It’s been a rather busy year around here.
As usual we are going to take a few weeks break from posting. Recharge and clean up. We’ll be back around the end of January.
Hope you all are enjoying the holiday break and ready to meet a new year. Thanks for your support in 2025. JQ & js
Cocoa Drop Cookies
Ingredients
Cookies
- 1 3/4 cup AP flour
- 1/2 tsp baking soda
- 1/2 cup cocoa
- 1/2 tsp salt
- 1/2 cup shortening at room temp
- 1 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla
- 1/2 cup walnuts or pecans chopped
Brown Butter Icing
- 1/4 cup butter
- 2 cups powdered sugar keep ¼ cup in reserve
- 2 Tbls heavy cream
- 1 tsp vanilla
Instructions
- Sift together dry ingredients in a medium bowl.
- In the bowl of a stand mixer, cream together shortening, sugar and the egg.
- Add in buttermilk and vanilla. Mix until combined and smooth.
- Add the dry ingredients, 1/3 at a time, to the liquid and mix until combined before adding next third.
- Stir in chopped nuts and refrigerate dough for one hour.
- Preheat oven to 400º
- Using a cookie scoop, place balls of chilled dough on to parchment lined baking sheets. 2 tablespoon measures (30g) will yield about 24 2” cookies. 1 tablespoon measures will give you 1 ½ inch cookies and yield about 45.
Brown Butter Icing
- Melt butter in sauce pan over medium heat, stirring regularly until it comes to a boil, reduce heat to medium low and continue stirring until it turns a golden brown color. Remove from heat and pour over 1 ¾ cup of powdered sugar in a medium bowl.
- Add in cream and vanilla. Whisk until you have a thick, spreadable icing. You can add the reserved sugar to help get the proper consistency.
Happy New Year you two! Looking forward to new posts.