients.
Shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.
Preheat oven to 325F (160C). Lightly grease two or three baking sheets.
On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a cutter to cut it into shapes. Place on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.
Bake for 17 to 18 minutes. Transfer to a rack and cool them completely.
Makes 8 to 9 dozen cookies.
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